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Stewed Sweet Potatoes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
611Calories
6 gProtein
53 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein6.4 g
Carbohydrates53 g
Fiber6.8 g
Sugars9.5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium149 mg
Potassium883 mg
Calcium140 mg
Iron1.6 mg
Magnesium65 mg
Phosphorus178 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A1608 mcg
Vitamin E0.6 mg
Vitamin K6.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline28 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 34. The excerpt below is the record exactly as published.
Stew^ed Sweet Potatoes. — Use small sweet potatoes, pare and boil tender. Make thickening of cream and flour
Cook this with the app: pantry check, scaling, and the assistant.