Compota de Batatas— Uruguay

Name: Compota de Batatas— Uruguay
Ingredients: six fine sweet potatoes; a pod of vanilla; adding each day ten per cent more of sugar

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

631Calories

12 gProtein

136 gCarbs

3 gFat

Full nutrition (32 nutrients)

Calories631 kcal

Protein12 g

Carbohydrates136 g

Fiber0 g

Sugars48 g

Total Fat2.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium3798 mg

Calcium174 mg

Iron3.1 mg

Magnesium150 mg

Phosphorus287 mg

Zinc2.6 mg

Copper1.5 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C115 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.6 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)3.4 mg

Folate0 mcg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.

COMPOTA DE BATATAS— URUGUAY Boil six fine sweet potatoes in water until they can be easily pierced. Drain on a gridiron, peel and return to the saucepan. Cover with a very thin syrup of sugar and wa- ter; add a pod of vanilla and boil for half an hour. Repeat this for four days, adding each day ten per cent more of sugar

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