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Sweet Potato Buns
From Kentucky receipt book, 1903
Serves 12
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
212Calories
10 gProtein
42 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein10 g
Carbohydrates42 g
Fiber3.8 g
Sugars1.2 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium8.6 mg
Potassium257 mg
Calcium15 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus135 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate360 mcg
Choline6.2 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 128. 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 of allspice, 1 tablespoon of granulated sugar. Boil potatoes until soft, peel and mash them while hot, add flour, spice, 214 KENTUCKY RECEIPT BOOK. sugar and 1 coffee cup of yeast
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