Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- 1 wineglass of rosewater
- 1 wineglass of wine
- a cup of cream together
- 4 good sized raw sweet potatoes
- one half
- 2 large spoonfuls of brown sugar
Directions
This receipt is from an old book compiled by Mrs. Goodfellow, who was famous in Philadelphia in the last century. Her receipts have long been out of print.
“ELIZABETH PYEWELL.”
_Contributed by Mrs. John H. Easby, Philadelphia, Pa._
Grate 3 or 4 good sized raw sweet potatoes. Lay some slices of good butter in a dish, on this sprinkle some of the grated potatoes, about one half. Grate in the potatoes ½ a nutmeg and a very little cinnamon, and scatter over 2 large spoonfuls of brown sugar, then the rest of the potatoes, more butter and sugar and mix 1 wineglass of rosewater and a cup of cream together and 1 wineglass of wine and brandy mixed. Stir all these ingredients well together. Bake very slowly 2 hours, and serve hot as a dessert.