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Stewed Sweet Potatoes
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
562Calories
9 gProtein
30 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein8.8 g
Carbohydrates30 g
Fiber3.2 g
Sugars9.9 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol135 mg
Sodium4923 mg
Potassium781 mg
Calcium295 mg
Iron1.6 mg
Magnesium56 mg
Phosphorus235 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C9.6 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate4.2 mcg
Choline23 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 77. The excerpt below is the record exactly as published.
Stewed Sweet Potatoes. Pare small sweet potatoes and boil until tender. Remove nearly all water and add 1 cup of cream and milk in equal proportion, 1 teaspoon flour, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.