Stewed Sweet Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
717Calories
14 gProtein
157 gCarbs
3 gFat
Full nutrition (20 nutrients)
Calories717 kcal
Protein14 g
Carbohydrates157 g
Sugars55 g
Total Fat3.4 g
Sodium0 mg
Potassium4409 mg
Calcium202 mg
Iron3.6 mg
Magnesium173 mg
Phosphorus333 mg
Zinc3.1 mg
Copper1.7 mg
Manganese3.8 mg
Vitamin C134 mg
Vitamin K1.8 mcg
Vitamin B61.1 mg
Thiamin (B1)0.4 mg
Niacin (B3)3.9 mg
Water721 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.
Stewed Sweet Potatoes. Wash, peel, and slice rather thickly 2 lb. of sweet potatoes. Prepare a white sauce (Bechamel or cream sauce), sweeten same to taste with cane sugar ; put in the sliced potatoes and cook till tender in an earthenware pan. Shake or stir occasionally to prevent burning. Before serving, add a little fresh butter
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