Sweet Potato and Nut Cutlets

Name: Sweet Potato and Nut Cutlets
Ingredients: two cups chopped hot sweet pot. toes; one cup chopped nut meats; cup of melted butter; a beaten egg; 1alf teaspoon salt

From The National home cook book, 1900

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

2042Calories

14 gProtein

102 gCarbs

179 gFat

Full nutrition (34 nutrients)

Calories2042 kcal

Protein14 g

Carbohydrates102 g

Fiber1.2 g

Sugars28 g

Total Fat179 g

Saturated Fat110 g

Monounsaturated Fat52 g

Polyunsaturated Fat7 g

Omega-30.7 g

Cholesterol488 mg

Sodium1380 mg

Potassium2294 mg

Calcium199 mg

Iron3.4 mg

Magnesium100 mg

Phosphorus270 mg

Zinc2.1 mg

Copper1 mg

Manganese2.1 mg

Vitamin D0.2 mcg

Vitamin C67 mg

Vitamin A1504 mcg

Vitamin E5.1 mg

Vitamin K16 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.5 mg

Folate59 mcg

Choline83 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from The National home cook book (1900), page 82. The excerpt below is the record exactly as published.

two cups chopped hot sweet pot. toes and one cup chopped nut meats, stir-in ~ cup of melted butter and a beaten egg. Season with one- — 1alf teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.