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Sweet Potato Pie
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
327Calories
3 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein3 g
Carbohydrates61 g
Fiber3.7 g
Sugars43 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol30 mg
Sodium413 mg
Potassium396 mg
Calcium58 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A73 mcg
Vitamin E0.4 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 124. The excerpt below is the record exactly as published.
2 tablespoons butter, 2 eggs, % teaspoon soda. Have a rich pastry and fill with the mixture. Set in oven to bake. Sweet Potato Pie. Three teacups mashed potatoes, 1 teacup granulated sugar, 2 KENTUCKY RECEIPT BOOK. 209 tablespoons butter, 1 teacup cold water, flavor with nutmeg
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