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Sweet Potato Short Cake
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
411Calories
12 gProtein
81 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein12 g
Carbohydrates81 g
Fiber1.6 g
Sugars0.3 g
Total Fat4.8 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol3 mg
Sodium5.7 mg
Potassium317 mg
Calcium23 mg
Iron5.7 mg
Magnesium35 mg
Phosphorus143 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate229 mcg
Choline7.1 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 341. The excerpt below is the record exactly as published.
SWEET POTATO SHORT CAKE. Take two potatoes to three pints of flour, mash the lard in the pota- toes (same quantity as you use for ordinary short cake), rub them and flour smoothly together without working ; roll out, bake in quick oven ;. use yeast powder
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