dessert

Sweet Potato Pie

Name: Sweet Potato Pie
Ingredients: 1 pt. boiled sweet potato, put through a sieve; 1 cup cream; 2 well beaten eggs; Nutmeg to taste

From Carolina cookery from Quaker kitchens, 1924

—Mrs. A. M. Briggs.

Presented as published in 1924. 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

1045Calories

19 gProtein

33 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1045 kcal

Protein19 g

Carbohydrates33 g

Fiber3.3 g

Sugars7.8 g

Total Fat93 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol613 mg

Sodium225 mg

Potassium664 mg

Calcium234 mg

Iron2.7 mg

Magnesium49 mg

Phosphorus373 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C17 mg

Vitamin A1183 mcg

Vitamin E2.3 mg

Vitamin K8.7 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate55 mcg

Choline308 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

SWEET POTATO PIE 1 pt. boiled sweet potato, 1 cup cream put through a sieve 2 well beaten eggs 2 cups sugar Nutmeg to taste

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