Yam or Sweet Potatoes Fried
From Practical West African cookery, 1910
To be good, fried potatoes must be sliced evenly.
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 (25 nutrients)
Calories103 kcal
Protein2.1 g
Carbohydrates22 g
Sugars7.9 g
Total Fat0.5 g
Saturated Fat22 g
Monounsaturated Fat204 g
Polyunsaturated Fat83 g
Omega-324 g
Sodium0 mg
Potassium632 mg
Calcium29 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin E56 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water103 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.
Yam or Sweet Potatoes Fried. (I). Yams or sweet potatoes. l£ breakfast cups of ground nut oil. A little salt. 1. Peel and cut in pieces about two inches long
Cook this with the app: pantry check, scaling, and the assistant.