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Festive Sweet Potatoes
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
753Calories
5 gProtein
190 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein5 g
Carbohydrates190 g
Fiber1.6 g
Sugars129 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium433 mg
Potassium588 mg
Calcium45 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate2.1 mcg
Choline0.3 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.
Festive Sweet Potatoes Boil 3 sweet potatoes of medium size until tender. Mash and add 1/2 cupful of sugar, 4 tablespoonfuls of butter, 4 tablespoon- fuls of chopped raisins and 2 tablespoonfuls of broken nut meats. For seasoning use 1/2 teaspoonful of salt and a few grains of cinnamon. Place this in an oiled baking dish and cover with l^ pound of marshmallows.
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