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Panoche

Name: Panoche
Yield: 16 servings
Ingredients: One cup of sweet milk; 3 cups of brown sugar; 1 teaspoon of butter; 2 cups of chopped nuts; 1 teaspoon of vanilla

From The Henderson cook book, 1914

Serves 16

Presented as published in 1914. 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

261Calories

4 gProtein

44 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein3.8 g

Carbohydrates44 g

Fiber2.2 g

Sugars41 g

Total Fat9.1 g

Saturated Fat0.7 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol0.7 mg

Sodium12 mg

Potassium186 mg

Calcium82 mg

Iron1 mg

Magnesium52 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4.6 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate8.3 mcg

Choline10 mg

Caffeine0 mg

Water1.5 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.

PANOCHE. One cup of sweet milk, 3 cups of brown sugar, 1 teaspoon of butter, 2 cups of chopped nuts, 1 teaspoon of vanilla

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