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Sweet Potatoes au Gratin
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
247Calories
4 gProtein
57 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein3.6 g
Carbohydrates57 g
Fiber0 g
Sugars31 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.1 mg
Potassium1097 mg
Calcium61 mg
Iron1 mg
Magnesium44 mg
Phosphorus83 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 184. The excerpt below is the record exactly as published.
SWEET POTATOES AU GRATIN 5 cups boiled sweet potatoes, 3 tablespoons brown sugar sliced 1 tablespoon sugar Salt and pepper Buttered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.