vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Sweet Potatoes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
51Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories51 kcal
Protein1 g
Carbohydrates11 g
Sugars3.9 g
Total Fat0.2 g
Sodium0 mg
Potassium316 mg
Calcium14 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C9.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Niacin (B3)0.3 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 70. The excerpt below is the record exactly as published.
Mashed Sweet Potatoes. Select potatoes of uniform size. Wash, pare, and cook until tender. Press through ricer, season with butter, salt and pepper, and moisten with hot milk
Cook this with the app: pantry check, scaling, and the assistant.