dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
You can substitute pumpkin for sweet potatoes.
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
262Calories
4 gProtein
34 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein3.9 g
Carbohydrates34 g
Fiber0 g
Sugars28 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol99 mg
Sodium28 mg
Potassium267 mg
Calcium25 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C7.2 mg
Vitamin A122 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.2 mcg
Choline58 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 47. The excerpt below is the record exactly as published.
Sweet Potato Pie Wash and boil 3 good sized sweet potatoes until tender, t"hen peel and rub through a colander, add the beaten yolks of 3 eggs, with 1 pt sweet milk, 1 cup sugar, i/^ cup melted butter, and flavor with lemon or vanilla. Bake in an under crust, and when done cover with a meringue made of the whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.