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Sweet Potatoes, Boiled
From Harper's cook book encyclopædia, 1902
Serves 1
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
358Calories
7 gProtein
78 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories358 kcal
Protein7.2 g
Carbohydrates78 g
Sugars27 g
Total Fat1.7 g
Sodium0 mg
Potassium2204 mg
Calcium101 mg
Iron1.8 mg
Magnesium87 mg
Phosphorus166 mg
Zinc1.5 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin C67 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Thiamin (B1)0.2 mg
Niacin (B3)2 mg
Water361 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 490. The excerpt below is the record exactly as published.
Sweet Potatoes, Boiled. — Thor- oughly wash and scrub them, put them in boiling water and cook until they can be easily pierced with a fork. The time will depend on the size of the potatoes, from one -half to one hour. When done pour off the water, cover 434 Sweet Potatoes VEGETABLES Tomatoes, Curried the pot with a cloth, and let the pota- toes steam for *en minutes. Sweet Potatoes, Buttered. — Take good-sized sweet potatoes
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