vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Sweet Potatoes
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
503Calories
13 gProtein
79 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein13 g
Carbohydrates79 g
Fiber12 g
Sugars16 g
Total Fat16 g
Saturated Fat8.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol215 mg
Sodium287 mg
Potassium1387 mg
Calcium148 mg
Iron3.3 mg
Magnesium104 mg
Phosphorus286 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C9.4 mg
Vitamin A2937 mcg
Vitamin E1.9 mg
Vitamin K8.1 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate67 mcg
Choline197 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 55. The excerpt below is the record exactly as published.
STUFFED SWEET POTATOES. Wash six medium-sized sweet potatoes. Bake them in a moderate oven until they begin to soften and then cut a small piece from the end of each potato, and with a teaspoon scoop out the inside into a hot bowl. Mash them smooth and mix with them two tablespoonfuls of melted butter, one-half cup of hot sweet milk, two eggs well beaten ; sweeten with sugar to taste. Flavor with grated lemon rind, nutmeg and brandy
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