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Mashed Sweet Potatoes
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
374Calories
9 gProtein
85 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein9.2 g
Carbohydrates85 g
Fiber9.5 g
Sugars10 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1915 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus257 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 95. The excerpt below is the record exactly as published.
MASHED SWEET POTATOES Boil six large potatoes until tender. Peel and mash. Add salt, butter and cream to make palatable. Heap into a dish. Score the top and brush with beaten egg-yolk to which have been added one teaspoon of sherry wine and one tablespoon of sugar
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