Panoche

Name: Panoche
Ingredients: One and one-half cups brown sugar; one half cup white sugar; one tablespoon butter; two tablespoons milk; one cup of shelled peanuts

From Choice recipes, 1900

Presented as published in 1900. 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

2531Calories

41 gProtein

450 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories2531 kcal

Protein41 g

Carbohydrates450 g

Fiber13 g

Sugars429 g

Total Fat88 g

Saturated Fat10 g

Monounsaturated Fat38 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol35 mg

Sodium134 mg

Potassium1573 mg

Calcium456 mg

Iron9.4 mg

Magnesium292 mg

Phosphorus625 mg

Zinc5.3 mg

Copper1.9 mg

Manganese3.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A9.7 mcg

Vitamin E13 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)19 mg

Folate372 mcg

Choline94 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from Choice recipes (1900), page 22. The excerpt below is the record exactly as published.

PANOCHE— Miss Annie Lattghlin One and one-half cups brown sugar, one half cup white sugar, one tablespoon butter, two tablespoons milk; place these ingredients in a granite pan, set over a good fire, and stir constantly for about four minutes after it begins to boil. Test by dropping a bit in cold water; if it gets tough, but not brittle, it is done; stir in one cup of shelled peanuts

Cook this with the app: pantry check, scaling, and the assistant.