vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From The Rural cook book, 1907
Serves 6
Presented as published in 1907. 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
637Calories
10 gProtein
123 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein9.8 g
Carbohydrates123 g
Fiber3.1 g
Sugars116 g
Total Fat28 g
Saturated Fat7.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol170 mg
Sodium473 mg
Potassium550 mg
Calcium256 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus255 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C13 mg
Vitamin A615 mcg
Vitamin E1.7 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline120 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 51. The excerpt below is the record exactly as published.
Sweet Potato Pudding. — One quart grated raw sweet potato, one quart milk, three eggs, two cupfuls sugar, piece of butter the size of an egg, one-half teaspoonful of salt, cinnamon and allspice to taste
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