Sweet Potato Pudding
From The Williamston cook book, 1950
Presented as published in 1950. 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
1629Calories
44 gProtein
303 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1629 kcal
Protein44 g
Carbohydrates303 g
Fiber9.6 g
Sugars229 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol648 mg
Sodium429 mg
Potassium2864 mg
Calcium743 mg
Iron6.4 mg
Magnesium181 mg
Phosphorus1049 mg
Zinc5.4 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D7.7 mcg
Vitamin C91 mg
Vitamin A396 mcg
Vitamin E1.9 mg
Vitamin K9.5 mcg
Vitamin B61.9 mg
Vitamin B124 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.4 mg
Folate139 mcg
Choline582 mg
Caffeine0 mg
Water907 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 21. The excerpt below is the record exactly as published.
SWEET POTATO PUDDING 4 cups grated sweet potatoes % cup sugar (raw) % cup chopped nuts 2 CUuDSssnnLc 1 tsp. salt 1% cup butter 1 tsp. nutmeg 3 eggs 1 tsp. cinnamon & cloves 1 cup white syrup Cream butter and sugar. Add eggs one at a time and beat well. Add grated potatoes, milk, syrup and spices. Bake 2 hours in moderate oven in a well buttered tin. Serve plain or with whipped cream. Mrs ele barnhill esr SWEET POTATO PUDDING 3 medium size potatoes 1 tbsp. butter 1 cup sugar 1 pint milk 3 eggs 1 tsp. lemon
Cook this with the app: pantry check, scaling, and the assistant.