Glazed Sweet Potatoes
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
1080Calories
18 gProtein
258 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1080 kcal
Protein18 g
Carbohydrates258 g
Fiber19 g
Sugars108 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol31 mg
Sodium58 mg
Potassium3830 mg
Calcium113 mg
Iron7.3 mg
Magnesium208 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 Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 11. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes. — Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling, three minutes, one-half cup sugar, four tablespoons water, and one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.