Scalloped Candied Yams with Apples
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
(1 teaspoon of vanilla is used for flavoring.)
Presented as published in 1963. 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
2020Calories
12 gProtein
505 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories2020 kcal
Protein12 g
Carbohydrates505 g
Fiber9.4 g
Sugars413 g
Total Fat50 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol132 mg
Sodium599 mg
Potassium3826 mg
Calcium199 mg
Iron3.3 mg
Magnesium157 mg
Phosphorus328 mg
Zinc2.6 mg
Copper1.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C125 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate0 mcg
Choline24 mg
Caffeine0 mg
Water1387 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 3. The excerpt below is the record exactly as published.
SCALLOPED CANDIED YAMS WITH APPLES Pearl McLennan 4 med. size apples 1 1/2 c. sugar 5 med. size sweet potatoes 1/2 stick butter 1 c. hot water 1/4 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.