Candied Sweet Potatoes
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
86Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein1.6 g
Carbohydrates20 g
Fiber3 g
Sugars4.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium55 mg
Potassium337 mg
Calcium30 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A709 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 13. The excerpt below is the record exactly as published.
Candied Sweet Potatoes Boil small sweet potatoes, peel and brown very slowly on the back of range, in a mixture of melted butter and about twice as much brown sugar
Cook this with the app: pantry check, scaling, and the assistant.