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Sweet Potato Pudding

Name: Sweet Potato Pudding
Yield: 2 servings
Ingredients: two small sweet potatoes; one tablespoonful of butter; the yolks of three eggs; one cup of sugar; two cups of milk; grated rind of one lemon

From The New century cook book, 1899

Serves 2

Presented as published in 1899. 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

722Calories

14 gProtein

136 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories722 kcal

Protein14 g

Carbohydrates136 g

Fiber0.4 g

Sugars120 g

Total Fat21 g

Saturated Fat7 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol320 mg

Sodium107 mg

Potassium1041 mg

Calcium368 mg

Iron1.3 mg

Magnesium56 mg

Phosphorus397 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D3.7 mcg

Vitamin C23 mg

Vitamin A175 mcg

Vitamin E0.8 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate38 mcg

Choline253 mg

Caffeine0 mg

Water344 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.

Sweet Potato Pudding. Boil two small sweet potatoes with skins on — when boiled peel and mash them soft with one tablespoonful of butter; add to this the yolks of three eggs, one cup of sugar, two cups of milk, then put in grated rind of one lemon

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