Steamed Sweet Potatoes

Name: Steamed Sweet Potatoes
Ingredients: 1 tablespoon of water; 1 tablespoon of lard or butter; 2 tablespoons of sugar; 1/2 teaspoon of salt; one cup of boiling water

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

368Calories

4 gProtein

63 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories368 kcal

Protein3.9 g

Carbohydrates63 g

Fiber2.6 g

Sugars25 g

Total Fat12 g

Saturated Fat7 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol29 mg

Sodium1706 mg

Potassium68 mg

Calcium156 mg

Iron16 mg

Magnesium15 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline8.7 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.

Steamed Sweet Potatoes (Mrs. S. Gray Bigham.) 1 tablespoon of water. 1 tablespoon of lard or butter. 2 tablespoons of sugar. 1/2 teaspoon of salt. Put all the ingredients in a skillet and when hot put in the raw pared potatoes, over which pour one cup of boiling water

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