Yam or Sweet Potatoes Boiled
From Practical West African cookery, 1910
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
103Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein2.1 g
Carbohydrates22 g
Fiber0 g
Sugars7.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1167 mg
Potassium632 mg
Calcium30 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 51. The excerpt below is the record exactly as published.
Boiled yam or sweet potatoes do not need to be peeled unless they are very dry or you need them to be cooked quickly. In this case, peel them and cut them in small pieces. 1. Place them in a saucepan just covering them with cold salted water, half teaspoon of salt to a pint of water. Bring them to the boil, then move the saucepan aside and let the yam or sweet potatoes boil
Cook this with the app: pantry check, scaling, and the assistant.