Glazed Sweet Potatoes
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
1854Calories
18 gProtein
458 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1854 kcal
Protein18 g
Carbohydrates458 g
Fiber19 g
Sugars308 g
Total Fat13 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol31 mg
Sodium60 mg
Potassium3834 mg
Calcium115 mg
Iron7.4 mg
Magnesium209 mg
Phosphorus516 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water774 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 9. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes Wash and pare six medium-sized potatoes. Cook ten minutes in boihng salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Digitized by Google VEGETABLES 27 Make a syrup by boiling three minutes 1} cups sugar and four tablespoons water. Add 1 tb butter
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