Yam or Sweet Potato Salad
From Practical West African cookery, 1910
This salad is improved by adding sliced tomato or cooked beetroot and chopped onion.
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
798Calories
16 gProtein
174 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein16 g
Carbohydrates174 g
Fiber0.6 g
Sugars61 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2334 mg
Potassium4891 mg
Calcium235 mg
Iron4.2 mg
Magnesium195 mg
Phosphorus371 mg
Zinc3.4 mg
Copper1.9 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C148 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)4.3 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water805 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 60. The excerpt below is the record exactly as published.
Yam or Sweet Potato Salad. (I). Boil or steam the yam or sweet potatoes, peel and slice them before they are quite cold. Pour on a dessertspoon vinegar at once, if possible a good hour before serving. Season at the table with the dressing with oil and vinegar already given, but allow a whole teaspoon salt and pepper and two dessertspoons oil to one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.