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Sweet Potatoes, Southern Style
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
188Calories
3 gProtein
23 gCarbs
9 gFat
Full nutrition (24 nutrients)
Calories188 kcal
Protein2.6 g
Carbohydrates23 g
Sugars7.9 g
Total Fat9.4 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Cholesterol26 mg
Sodium5.2 mg
Potassium656 mg
Calcium44 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water118 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 129. The excerpt below is the record exactly as published.
Sweet Potatoes, Southern Style Orange Custard Coffee *Sweet Potatoes, Southern Style—Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in con- dition to refill. Mash potato, adding sufficient melted Crisco and cream to moisten. The potato mixture should be of the consistency of mashed potato when put back in shells. Season with salt, pepper, and a very little sherry.
Cook this with the app: pantry check, scaling, and the assistant.