vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Panocha
From The Times cook book, no. 2, 1905
Serves 4
A sweet treat with nuts.
Presented as published in 1905. 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
436Calories
1 gProtein
109 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein1.1 g
Carbohydrates109 g
Fiber0 g
Sugars108 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium43 mg
Potassium193 mg
Calcium129 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline8 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 174. The excerpt below is the record exactly as published.
PANOCHA. FUDGES. Two cups granulated sugar, 2 squares Baker's chocolate, 1 tablespoonful but- ter; cook until it hardens in water, then take off and stir until it grains. PANOCHA. Two cups brown sugar, y2 cup milk, butter size of an egg
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