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Sweet Potatoes Boiled in Honey
From The bride's cook book, 1915
Serves 2
The honey must be hot when the sweet potatoes are put in, as too long cooking destroys the flavor.
Presented as published in 1915. 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
436Calories
6 gProtein
102 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein6.3 g
Carbohydrates102 g
Fiber0.1 g
Sugars58 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium1917 mg
Calcium89 mg
Iron1.7 mg
Magnesium75 mg
Phosphorus145 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0.8 mcg
Choline0.9 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 87. The excerpt below is the record exactly as published.
SWEET POTATOES BOILED IN HONEY Boil 6 sweet potatoes and cut each lengthwise in 2 or 3 slices. Pour about l4 cup honey
Cook this with the app: pantry check, scaling, and the assistant.