Penoche
From New Delineator recipes., 1929
Hickory nuts or English walnuts are especially nice.
Presented as published in 1929. 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
2668Calories
9 gProtein
659 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2668 kcal
Protein8.8 g
Carbohydrates659 g
Fiber0 g
Sugars653 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium279 mg
Potassium1253 mg
Calcium850 mg
Iron4.7 mg
Magnesium89 mg
Phosphorus275 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.4 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 New Delineator recipes. (1929) by Delineator Home Institute, page 66. The excerpt below is the record exactly as published.
PENOCHE 3 cups bro\\Ti sugar i teaspoon vanilla I cup milk I cup nut-meats 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.