Penocha

Ingredients

• Two cups of brown sugar
• one cup of milk
• butter size of one-half egg

Method

1. 1

   Boil on medium hot fire until it hardens when dropped in cold water.

2. 2

   Then remove from fire and stir some minutes.

3. 3

   Beat in chopped hickory or other nuts, and pour into buttered tins.

As published

This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.

Two cups of brown sugar, one-half cup of milk, one tablespoonful of butter. Boil five minutes, flavor with vanilla and beat three minutes, pour in buttered pan. CHOCOLATE FUDGE. Miss Qladys Linn. Two pounds confectioner's sugar, one large tablespoon butter, one-quarter cake Baker's chocolate, one-half cup cream. Boil for five minutes, then take from stove and stir until thickens, then pour into buttered pans. WALNUT PUDGE. From Our Cook Book. Two cups of sugar, one cup of milk, one-half cup of cocoa, Jbutter one-half size of an egg. Boil until it 466 KIRMESS COOK BOOK. stringBy without stining. Then add one tea^MXHifol Burnett's vanilla. Beat untU it is almost hard ; have ready a greased tin ; coyer the bottom thick with walnut meatSy and pour mii:ture over this. Mark off in squares. WALNUT CANOT. Mi88 Munsell. Rye, N. Y. Three cups sugar (light brown) , one-half cap milk, piece of butter size of a small egg. Boil ten minutes, then beat until it begins to harden, and add one cap of chopped walnuts. Pour on buttered tins and cat in squares. RECIPE FOR PENOCHIE. Mi88 Oertrude Lyman. Two cups of brown sugar, one cup of milk, batter size of one-half egg. Boil (usually about twenty min- utes) on medium hot fire until it hardens when dropped in cold water. Then remove from fire and stir some minutes. Beat in chopped hickory or other nuts, and pour into buttered tins. MEXICAN 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

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