sidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glazed Sweet Potatoes
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
242Calories
2 gProtein
58 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein2.1 g
Carbohydrates58 g
Fiber0 g
Sugars43 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium11 mg
Potassium682 mg
Calcium60 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.4 mcg
Choline0.8 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 184. The excerpt below is the record exactly as published.
14 cup water Boil potatoes, pare, and cut in*halves lengthwise. Heat butter and brown sugar in heavy frying pan. Add potatoes, turn until brown on both sides. Add water, cover closely, reduce heat, and cook until tender and delicately brown. Serves 6. GLAZED SWEET POTATOES 6 boiled sweet potatoes 4 cup water 1 cup brown sugar 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.