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Sweet Potato Biscuits
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
Presented as published in 1907. 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
581Calories
19 gProtein
108 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein19 g
Carbohydrates108 g
Fiber2.6 g
Sugars13 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium812 mg
Potassium704 mg
Calcium397 mg
Iron6.6 mg
Magnesium72 mg
Phosphorus392 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.9 mcg
Vitamin C1.9 mg
Vitamin A622 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate180 mcg
Choline53 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 62. The excerpt below is the record exactly as published.
Sweet Potato Biscuits Break into halves 3 good sized baked sweet potatoes, then take out the centers, and press through a sieve. Add scant teasp salt, 1 tablesp butter, 1 pt milk, 1 beaten egg and 2 rounding teasp baking powder sifted with 1 pt flour
Cook this with the app: pantry check, scaling, and the assistant.