dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pies
From Miss Parloa's new cook book and marketing guide, 1880
Serves 7
Presented as published in 1880. 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
11 gProtein
24 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein11 g
Carbohydrates24 g
Fiber2.5 g
Sugars9.1 g
Total Fat14 g
Saturated Fat6.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol140 mg
Sodium483 mg
Potassium607 mg
Calcium232 mg
Iron0.9 mg
Magnesium38 mg
Phosphorus277 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate21 mcg
Choline129 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 125. The excerpt below is the record exactly as published.
Sweet Potato Pies. When the potatoes are dry and mealy, take a quart after they have been pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, cinnamon and sugar
Cook this with the app: pantry check, scaling, and the assistant.