vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Can Sweet Potatoes
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
791Calories
1 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories791 kcal
Protein1 g
Carbohydrates202 g
Fiber0 g
Sugars196 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.5 mg
Potassium321 mg
Calcium20 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 205. The excerpt below is the record exactly as published.
To Can Sweet Potatoes. Wash and put potatoes on to boil. When almost done, peel and slice. Pour over a syrup made with granulated sugar and water
Cook this with the app: pantry check, scaling, and the assistant.