dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Custard Pie
From Mary Jane's cook book, 1916
Serves 5
Can be kept several days before using.
Presented as published in 1916. 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
464Calories
7 gProtein
62 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein6.8 g
Carbohydrates62 g
Fiber2.7 g
Sugars49 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol164 mg
Sodium203 mg
Potassium452 mg
Calcium172 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus172 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C1.9 mg
Vitamin A777 mcg
Vitamin E1.1 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline111 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 107. The excerpt below is the record exactly as published.
SWEET POTATO CUSTARD PIE. Mashed sweet potatoes, 3 cups. Cinnamon, 1 teaspoon. Sugar, 1 cup. Molasses, 1 tablespoon. Melted butter, y2 cup. Eggs, 3. Baking powder, 1 teaspoon. Milk, 1 cup
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