Penoche’
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Presented as published in 1928. 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
3442Calories
9 gProtein
860 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories3442 kcal
Protein8.8 g
Carbohydrates860 g
Fiber0 g
Sugars853 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium3781 mg
Potassium1258 mg
Calcium854 mg
Iron4.8 mg
Magnesium90 mg
Phosphorus275 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate6.6 mcg
Choline59 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 4. The excerpt below is the record exactly as published.
Penoche’ 3 cups brown sugar 3 tbsps. butter 1 cup granulated sugar 1 tsp. vanilla 1 eup chopped nuts 1% tsp. salt. 1 eup milk
Cook this with the app: pantry check, scaling, and the assistant.