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Sweet Potatoes au Gratin
From Kirmess cook book, 1907
Serves 2
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
364Calories
5 gProtein
87 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein5.3 g
Carbohydrates87 g
Fiber9.8 g
Sugars34 g
Total Fat5.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium185 mg
Potassium1126 mg
Calcium116 mg
Iron2.2 mg
Magnesium84 mg
Phosphorus156 mg
Zinc1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A2304 mcg
Vitamin E0.9 mg
Vitamin K5.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate38 mcg
Choline41 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 119. The excerpt below is the record exactly as published.
SWEET POTATOES AU GRATIN. Cut five medium-sized cold boiled sweet potatoes in one-third inch slices. Put a layer in buttered baking dish, sprinkle with salt, pepper and three tablespoons brown sugar, dot over with one tablespoon butter. Re- peat, cover with buttered cracker crumbs
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