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Sweet Potato Pudding
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
719Calories
7 gProtein
145 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein7.3 g
Carbohydrates145 g
Fiber6.4 g
Sugars128 g
Total Fat14 g
Saturated Fat7.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol151 mg
Sodium406 mg
Potassium612 mg
Calcium100 mg
Iron3.3 mg
Magnesium45 mg
Phosphorus146 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A1099 mcg
Vitamin E3 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate39 mcg
Choline134 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 38. The excerpt below is the record exactly as published.
SWEET POTATO PUDDING 1 Quart Grated Sweet Potato 2 Eggs % Cup Honey 114 Cups Rich Milk 1 Tablespoon Flour Nutmeg and Cinnamon
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