dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pie
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
263Calories
10 gProtein
31 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein9.6 g
Carbohydrates31 g
Fiber2.6 g
Sugars13 g
Total Fat11 g
Saturated Fat6.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium84 mg
Potassium807 mg
Calcium212 mg
Iron1.3 mg
Magnesium62 mg
Phosphorus240 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C17 mg
Vitamin A80 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline96 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 92. The excerpt below is the record exactly as published.
Sweet Potato Pie. Boil nice bright sweet potatoes, and when well done peel, mash, and put through a colander. For every cupful of the sweet potato use one cupful of milk, one &gg^ add sugar, cinnamon, and nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.