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Sliced Sweet Potatoes
From The New century cook book, 1899
Serves 6
Mrs. Annie Philip
Presented as published in 1899. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.3 g
Carbohydrates3.7 g
Fiber0 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium106 mg
Calcium6 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 38. The excerpt below is the record exactly as published.
Sliced Sweet Potatoes. Boil potatoes the day before using. Peel and slice them rather thick, put bits of butter in bottom of baking pan, sprinkle sugar over the butter, put a layer of potatoes, then butter and sugar, then more potatoes, and so on until pan is full; pour over a cupful of water
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