Southerndessert
Sweet Potato Pone
From The bachelor and the chafing dish, 1895
This dish is used as a dessert in Southern cuisine.
Presented as published in 1895. 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
2685Calories
22 gProtein
628 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories2685 kcal
Protein22 g
Carbohydrates628 g
Fiber20 g
Sugars503 g
Total Fat29 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium970 mg
Potassium8762 mg
Calcium1311 mg
Iron22 mg
Magnesium1001 mg
Phosphorus402 mg
Zinc3.9 mg
Copper3.1 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C341 mg
Vitamin A38 mcg
Vitamin E3.4 mg
Vitamin K2.9 mcg
Vitamin B63.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.3 mg
Folate57 mcg
Choline52 mg
Caffeine0 mg
Water752 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 45. The excerpt below is the record exactly as published.
Sweet potato pone ’ is another specifically Southern dish, used as a dessert. The potatoes are peeled raw and grated on a coarse grater. Five or six potatoes will make a good-sized dishful. Add one cup of molasses, one of brown sugar, and the yolks of three eggs, two teaspoonfuls of ground ginger, one of cinnamon, half a teaspoonful of cloves, pounded orange peel, and nutmeg, table- spoonful of butter, half a teaspoonful of baking soda mixed with the molasses, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.