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Escalloped Sweet Potatoes
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories2.4 kcal
Protein0.1 g
Carbohydrates0.5 g
Total Fat0 g
Sodium0 mg
Potassium0.9 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 37. The excerpt below is the record exactly as published.
ESCALLOPED SWEET POTATOES. Slice raw sweet potatoes very thin. Butter a pud- ding dish, arrange a layer of sliced potato in the bot- tom; sprinkle over a teaspoon of flour, bits of butter and a little salt and pepper, continue in this way until the dish is filled. Pour in enough milk
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