nut-freeegg-freesoy-freefish-freeshellfish-free
Georgia Sweet Potato Biscuit
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
653Calories
13 gProtein
138 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein13 g
Carbohydrates138 g
Fiber2.9 g
Sugars43 g
Total Fat6.5 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Cholesterol5.2 mg
Sodium138 mg
Potassium483 mg
Calcium77 mg
Iron7 mg
Magnesium64 mg
Phosphorus186 mg
Zinc1 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0.2 mcg
Vitamin C8.8 mg
Vitamin A743 mcg
Vitamin E1.9 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate153 mcg
Choline3.5 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.
GEORGIA SWEET POTATO BISCUIT. Flour, 1 pint. Lard, 1 tablespoon. Mashed sweet potato, 1 pint. Soda, 1 teaspoon. Sugar, 1/2 cup. Buttermilk.
Cook this with the app: pantry check, scaling, and the assistant.