Sweet Potato Custard

Name: Sweet Potato Custard
Ingredients: 3 cooked sweet potatoes; % nutmeg grated; 2 eggs; % cup brown sugar; Yz teaspoon salt; 1 quart milk

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

1460Calories

51 gProtein

222 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1460 kcal

Protein51 g

Carbohydrates222 g

Fiber0.2 g

Sugars178 g

Total Fat43 g

Saturated Fat22 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium1710 mg

Potassium3646 mg

Calcium1436 mg

Iron4.1 mg

Magnesium215 mg

Phosphorus1333 mg

Zinc6.8 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D11 mcg

Vitamin C58 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K1.1 mcg

Vitamin B61.3 mg

Vitamin B126.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2.9 mg

Folate49 mcg

Choline470 mg

Caffeine0 mg

Water1247 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 21. The excerpt below is the record exactly as published.

SWEET POTATO CUSTARD 3 cooked sweet potatoes, % nutmeg grated, 2 eggs, % cup brown sugar, Yz teaspoon salt, 1 quart milk

Cook this with the app: pantry check, scaling, and the assistant.