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Sweet Potatoes Browned
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
622Calories
5 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein4.6 g
Carbohydrates152 g
Fiber3.4 g
Sugars107 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium570 mg
Potassium370 mg
Calcium247 mg
Iron17 mg
Magnesium33 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate71 mcg
Choline13 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 61. The excerpt below is the record exactly as published.
Sweet Potatoes Browned. Boil them until half or a little more than half oooked, peel and cut them in slices half an inch thick, lengthwise of the potato ; put in a frying-pan a teaoup of brown sugar and a pint of boilmg water
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