Sweet Potato Custard

Name: Sweet Potato Custard
Ingredients: 1 egg; 1 cup sugar; 1 medium sized baked potato; 1 cup cream; 1 pt. new milk; % tsp. salt

From Carolina cookery from Quaker kitchens, 1924

—Mrs. A. E. W. Peele.

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

1789Calories

15 gProtein

241 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories1789 kcal

Protein15 g

Carbohydrates241 g

Fiber3.3 g

Sugars203 g

Total Fat89 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol427 mg

Sodium136 mg

Potassium1102 mg

Calcium196 mg

Iron2.6 mg

Magnesium63 mg

Phosphorus338 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C14 mg

Vitamin A82 mcg

Vitamin E0.6 mg

Vitamin K8.8 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate66 mcg

Choline169 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

SWEET POTATO CUSTARD 1 egg 1 cup sugar 1 medium sized baked 1 cup cream potato 1 pt. new milk % tsp. salt

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