Yam or Sweet Potato Cakes
From Practical West African cookery, 1910
Mashed native beans can be made up in the same way.
Presented as published in 1910. 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
190Calories
4 gProtein
41 gCarbs
5 gFat
Full nutrition (32 nutrients)
Calories190 kcal
Protein4 g
Carbohydrates41 g
Sugars14 g
Total Fat4.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol11 mg
Sodium2.4 mg
Potassium1104 mg
Calcium57 mg
Iron1 mg
Magnesium44 mg
Phosphorus91 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate4.2 mcg
Choline0.9 mg
Water184 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 52. The excerpt below is the record exactly as published.
teacup of yam or sweet potatoes, cooked and mashed. dessertspoon milk (or 1 teaspoon Ideal and the rest water.) Yam or Sweet Potato Cakes. (I). 1 teaspoon butter. 1 yolk of egg. 1 dessertspoon flour. J teaspoon lard or ground nut oil. A pinch of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.