Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- one teaspoon baking powder
- one-third cup milk
- half teaspoon salt
- four teaspoons sugar
- one pint sliced sour apples
- one square baker's chocolate
- two tablespoons of 206 how we cook in tennessee
- two cups of sugar
- one cup of butter
- one tablespoon of custard batter
- three-quarters pound butter
- one pound sugar
- one tablespoon cream
- two teaspoons baking powder
- two tablespoons butter
- one pint warm water
- one egg
- one small cup flour
- one heaping teaspoon butter
- one egg well beaten
- eight eggs
- twelve eggs
- half
- seven eggs
- three-quarters cup
- six apples
- lemon juice
- salt
- nutmeg
Directions
Peel bananas; cut into slices lengthwise; let them stand an hour sprinkled with sugar and lemon juice. Dip each slice in the batter and fry brown in hot fat. Sprinkle with sugar be- fore serving.
Pineapple Fritters. — Get a can of pineapple "chunks". Cut pineapple in pieces about an inch or one and one-half inches, square ; dip in batter as made for rosettes and fry in boiling lard, using a spoon in handling. Sprinkle with pow- dered sugar. — Mrs. T. H. Temple.
French Pineapple Fritters. — Slice fresh pineapple rather thin ; pour sherry wine over and let stand an hour; make a plain batter of one egg, flour, sweet milk and pinch of salt; dip slices in batter and fry in hot lard to brown on both sides; take out and sprinkle with sugar over each while hot. — Ten- nessee Cook Book.
Apple Fritters. — Make batter as for plain fritters, and throw in very thin slices of apple ; drop in hot lard by spoonfuls, with slice of apple in each and fry light brown. Bananas may be used in the same way. — Mrs. Reese Lillard.
Apple Fritters. — One egg, one small cup flour, one teaspoon baking powder, one-third cup milk, half teaspoon salt, four teaspoons sugar, one heaping teaspoon butter, one pint sliced sour apples. Drop from a spoon and fry a light brown.
Chocolate Meringue. — Melt one square Baker's chocolate, white of one egg well beaten; add to egg two tablespoons of
HOW WE COOK IN TENNESSEE,
sugar, then pour in the melted chocolate ; beat well and spread on pie and brown in oven. A delightful addition to cream, custard or cocoanut pie.
Chess Cake. — Yellows of eight eggs, two cups of sugar, one cup of butter; flavor with nutmeg; take one tablespoon of custard batter and make up with pastry.
Chess Cakes. — Twelve eggs, three-quarters pound butter, one pound sugar; beat half the sugar with the eggs, and half with the butter and mix them ; beat till very light and bake on pastry in small tins. — Mrs. A. H. Ellington.
Chess Cakes. — Seven eggs, one pound sugar, three-quarters pound butter, one tablespoon cream ; flavor with lemon ; bake in pastry. — Mrs. J. W. Vanden.
Apple Roll. — Tavo cups flour, milk to mix to a dough (about three-quarters cup), two teaspoons baking powder, six apples, two tablespoons butter or lard, sugar, nutmeg. Mix and sift flour and baking powder, rub in the lard or butter and make to a dough with the milk. Roll thinly about twice as long as the dough is wide. Brush over with softened butter, spread with chopped apples and add sugar and nutmeg to taste. Roll up like a jelly roll. Cut in slices an inch thick and lay cut side up on a greased baking pan. Bake in a moderate oven and serve hot with a sweet sauce.
Baked Apple Roll. — Make a paste, roll out thin. Spread over it apples cut in thin slices; sprinkle sugar and bits of butter all over this. Roll it up ; place it in a baking pan ; pour in water and put sugar and butter around it, grating over all a nutmeg.
Damson Roll. — Use short biscuit dough ; roll out thin, spread with damson preserves, using some sugar and bits of butter over it. Roll up and put in the pan to bake ; add one pint warm water. Put a teacup in the center of the pan turned upside down, and this will keep the juice from boiling out. Take it out before serving.