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Scalloped Sweet Potatoes
From The home cook book, 1905
Serves 1
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
190Calories
4 gProtein
41 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories190 kcal
Protein3.9 g
Carbohydrates41 g
Fiber1.3 g
Sugars8 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium269 mg
Potassium664 mg
Calcium105 mg
Iron8.5 mg
Magnesium32 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C19 mg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline3.1 mg
Water199 g
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.
SCALLOPED SWEET POTATOES Peel the potatoes, put them into boiling water and let them boil fifteen or twenty minutes. Take from the water, slice to get round slices, and thickly cover the bottom of a baking dish with the circles. Upon this layer of sweet potatoes drop small pieces of butter and sprinkle sugar and a dash of cinnamon or nutmeg. Then put in another layer of the potatoes, then butter, sugar and spice till the dish is full, having the butter and sugar on top. Before setting in the oven pour in half a cup of boiling water
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