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Glazed Sweet Potatoes
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
334Calories
4 gProtein
78 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories334 kcal
Protein4.1 g
Carbohydrates78 g
Fiber0 g
Sugars49 g
Total Fat8.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol21 mg
Sodium1.7 mg
Potassium1266 mg
Calcium60 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus97 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 89. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes 6 large sweet potatoes % cupful sugar 2 tablespoonfuls butter 3 tablespoonfuls water
Cook this with the app: pantry check, scaling, and the assistant.