vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Grated Sweet Potato Pudding
From How we cook in Tennessee .., 1906
Serves 3
— Dr. Hamilton.
Presented as published in 1906. 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
490Calories
11 gProtein
97 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein11 g
Carbohydrates97 g
Fiber6.7 g
Sugars67 g
Total Fat8.1 g
Saturated Fat3.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium448 mg
Potassium709 mg
Calcium111 mg
Iron10 mg
Magnesium66 mg
Phosphorus198 mg
Zinc1.5 mg
Copper1.4 mg
Manganese2.3 mg
Vitamin D1 mcg
Vitamin C8 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate45 mcg
Choline148 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 103. The excerpt below is the record exactly as published.
Grated Sweet Potato Pudding. — One pint grated potatoes, three eggs, one nutmeg, large teacup sweet milk, large teacup sugar
Cook this with the app: pantry check, scaling, and the assistant.