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Fruit Filling
From How we cook in Tennessee .., 1906
Serves 3
This never fails if the ingredients are good.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
846Calories
6 gProtein
201 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein6.3 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium74 mg
Calcium32 mg
Iron1 mg
Magnesium7.4 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 99. The excerpt below is the record exactly as published.
Fruit Filling. — Dissolve three cups sugar in one of water without stirring until it hardens when dropped in water. Beat whites three eggs
Cook this with the app: pantry check, scaling, and the assistant.