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Candied Sweet Potatoes
From Scientific cooking with scientific methods, 1911
Serves 1
This is the way they cook them in the South.
Presented as published in 1911. 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
643Calories
2 gProtein
130 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein2.2 g
Carbohydrates130 g
Fiber0 g
Sugars115 g
Total Fat25 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol44 mg
Sodium32 mg
Potassium781 mg
Calcium122 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate1.1 mcg
Choline9.3 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 70. The excerpt below is the record exactly as published.
Candied Sweet Potatoes. Wash, pare and cut into slices lengthwise. Sprinkle with salt, and put in frying-pan one rounding table- spoon of butter and one of lard, and lay the potatoes in and stir them so they will all be coated with the fat. 152 SCIENTIFIC COOKING. Then sprinkle them with one-half cup of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.