vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Sweet Potatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
411Calories
8 gProtein
90 gCarbs
9 gFat
Full nutrition (21 nutrients)
Calories411 kcal
Protein8.2 g
Carbohydrates90 g
Sugars32 g
Total Fat9.3 g
Cholesterol21 mg
Sodium0.9 mg
Potassium2529 mg
Calcium117 mg
Iron2.1 mg
Magnesium99 mg
Phosphorus193 mg
Zinc1.8 mg
Copper1 mg
Manganese2.2 mg
Vitamin C77 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Thiamin (B1)0.2 mg
Niacin (B3)2.2 mg
Water415 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 214. The excerpt below is the record exactly as published.
STUFFED SWEET POTATOES. Wash a dozen medium-size sweet potatoes, which should be rather round in shape, and have smooth skins ; bake them in a moderate oven until they begin to soften ; when, the potatoes are ready, take them from the oven, cut a slice from one side of each which will permit the introduction of a teaspoon, and with the spoon scoop out the inside of the potato, taking care not to break the skin. As the potato is withdrawn from the skin, put it into a bowl.; and, when all the skins are empty, season the potato rather highly with salt and pepper, mix with it two tablespoonfuls of butter
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