dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can be sweetened and used for dessert.
Presented as published in 1885. 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
287Calories
16 gProtein
27 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein16 g
Carbohydrates27 g
Fiber1.2 g
Sugars14 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol223 mg
Sodium167 mg
Potassium832 mg
Calcium342 mg
Iron1.5 mg
Magnesium54 mg
Phosphorus390 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C16 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate32 mcg
Choline197 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 214. The excerpt below is the record exactly as published.
SWEET POTATO PUDDING. Peel and wash a large sweet potato, wipe it dry on a clean towel, and then grate it on a large grater ; while the potato is being grated, heat a quart of milk ; stir a cupful of the grated potato into the hqt milk, and let it boil ; meantime beat four eggs to a cream ; add a heaping table- spoonful of butt
Cook this with the app: pantry check, scaling, and the assistant.