Panocha
From The Edwardsville cook book, 1906
The longer the candy is beaten or stirred, the better.
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
2446Calories
5 gProtein
425 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories2446 kcal
Protein5.2 g
Carbohydrates425 g
Fiber0 g
Sugars414 g
Total Fat98 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol282 mg
Sodium115 mg
Potassium535 mg
Calcium336 mg
Iron1.7 mg
Magnesium35 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 51. The excerpt below is the record exactly as published.
PANOCHA. Maude Irwin Springer. 1 cup granulated sugar. 1 cup milk or cream. 1 cup brown sugar. 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.