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Mexican Penocha

Name: Mexican Penocha
Yield: 16 servings
Ingredients: Six cups brown sugar; one cup thick cream; one and one-half cups pecan nuts; small pinch of salt; two tablespoons butter

From Kirmess cook book, 1907

Serves 16

Presented as published in 1907. 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

440Calories

1 gProtein

83 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories440 kcal

Protein1.4 g

Carbohydrates83 g

Fiber1.1 g

Sugars80 g

Total Fat15 g

Saturated Fat3.7 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.4 g

Cholesterol19 mg

Sodium26 mg

Potassium170 mg

Calcium85 mg

Iron0.9 mg

Magnesium22 mg

Phosphorus43 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.3 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.3 mcg

Choline6.4 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.

MEXICAN PENOCHIE. Mrs. W. B. Power, California. Six cups brown sugar, one cup thick cream, one and one-half cups pecan nuts, small pinch of salt, two tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.