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Panocha
From How we cook in Tennessee .., 1906
Serves 8
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
287Calories
1 gProtein
57 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein0.7 g
Carbohydrates57 g
Fiber0.3 g
Sugars55 g
Total Fat7.5 g
Saturated Fat3.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Cholesterol15 mg
Sodium19 mg
Potassium102 mg
Calcium58 mg
Iron0.5 mg
Magnesium9.8 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline2.6 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 158. The excerpt below is the record exactly as published.
Panocha. — Have ready shelled a quantity of pecan nuts. Put one pound of dark brown sugar and half a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.