vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
501Calories
8 gProtein
111 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein8.5 g
Carbohydrates111 g
Fiber3.7 g
Sugars92 g
Total Fat6.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol160 mg
Sodium361 mg
Potassium1323 mg
Calcium189 mg
Iron10 mg
Magnesium173 mg
Phosphorus161 mg
Zinc1.2 mg
Copper1.3 mg
Manganese2.4 mg
Vitamin D0.8 mcg
Vitamin C5.9 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate31 mcg
Choline130 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 148. The excerpt below is the record exactly as published.
Sweet Potato Pudding Three cupf uls of grated potatoes, five eggs, one and a half cupfuls of sugar, two of sweet milk, and one of syrup or molasses, one tablespoonful of butter, and a half teaspoonful of mixed ground spices
Cook this with the app: pantry check, scaling, and the assistant.