Panoche

Name: Panoche
Ingredients: 1 cup granulated sugar; 1 cup nut meats; 2 tablespoons butter; 2 cups light brown sugar; 1 half cup milk

From The Federation cook book, 1910

Recipe by Miss Ruth Prince, Pasadena.

Presented as published in 1910. 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

3790Calories

53 gProtein

666 gCarbs

133 gFat

Full nutrition (34 nutrients)

Calories3790 kcal

Protein53 g

Carbohydrates666 g

Fiber16 g

Sugars597 g

Total Fat133 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol78 mg

Sodium164 mg

Potassium2967 mg

Calcium766 mg

Iron11 mg

Magnesium312 mg

Phosphorus1327 mg

Zinc5.8 mg

Copper2.7 mg

Manganese2.7 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate4 mcg

Choline31 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 29. The excerpt below is the record exactly as published.

Panoche 1 cup granulated sugar 1 cup nut meats 2 tablespoons butter 2 cups light brown sugar 1 half cup milk

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