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Sweet Potatoes in Casserole
From The National home cook book, 1900
Baking enhances the flavor and texture of the sweet potatoes.
Presented as published in 1900. 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
1092Calories
6 gProtein
270 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1092 kcal
Protein6.4 g
Carbohydrates270 g
Fiber0 g
Sugars224 g
Total Fat24 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium2338 mg
Potassium1909 mg
Calcium95 mg
Iron1.8 mg
Magnesium76 mg
Phosphorus151 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)1.9 mg
Folate4.2 mcg
Choline0 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The National home cook book (1900), page 100. The excerpt below is the record exactly as published.
three or four sweet potatoes. Put into Casserole or Pudding Dish, add on — teaspoon salt, and hot water just to cover. Cook for ten =fitteen— minutes, and drain off water. Put the sugar one cup of water, boiling hot, in which potatc were cooked, and let simmer until free from lumps. caramel. Blend one level teaspoon flour into two roundi tablespoons butter, add to syrup and stir while cooking - gmoothly. Add the caramel sauce to potatoes in Casserole
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