Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Sardine | 100g canned drained | 208 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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
- half pound of brown sugar
- half cup of water 78 how we cook in tennessee
- one cupful of boiled ham
- two tablespoons grated cheese
- twelve tablespoons cream
- a pound of maple sugar
- a teaspoon of cream of tartar
- 77 cream
- three long thin slices of bread
- 78 how we cook in tennessee
- three sardines
- three small pickles fine
- three small cucumber pickles very fine
- salt
- pepper
- lemon juice
- mustard
- vinegar
- cayenne
Directions
cream. Stir all the ingredients together well. Use between thin buttered slices of white or graham bread. Halves of the roasted kernels may be used on top as a garnish.
A Good Sandwich. — Get the French rolls that are so delic- iously crusty; cut out from the top a circular piece of crust, then scoop all the soft part, and fill with either creamed chick- en, lobster, sardine salad, or any of those appetizing concoc- tions. It is very necessary that the mixture be well seasoned and moist with cream sauce of mayonnaise.
Nut and Chicken Sandwich. — Chop the white meat of a chicken and pound it to a paste in a mortar. Season with salt, pepper, oil and lemon juice. Spread thin bits of bread with butter, and press into the butter either English walnuts or almonds, sliced very thin. Spread the corresponding bits of bread with the chicken and press the pieces together.
Nut Sandwiches. — Thin slices of bread cut circular and but- tered. The filling should be made of chopped, roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily.
Nut-Ginger Sandwiches. — Take three long thin slices of bread, buttered. Between the first and second place a layer of chopped, preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped English wal- nuts.
Fruit and Nut Sandwiches. — Mash to a paste an equal quan- tity of figs, dates or raisins and nut meats. Moisten with enough whipped cream to hold together; spread on thin, but- tered bread. If boiling water is poured over dates, figs or raisins they will mash easily.
Maple Sandwiches. — Take an equal number of thin slices of white bread stamped out circular. Butter and fill with maple- cream and place together in pairs, one of each kind of bread.
Maple cream is prepared is follows: Take half a pound of maple sugar, half pound of brown sugar, half cup of water
78 HOW WE COOK IN TENNESSEE.
and half a teaspoon of cream of tartar. Boil these together nntil they form a soft ball when dipped into cold water. Pour out into a shallow platter and when nearly cold beat with a fork until thick and creamy.
Nasturtium Sandwiches. — Wash the leaves; spread with a layer of mayonnaise and sprinkle thickly with finely ground English walnut meat. Spread between thin slices of white bread. Watercress may be substituted.
Tartare Sandwiches. — Chop three sardines, cup of boiled ham, three small pickles fine, with a teaspoon each of mustard, catsup, vinegar; season with salt and cayenne. Spread on bread cut diagonally across.
Tartare Sandwiches. — Chop three sardines, one cupful of boiled ham and three small cucumber pickles very fine and mix them with a teaspoon each of mustard, catsup, vinegar and a seasoning of salt and cayenne. Spread upon buttered bread, cut diagonally across.
Divided Crackers. — Two tablespoons grated cheese, twelve tablespoons cream, small piece of butter, salt and cayenne pep- per each a pinch ; melt together ; spread on toasted crackers. — Mrs. John H. Gary.
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