Panochee

Name: Panochee
Ingredients: Use the same rule as for fudge substituting brown or maple sugar for one-half the white sugar.; add Vz c. or more of chopped nuts before turning into pan.

From Cookery 1 experiments and recipes, 1912

Presented as published in 1912. 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

1962Calories

15 gProtein

416 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1962 kcal

Protein15 g

Carbohydrates416 g

Fiber8.9 g

Sugars405 g

Total Fat37 g

Saturated Fat2.7 g

Monounsaturated Fat23 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol0 mg

Sodium4.7 mg

Potassium532 mg

Calcium196 mg

Iron2.9 mg

Magnesium194 mg

Phosphorus344 mg

Zinc2.3 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E18 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.6 mg

Folate31 mcg

Choline37 mg

Caffeine0 mg

Water3.2 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 5. The excerpt below is the record exactly as published.

Panochee Use the same rule as for fudge substituting brown or maple sugar for one-half the white sugar. Omit the chocolate and add Vz c. or more of chopped nuts before turning into pan.

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