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Sweet Potato Bread
From The new practical housekeeping, 1890
Serves 2
Serve hot with plenty of butter.
Presented as published in 1890. 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
699Calories
19 gProtein
133 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates133 g
Fiber4.6 g
Sugars20 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol123 mg
Sodium1257 mg
Potassium1334 mg
Calcium213 mg
Iron2.5 mg
Magnesium93 mg
Phosphorus362 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C29 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate47 mcg
Choline105 mg
Caffeine0 mg
Water296 g
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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