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Sweet Potatoes
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
825Calories
9 gProtein
156 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein9.1 g
Carbohydrates156 g
Fiber38 g
Sugars48 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol58 mg
Sodium14 mg
Potassium1731 mg
Calcium632 mg
Iron3.5 mg
Magnesium123 mg
Phosphorus164 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C564 mg
Vitamin A260 mcg
Vitamin E1.5 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate161 mcg
Choline5.1 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Sweet Potatoes Southern Style. Boil potatoes and slice lengthwise. To 1 quart take Yz cup melted butter, 2 tablespoons sugar and a little sherry. Dip potatoes in the mixture, place in baking dish, and pour the remainder of the mixture over them and brown. Mrs. S. M. Mears, Sweet Potatoes. Boil sweet potatoes, slice and place in baking dish in alternate layers of potatoes and orange peel. Add the juice of 1 orange, 2 tablespoons sugar and 2 or more tablespoons melted butter, using % of the peel of 1 orange shaved very thin
Cook this with the app: pantry check, scaling, and the assistant.