Peanut Penoche

Name: Peanut Penoche
Ingredients: Four cups of brown sugar; one-half cup of milk; one heaping teaspoon of butter; one heaping tablespoon of peanut butter

From Trinity cook book, 1925

Presented as published in 1925. 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

3518Calories

9 gProtein

873 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories3518 kcal

Protein8.9 g

Carbohydrates873 g

Fiber1 g

Sugars860 g

Total Fat15 g

Saturated Fat3.6 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol25 mg

Sodium328 mg

Potassium1459 mg

Calcium889 mg

Iron6.5 mg

Magnesium125 mg

Phosphorus222 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate24 mcg

Choline42 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 53. The excerpt below is the record exactly as published.

PEANUT PENOCHE (Original) Four cups of brown sugar, one-half cup of milk, one heaping teaspoon of butter and one heaping tablespoon of peanut butter

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