Glazed Sweet Potatoes
From The Carbon County cook book, 1926
Presented as published in 1926. 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
887Calories
18 gProtein
208 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories887 kcal
Protein18 g
Carbohydrates208 g
Fiber19 g
Sugars58 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol31 mg
Sodium58 mg
Potassium3829 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
Water793 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 41. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes. Wash, pare or scrape 6 medium sized potatoes and cook for 10 minutes in boiling salted water. Drain and put into buttered baking dish. Make syrup by boiling 14 cup sugar, one-third cup water, 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.