gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Potatoes Fried with Pork
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
684Calories
11 gProtein
52 gCarbs
48 gFat
Full nutrition (29 nutrients)
Calories684 kcal
Protein11 g
Carbohydrates52 g
Fiber0 g
Sugars18 g
Total Fat48 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat5 g
Cholesterol65 mg
Sodium472 mg
Potassium1580 mg
Calcium73 mg
Iron1.7 mg
Magnesium64 mg
Phosphorus231 mg
Zinc2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate1.5 mcg
Water260 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 214. The excerpt below is the record exactly as published.
SWEET POTATOES FRIED WITH PORK. Wash a quart of sweet potatoes ; boil them tender in salted boiling water, and peel and slice them about half an inch thick ; meantime slice half a pound of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.