Penocha

Ingredients

• Two cups sugar (one white and one brown)
• half cup milk
• pinch salt
• one tablespoon butter
• one tablespoon vanilla
• one cupful chopped English walnuts

Method

1. 1

   Cook until it will form a soft ball in cold water; take from fire, add vanilla.

2. 2

   Stir until begins to cream; add walnuts.

3. 3

   Pour on buttered platter; let cool and mark in squares.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 157. The excerpt below is the record exactly as published.

Penocha. — Two cups sugar (one white and one brown), half cup milk, pinch salt and one tablespoon butter. Cook until it will form soft ball in cold water ; take from fire, add one table- COOK WITH 274 HOW WE COOK IN TENNESSEE. spoon vanilla. Stir until begins to cream; add one cupful chopped English walnuts (I use any kind of nuts). Pour on buttered platter; let cool and mark in squares. Very fine. — Mrs. Lee Agnew. Penotia Candy. — Four teacups best sugar, one cup sweet cream or milk, one-half pound English walnuts, chopped fine, one teaspoonful vanilla; cook fifteen minutes on hot fire; stir constantly after it begins to boil ; add nuts and vanilla just be- fore taking from fire ; turn quickly into buttered tins and mark into squares before it sets.— Mrs. C. A. Derryberry. Pinuchi. — Three and one-half cups of brown sugar, lump of butter size of egg, one and one-quarter cups of milk; cook till it strings. Then stir in half pound of shelled pecans, one table- spoon of vanill

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