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Penocha
From Lessons in cooking through preparation of meals, 1912
Serves 16
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
118Calories
1 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein0.8 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.2 mg
Sodium12 mg
Potassium95 mg
Calcium34 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A5.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.1 mcg
Choline2.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.
Penocha Boil together 2 c light brown sugar and 2/3 c milk to the soft ball stage (238° F.). Remove from the fire, add 1 T butter and when cool ^ c nuts
Cook this with the app: pantry check, scaling, and the assistant.