Penoche
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3456Calories
51 gProtein
487 gCarbs
161 gFat
Full nutrition (33 nutrients)
Calories3456 kcal
Protein51 g
Carbohydrates487 g
Fiber16 g
Sugars415 g
Total Fat161 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0 g
Cholesterol157 mg
Sodium1257 mg
Potassium2665 mg
Calcium539 mg
Iron9.9 mg
Magnesium289 mg
Phosphorus1264 mg
Zinc5.5 mg
Copper2.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 115. The excerpt below is the record exactly as published.
Penoche Ingredients : i c. brown sugar i c. granulated sugar \ c. milk or cream & tsp. salt Method : Proceed as for chocolate fudge. i tbsp. butter i c. nut meats i tsp. vanilla Ingredients : 1 Ib. maple sugar 2 tbsp. butter Maple Fudge tsp. salt i c. milk TV tsp. soda SUGAR AND CANDY 291 Method : Melt butter and sugar, add soda and bring to boiling point. Add milk slowly, stirring constantly ; add salt. Proceed as for chocolate fudge. Ingredients: 3 c. sugar i c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar i c. cream Walnut Cream Fudge i tsp. vanilla
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