Candied Sweet Potatoes

Name: Candied Sweet Potatoes
Ingredients: two cups sugar; one and a half teacups water; a very large tablespoonful butter

From The Elm City cook book, 1896

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1548Calories

0 gProtein

401 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1548 kcal

Protein0 g

Carbohydrates401 g

Fiber0 g

Sugars401 g

Total Fat12 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium16 mg

Potassium14 mg

Calcium17 mg

Iron0.2 mg

Magnesium5 mg

Phosphorus2.6 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 33. The excerpt below is the record exactly as published.

CANDIED SWEET POTATOES. Steam the potatoes until done, and peel; have ready two cups ~ sugar boiled into a syrup with one and a half teacups water. Boil rather thick, remove from the fire, while still warm stir in- to it a very large tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.