Southerndessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pie (No. 1)
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
313Calories
4 gProtein
52 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein3.7 g
Carbohydrates52 g
Fiber3.2 g
Sugars26 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol46 mg
Sodium16 mg
Potassium668 mg
Calcium37 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 55. The excerpt below is the record exactly as published.
SWEET POTATO PIE (No. 1) Mrs. J. W. Fox For 2 pies take 4 large potatoes. Peel and steam them till mealy. Mash and beat or run them through a fruit-masher, and add 2 tablespoons butter, ■| cup of rich cream, ^ cup white sugar, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.