dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
51Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein1 g
Carbohydrates11 g
Fiber0 g
Sugars3.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium316 mg
Calcium15 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 48. The excerpt below is the record exactly as published.
SWEET POTATO PUDDING. Large sweet potatoes, 2. Hot water, 1/2 cup. Brown sugar. Cinnamon, 1 pinch. Butter. Meringue
Cook this with the app: pantry check, scaling, and the assistant.