vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
793Calories
13 gProtein
114 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein13 g
Carbohydrates114 g
Fiber0.4 g
Sugars112 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol227 mg
Sodium151 mg
Potassium477 mg
Calcium332 mg
Iron0.9 mg
Magnesium38 mg
Phosphorus334 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C2.4 mg
Vitamin A322 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline160 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 103. The excerpt below is the record exactly as published.
Sweet Potato Pudding. — Peel and grate one medium size potato ; add to this two large cups sugar, half cup melted but- ter, three eggs well beaten, two teaspoons powdered mace and four cups fresh milk
Cook this with the app: pantry check, scaling, and the assistant.