Sweet Potatoes, Fried
From The galley guide, 1923
Brown sugar gives the best taste.
Presented as published in 1923. 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
774Calories
0 gProtein
200 gCarbs
12 gFat
Full nutrition (16 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat12 g
Cholesterol31 mg
Sodium3.4 mg
Potassium6.6 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water2.4 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 29. The excerpt below is the record exactly as published.
Sweet Potatoes, Fried. Cut cold sweet potatoes which have been boiled into thick slices, lengthwise, and place in the bottom of a well buttered roasting pan. Spread the top of each piece with melted butter and sprinkle well with sugar
Cook this with the app: pantry check, scaling, and the assistant.