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Maple Pinocha
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
377Calories
3 gProtein
42 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein3.1 g
Carbohydrates42 g
Fiber0.9 g
Sugars36 g
Total Fat22 g
Saturated Fat7.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol34 mg
Sodium24 mg
Potassium247 mg
Calcium121 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus86 mg
Zinc1.6 mg
Copper0.1 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.3 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.
Maple Pinocha. Grate 1 pound of maple sugar, add 1 cup of milk and cream mix- ed. Place on range, and stir until sugar is dissolved, then boil until syrup forms a soft ball, when dropped in cold water. Remove from fire, stir until it begins to thicken, then hastily add 1 teacup of pe- cans
Cook this with the app: pantry check, scaling, and the assistant.