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French Fried Sweet Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 2
This is a delicious way to serve sweet potatoes.
Presented as published in 1887. 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
51Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein1 g
Carbohydrates11 g
Fiber0 g
Sugars3.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4850 mg
Potassium317 mg
Calcium17 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 265. The excerpt below is the record exactly as published.
French Fried Sweet Potatoes. Cut cold boiled potatoes into sixths, lengthwise. Sea- son them with salt, and, putting them into the frying basket, cook in fat for five minutes
Cook this with the app: pantry check, scaling, and the assistant.