vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Sweet Potato Pudding

Name: Sweet Potato Pudding
Yield: 2 servings
Ingredients: one pound of sweet potatoes; one-half teacupful of molasses; two beaten eggs; one tablespoonful of butter; two tablespoonfuls of sugar; enough milk to make a thin mixture; one teaspoonful of ginger

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

540Calories

10 gProtein

114 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein9.9 g

Carbohydrates114 g

Fiber0 g

Sugars88 g

Total Fat11 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol202 mg

Sodium103 mg

Potassium2387 mg

Calcium250 mg

Iron5.7 mg

Magnesium250 mg

Phosphorus210 mg

Zinc1.7 mg

Copper0.9 mg

Manganese2.2 mg

Vitamin D1 mcg

Vitamin C34 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate24 mcg

Choline158 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 189. The excerpt below is the record exactly as published.

SWEET POTATO PUDDING. Mix with one pound of sweet potatoes, grated raw, one-half teacupful of molasses, two beaten eggs, one tablespoonful of butter with two table- spoonfuls of sugar and enough milk to make a thin mixture; add one tea spoonful of ginge

Cook this with the app: pantry check, scaling, and the assistant.