Glazed Sweet Potatoes
From Domestic science, principles and application, 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
1003Calories
12 gProtein
235 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1003 kcal
Protein12 g
Carbohydrates235 g
Fiber0 g
Sugars148 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium4.1 mg
Potassium3796 mg
Calcium179 mg
Iron3.2 mg
Magnesium150 mg
Phosphorus289 mg
Zinc2.6 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)3.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water682 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 23. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes Method. — Wash and pare 6 medium-sized sweet potatoes. Cook in boiling salted water 10 minutes. Drain, cut in halves, lengthwise, and put into a buttered baking dish. Make a sirup by boiling 3^ c. sugar with 4 tbsp. of water 3 min., then add 1 tbsp. of butter
Cook this with the app: pantry check, scaling, and the assistant.