Scalloped Sweet Potatoes

Name: Scalloped Sweet Potatoes
Ingredients: six sweet potatoes; one tablespoonful butter; % pint cream

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

1420Calories

17 gProtein

144 gCarbs

97 gFat

Full nutrition (24 nutrients)

Calories1420 kcal

Protein17 g

Carbohydrates144 g

Sugars47 g

Total Fat97 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol273 mg

Sodium50 mg

Potassium4020 mg

Calcium319 mg

Iron3.1 mg

Magnesium163 mg

Phosphorus422 mg

Zinc3.2 mg

Copper1.5 mg

Manganese3.3 mg

Vitamin C115 mg

Vitamin K7.2 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Niacin (B3)3.5 mg

Water759 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 39. The excerpt below is the record exactly as published.

Scalloped Sweet Potatoes Peel and dice six sweet potatoes. Drop them in boiling water and allow ,them to par- boil about 15 minutes. Drain the potatoe>, dust with salt, add one tablespoonful butter and % pint cream

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