Panocha
From The school kitchen textbook, 1915
Presented as published in 1915. 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
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 101. The excerpt below is the record exactly as published.
Panocha Put three cups of dark brown or maple sugar in a clean saucepan, or the chafing-dish, add one cup rich creamy milk, and boil till it forms a soft ball when dropped in cold water. Add one teaspoon vanilla and beat vigorously as it cools and thickens. Stir in one or two cups of broken English walnuts or pecans
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