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Sweet Potatoes with Wine
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
233Calories
3 gProtein
27 gCarbs
9 gFat
Full nutrition (31 nutrients)
Calories233 kcal
Protein2.6 g
Carbohydrates27 g
Fiber0 g
Sugars8.2 g
Total Fat9.4 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol26 mg
Sodium7.8 mg
Potassium683 mg
Calcium47 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 71. The excerpt below is the record exactly as published.
Sweet Potatoes with Wine. Bake and prepare same as white potatoes, by split- ting in halves lengthwise. Mash, season with butter and salt, moisten with thin cream, and add two table- spoons of sherry wi
Cook this with the app: pantry check, scaling, and the assistant.