Sweet Potatoes Stewed as a Vegetable
From Hilda's "where is it?" of recipes, 1891
To those who like sweet things with meat this is very much liked.
Presented as published in 1891. 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
2236Calories
30 gProtein
520 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories2236 kcal
Protein30 g
Carbohydrates520 g
Fiber0 g
Sugars311 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium11 mg
Potassium8837 mg
Calcium417 mg
Iron7.8 mg
Magnesium352 mg
Phosphorus677 mg
Zinc6.2 mg
Copper3.4 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C269 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0 mg
Niacin (B3)8.4 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water1682 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 56. The excerpt below is the record exactly as published.
WEET POTATOES" STEWED AS A VEGETABLE. Peel and slice about four or five pounds of "sweet potatoes"; take a cup of sugar, a spoonful of flour, a spoonful of butter, and a little salt. Lay the sliced sweet potatoe in an enamelled saucepan in layers, sprinkled with sugar, butter, and flour, and when you have put in the last layer pour over it a cup of water
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