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Sweet Potato Chips
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
360Calories
3 gProtein
30 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein3.5 g
Carbohydrates30 g
Fiber3.4 g
Sugars1.3 g
Total Fat25 g
Saturated Fat9.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Cholesterol24 mg
Sodium66 mg
Potassium644 mg
Calcium34 mg
Iron2.9 mg
Magnesium36 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate29 mcg
Choline31 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 33. The excerpt below is the record exactly as published.
Sweet Potato Chips Slice potatoes very thin and put in a pan of cold salt water. Dry with a cloth and fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.