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Casserole Sweet Potatoes and Apples
From Use and preparation of food, 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
292Calories
5 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein4.6 g
Carbohydrates68 g
Fiber2.3 g
Sugars34 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.1 mg
Potassium1428 mg
Calcium74 mg
Iron1.2 mg
Magnesium59 mg
Phosphorus115 mg
Zinc1 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 24. The excerpt below is the record exactly as published.
CASSEROLE SWEET POTATOES AND APPLES. Pare and slice the sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes. Place in a baking dish, sprinkle with a little brown sugar or add a small amount of sirup, pour over a cup of hot water, and bake covered until tender. Remove tlie cover, dot the top with bits of butter
Cook this with the app: pantry check, scaling, and the assistant.