How We Cook in Tennessee

Name: How We Cook in Tennessee
Ingredients: three cups flour; two cups raisins; one cup molasses; one cup sweet milk; one cup suet chopped fine; two teaspoons cream tartar; half teaspoon cloves; two teaspoons cinnamon; half cup melted but- ter; two teaspoons powdered mace; one pint grated potatoes; one pint grated potato; two-thirds cup butter; three tablespoons flour; one cup of sugar; three-quarters cup of milk; one pint of boiling water; three-quarters cup of sugar; one-quarter cup of water; one pint of milk; one teaspoon each of salt; one tea- spoon soda; one medium size potato; two large cups sugar; three eggs well beaten; four cups fresh milk; three eggs; one nutmeg; half teacups sugar; one rounded tablespoon- ful of lard

From an old cookbook · modernised transcription

By Jackson (Tenn.). First Baptist Church. The Silver Thimble Society · From a historical cookbook (Internet Archive) · 39 ingredients

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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

How We Cook in Tennessee

Ingredients

Directions

and dates, baking powder in flour and mix in eggs, etc. Bake in jelly pans. Put paper in bottom of pan and a rack under pan to prevent burning. Bake half hour; break in pieces and serve with cold cream.
Fruit Pudding. — Three cups flour, two cups raisins, currants, or any kind of fruit, one cup molasses, one cup sweet milk, one cup suet chopped fine, two teaspoons cream tartar, one tea- spoon soda, half teaspoon cloves, two teaspoons cinnamon; bake as you would a cake and steam when used. It will keep as a fruit cake. Serve with rich sauce.
Sweet Potato Pudding. — Peel and grate one medium size potato ; add to this two large cups sugar, half cup melted but- ter, three eggs well beaten, two teaspoons powdered mace and four cups fresh milk. Bake in moderate oven.
Grated Sweet Potato Pudding. — One pint grated potatoes, three eggs, one nutmeg, large teacup sweet milk, large teacup sugar. — Dr. Hamilton.
Sweet Potato Pudding. — One pint grated potato, one and one- half teacups sugar, two-thirds cup butter, three eggs, one cup sweet milk, three tablespoons flour and two teaspoons gin- ger.— Mrs. E. A. Treadwell.
Apple Pudding. — One cup of sugar, one rounded tablespoon- ful of lard, one egg, three-quarters cup of milk, two teacups of flour with two scant teaspoonfuls of baking powder; flavor with cinnamon and pour over four apples which have been sliced in baking dish. Bake one hour in moderate oven and serve with the following sauce : One pint of boiling water, three-quarters cup of sugar, butter size of egg, one tablespoon- ful of corn starch, flavor with cinnamon. — Mrs. H. C. Irby.
Apple Pudding.— Take six apples, peel and core; fill the centers with sugar; add one-quarter cup of water, cover and bake until nearly done. Then pour over them a batter made with four well beaten eggs, one pint of milk, a scant pint of sifted flour, with one teaspoon each of salt and baking powder. Bake about twenty minutes.

Nutrition, whole recipe (rough)

1400Calories

34 gProtein

46 gFat

218 gCarbs

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Mace	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jackson (Tenn.). First Baptist Church. The Silver Thimble Society. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Clove + cinnamontop 1% of all pairs

Smell alikestrong

Cooked together14,189 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Raisin + cinnamontop 1% of all pairs

Smell alikemoderate

Cooked together5,390 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Clove + macetop 6% of all pairs

Smell alikelow

Cooked together8,400 recipes

Shared aroma: methyleugenol (clove, spice).
Flour + cinnamontop 9% of all pairs

Smell alikemoderate

Cooked together17,341 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the mace

How well each one fits the dish's main ingredients (flour, raisin, molasses, milk, cream, clove, cinnamon):

Nutmegfits better
Cardamomfits better
Allspicefits better
Macethe original

Fit is the average pairing score against flour, raisin, molasses, milk, cream, clove, cinnamon. Candidates are from the same food group and used in at least 100 recipes.