How We Cook in Tennessee

Name: How We Cook in Tennessee
Ingredients: one cup brown sugar to each quart; two sticks of cinnamon in the custard; one quart of milk in double boiler; half cup sugar in saucepan; half cup boiling water over; half cup sugar; one tablespoon flour; half pint cold water; one pint cold water; two pints boiling water; half cups sugar; one quart boiling water; half pint wine; three eggs; one box gelatine in half pint cold water; one box knox's gelatine in one pint cold water; three lemons; one box knox's gelatine in half pint cold water; two lemons

From an old cookbook · modernised transcription

By Jackson (Tenn.). First Baptist Church. The Silver Thimble Society · From a historical cookbook (Internet Archive) · 19 ingredients

Jump to recipe ↓

Why it works: Cinnamon and lemon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

How We Cook in Tennessee

Ingredients

Directions

citron - set on ice and serve with whipped cream. — Mrs. Reese Lillard.
Caramel Custard (frozen). — Make a rich custard, allowing one cup brown sugar to each quart. Stew the sugar till it burns a little. Then mix it with the custard while hot. Boil two sticks of cinnamon in the custard.
Caramel Custard. — One quart of milk in double boiler ; brown half cup sugar in saucepan, then pour half cup boiling water over it, after it browns. Let it boil up nicely and brown. Beat yolks three eggs; add half cup sugar, one tablespoon flour, and beaten whites. Pour caramel syrup into this, and when milk is scalding hot, gradually add this to milk, stirring until it thickens. Do not flavor; when perfectly cold serve in custard glasses with whipped cream on top. — Mrs. Reese Lil- lard.
Pineapple Jelly. — Soak one box gelatine in half pint cold water, set on top of stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with the gelatine when you first make it, the acid in it will digest the gelatine so it will not harden.
Lemon Jelly. — Soak one box Knox's gelatine in one pint cold water, two minutes; add two pints boiling water, one and one- half cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds.
Wine Jelly. — Soak one box Knox's gelatine in half pint cold water, two minutes ; add one quart boiling water, one and one- half cups sugar, and stir until dissolved ; add half pint wine and juice of two lemons; strain and pour into mold.
Fancy Jelly. — Make lemon or wine jelly ; after dissolving the white gelatine take from it as much as you wish to color and dissolve the pink color with this in proportion to the color wanted ; pour this in mold first and let harden, then balance of

Nutrition, whole recipe (rough)

774Calories

28 gProtein

15 gFat

127 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Cinnamon	1 tsp ground (2.6g)	6
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.

Cinnamon + lemontop 7% of all pairs

Smell alikestrong

Cooked together7,950 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Cinnamon + flourtop 9% of all pairs

Smell alikemoderate

Cooked together17,341 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cinnamon + milktop 10% of all pairs

Smell alikemoderate

Cooked together12,655 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Sugar + cinnamontop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).
Wine + lemontop 13% of all pairs

Smell alikelow

Cooked together6,157 recipes

Shared aroma: decanal (soap, orange peel).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cinnamon, milk, flour, wine, egg):

Vanillafits better
Raisinfits better
Figfits better
Lemonthe original

Fit is the average pairing score against sugar, cinnamon, milk, flour, wine, egg. Candidates are from the same food group and used in at least 100 recipes.