vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Penocha
From Kirmess cook book, 1907
Serves 10
Presented as published in 1907. 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
349Calories
1 gProtein
87 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein0.9 g
Carbohydrates87 g
Fiber0 g
Sugars87 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4 mg
Sodium34 mg
Potassium154 mg
Calcium103 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline6.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
PENOCHIE. Mrs. W. B. Power, California. Six cups brown sugar, one cup thick cream, one and one-half cups pecan nuts, small pinch of salt, two tablespoons butter. Mix sugar, butter and cream well together before putting on stove, stir enough to keep from burning. Cook until brittle in water, then add pinch salt and nuts and stir over fire until mixture tarns to sugar on side of saucepan. Pour out on well battered pans and cool. CANDIES AND SALTED NUTS. 467 PENOCHIE. Mrs. Oeorge M. Culver. Four cups of brown sugar, one cup of milk, one tea- spoonful butter
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