vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Sweet Potato Custard Pie (Mrs. J. H. McMillan)

Name: Sweet Potato Custard Pie (Mrs. J. H. McMillan)
Yield: 32 servings
Ingredients: One large pint of potatoes; two cups oi sugar; one quart of milk; two tablespoons of butter; three tablespoons of rolled crackers; four eggs; one teaspoon of cinnamon; one teaspoon of valilla

From The Monmouth Baptist ladies' cook book, 1907

Serves 32

Presented as published in 1907. 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

91Calories

2 gProtein

17 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories91 kcal

Protein2.1 g

Carbohydrates17 g

Fiber0.4 g

Sugars14 g

Total Fat2.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol29 mg

Sodium27 mg

Potassium116 mg

Calcium45 mg

Iron0.3 mg

Magnesium7.9 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C2.8 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate5.7 mcg

Choline26 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 32 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 66. The excerpt below is the record exactly as published.

SWEET POTATO CUSTARD PIE. Mrs. J. H. McMillan. One large pint of potatoes, two cups oi sugar, one quart of milk, two tablespoons of butter, three table- spoons of rolled crackers, four eggs, one teaspoon of cinnamon, one teaspoon of valilla

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