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Sweet Potato Buns
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
258Calories
7 gProtein
55 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein7.4 g
Carbohydrates55 g
Fiber0.7 g
Sugars1.8 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium3.3 mg
Potassium208 mg
Calcium17 mg
Iron3.8 mg
Magnesium24 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate105 mcg
Choline3.4 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 139. The excerpt below is the record exactly as published.
Sweet Potato Buns. One quart of flour, 1 coffee cup of potatoes, 1 tablespoon of butter, 1 teaspoon allspice, 1 tablespoon of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.