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Candied Sweet Potatoes I
From Boston Cooking-School cook book, 1896
Serves 6
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
628Calories
3 gProtein
58 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein2.6 g
Carbohydrates58 g
Fiber0 g
Sugars43 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium1633 mg
Potassium694 mg
Calcium73 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A368 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2 mcg
Choline11 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 184. The excerpt below is the record exactly as published.
CANDIED SWEET POTATOES I 6 boiled sweet potatoes 1% cup melted butter 1 cup brown sugar Salt
Cook this with the app: pantry check, scaling, and the assistant.