Glazed Sweet Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
321Calories
2 gProtein
79 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories321 kcal
Protein2.1 g
Carbohydrates79 g
Sugars64 g
Total Fat0.7 g
Sodium0.6 mg
Potassium633 mg
Calcium30 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water103 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes. Select rather small potatoes, wash and peel them, cut each in half, and cook till nearly done in salted water, then drain and finish cooking in a pan contain- ing 2 oz. of cane sugar
Cook this with the app: pantry check, scaling, and the assistant.