Moniatillo (Cuban)
From National viands à la mode, 1895
Presented as published in 1895. 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
2331Calories
11 gProtein
589 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2331 kcal
Protein11 g
Carbohydrates589 g
Fiber20 g
Sugars481 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium393 mg
Potassium2307 mg
Calcium223 mg
Iron4.4 mg
Magnesium176 mg
Phosphorus320 mg
Zinc2.1 mg
Copper1.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A4824 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline84 mg
Caffeine0 mg
Water999 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.
Moniatillo. (Cuban) Boil a pound and a half of large sv/eet potatoes ; mash very smooth, then mix thoroughly with a syrup made with a pound of sugar and a pint of water ; then cook both together till they will leave the sides of the saucepan, stirring all the time ; then take from the fire and drop in spoonfuls on plates ; when cold sprinkle powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.