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Sweet Potatoes and Pork
From The household cook book, 1902
Serves 2
Serve very hot.
Presented as published in 1902. 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
453Calories
47 gProtein
11 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein47 g
Carbohydrates11 g
Fiber0 g
Sugars3.9 g
Total Fat23 g
Saturated Fat7.1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol147 mg
Sodium122 mg
Potassium1098 mg
Calcium51 mg
Iron1.9 mg
Magnesium65 mg
Phosphorus489 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C9.8 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate2.3 mcg
Choline115 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 190. The excerpt below is the record exactly as published.
SWEET POTATOES AND PORK.— Select white looking fresh pork — rib pieces; cut them thin and free from fat and bone; fry them carefully, and cook thoroughly until nicely browned; then place on a warm platter; cut boiled sweet potatoes in slices lengthways
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