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Panoche Candy
From San Rafael cook book, 1906, 1906
Serves 17
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
597Calories
8 gProtein
57 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein8.3 g
Carbohydrates57 g
Fiber2.8 g
Sugars51 g
Total Fat38 g
Saturated Fat3.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol1.7 mg
Sodium20 mg
Potassium318 mg
Calcium108 mg
Iron1.6 mg
Magnesium82 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.5 mcg
Choline3.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.
PANOCHE CANDY— Mrs. Oliver. 4 cups brown sugar, 1 cup milk, the meats of 2 pounds of walnuts broken, 1 large tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.