Sweet Potato and Nut Cakes
From Use and preparation of food, 1919
Presented as published in 1919. 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
178Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories178 kcal
Protein3.6 g
Carbohydrates39 g
Sugars14 g
Total Fat0.8 g
Sodium0 mg
Potassium1092 mg
Calcium50 mg
Iron0.9 mg
Magnesium43 mg
Phosphorus82 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C33 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Thiamin (B1)0.1 mg
Niacin (B3)1 mg
Water179 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 23. The excerpt below is the record exactly as published.
SWEET POTATO AND NUT CAKES. Boil sweet potatoes until tender. Drain off the water, remove the skin from the potatoes, and mash them with a small amount of cream and a little sugar or maple sirup. They should be stiff enough to mold into small cakes. Brush the top of the cakes with butter or substitute. Sprinkle with chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.