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Sweet Potatoes Southern Style
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
249Calories
1 gProtein
13 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein1 g
Carbohydrates13 g
Fiber0.8 g
Sugars6.7 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium44 mg
Potassium171 mg
Calcium12 mg
Iron0.3 mg
Magnesium9.8 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.5 mcg
Choline9.9 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Sweet Potatoes Southern Style. Boil potatoes and slice lengthwise. To 1 quart take Yz cup melted butter, 2 tablespoons sugar and a little sherry
Cook this with the app: pantry check, scaling, and the assistant.