Scalloped Sweet Potatoes

Name: Scalloped Sweet Potatoes
Ingredients: cold boiled sweet potatoes; slightly with sugar; dot with bits of butter

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

229Calories

4 gProtein

53 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories229 kcal

Protein4.2 g

Carbohydrates53 g

Fiber8 g

Sugars11 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium146 mg

Potassium896 mg

Calcium80 mg

Iron1.6 mg

Magnesium67 mg

Phosphorus125 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C6.4 mg

Vitamin A1886 mcg

Vitamin E0.7 mg

Vitamin K4.8 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate29 mcg

Choline33 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.

SCALLOPED SWEET POTATOES. BY MRS. WM. J. CONNELL. (Wife of Representative from Nebraska.) ^UT cold boiled sweet potatoes into quarter-inch WW s^ces anc* Pu^ them in a baking-dish. Sprinkle fil^; each layer slightly with sugar and dot with bits of butter

Cook this with the app: pantry check, scaling, and the assistant.