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Southern Sweet Potatoes
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
44Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories44 kcal
Protein0.9 g
Carbohydrates9.5 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium134 mg
Potassium16 mg
Calcium38 mg
Iron4 mg
Magnesium3.5 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline1.5 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 43. The excerpt below is the record exactly as published.
Southern Sweet Potatoes Cut cold boiled sweet potatoes in lengthwise slices. Arrange in layers in buttered baking dish. Cover each layer with brown sugar, dot with butter, sprinkle with salt and pepper, add one cup boiling water
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