Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
545
Calories
19g
Protein
25g
Fat
64g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-third cup butter
- one-half cup sugar
- one tablespoon juice
- one tablespoon cinnamon
- one-half cup milk
- one medium sized sweet potato
- three eggs
- one crust until custard is set
Directions
1
One medium sized sweet potato, one-third cup butter, one-half cup sugar, rind of a lemon and one tablespoon juice, teaspoon vanilla and one tablespoon cinnamon, one-half cup milk, yolks of three eggs. Bake slowly in one crust until custard is set. After pie is taken from oven, let cool and cover with currant jelly. Whites are beaten very stifif with a little sugar, spread over pie and brown in oven. Mrs. W. D. Gorjx)n.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive