Sweet Potato Custard
From The Central cook book, 1924
FOR CRUSTS (2): 2 cups flour, 1/6 cup shortening, 1/4 teaspoon salt. Mix, roll and put in pans and bake quickly.
Presented as published in 1924. 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
1285Calories
20 gProtein
268 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1285 kcal
Protein20 g
Carbohydrates268 g
Fiber0 g
Sugars240 g
Total Fat39 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol121 mg
Sodium190 mg
Potassium2011 mg
Calcium664 mg
Iron1.1 mg
Magnesium109 mg
Phosphorus593 mg
Zinc3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D4.7 mcg
Vitamin C38 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water643 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 45. The excerpt below is the record exactly as published.
Sweet Potato Custard 2 medium sweet potatoes boiled 4 eggs, separate whites. and mashed. 1 cup sugar. 2 cups milk. 2 tablespoons butter. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.