Panocha
From A text-book of cooking, 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
Nutrition per serving
2403Calories
28 gProtein
567 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories2403 kcal
Protein28 g
Carbohydrates567 g
Fiber0 g
Sugars396 g
Total Fat30 g
Saturated Fat3.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol78 mg
Sodium194 mg
Potassium3791 mg
Calcium533 mg
Iron6.7 mg
Magnesium171 mg
Phosphorus755 mg
Zinc2.2 mg
Copper1.4 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C66 mg
Vitamin A164 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)27 mg
Folate244 mcg
Choline31 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 128. The excerpt below is the record exactly as published.
PANOCHA 2 cupfuls light brown sugar | teaspoonful cream of tartar \ cupful milk 2 tablespoonfuls butter J pound nuts
Cook this with the app: pantry check, scaling, and the assistant.