Southerndessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pone
From The home cook book, 1905
Serves 5
A Southern dish.
Presented as published in 1905. 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
339Calories
9 gProtein
34 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein8.7 g
Carbohydrates34 g
Fiber6.2 g
Sugars0.9 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol129 mg
Sodium489 mg
Potassium810 mg
Calcium124 mg
Iron11 mg
Magnesium62 mg
Phosphorus167 mg
Zinc1.2 mg
Copper1.6 mg
Manganese2.5 mg
Vitamin D0.4 mcg
Vitamin C9.4 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate28 mcg
Choline59 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 95. The excerpt below is the record exactly as published.
SWEET POTATO PONE A SOUTHERN DISH Boil and mash through a sieve six medium-sized yam pota- toes. Add one teacup of cream and one tablespoon of butter. Beat in the yolks of two eggs. Add the beaten whites, a tea- spoon of sugar, and grate in quarter of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.