Fried Raw Yams
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.7 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 7. The excerpt below is the record exactly as published.
Fried raw yams. Choose orange yams instead of the yellow sweet potato because they are sweeter and juicier. Peel raw yams and slice lengthwise in slices about 1/3 imch thick. Cook in frying pan with bacon or ham drippings (or butter or mrgarine if you haven't the other). Fry on both sides until tender. Salt after removing from pan so grease won't smoke. Hint..to keep peeled yams from going black while waiting to fry them, --put in kettle of cold water and 1 tbs. vinegar
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