Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americanvegetariangluten-freenut-free
Sweet Potato Bread
From The new practical housekeeping, 1890
Serves 2
Serve hot with plenty of butter.
A modern interpretation · AI-generated from the original record
Ingredients
- three large sweet potatoes
- teaspoon salt
- tablespoon butter
- one cup and a half corn meal
- a scant cup milk
- one egg beaten smooth
Method
Boil sweet potatoes, peel and mash them.
Mix with salt, butter, corn meal, milk, and beaten egg.
Pour batter into a buttered baking-pan and bake in a moderate oven for twenty minutes.
Nutrition per serving
699Calories
19 gProtein
133 gCarbs
15 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 15. The excerpt below is the record exactly as published.
Sweet Potdto Bread* — Boil three large sweet potatoes, peel and mash them through a colander with a potato-masher, adding tea- spoon salt and tablespoon butter ; after tney have been mashed, mix with them one cup and a half corn meal, a scant cup milk, and one egg beaten smoot
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