dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pie
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
289Calories
21 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein21 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium504 mg
Calcium356 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 95. The excerpt below is the record exactly as published.
SWEET POTATO PIE Boil in skins ; when tender remove skins, mash and beat until light; to each pint add a pint of milk and four eggs
Cook this with the app: pantry check, scaling, and the assistant.