Penoclic
From A simple course in home economics for rural schools, 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
2041Calories
21 gProtein
423 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories2041 kcal
Protein21 g
Carbohydrates423 g
Fiber4.1 g
Sugars402 g
Total Fat45 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium207 mg
Potassium1470 mg
Calcium705 mg
Iron4.9 mg
Magnesium131 mg
Phosphorus561 mg
Zinc2.4 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate4 mcg
Choline53 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 11. The excerpt below is the record exactly as published.
1 T. butter. Boil the above ingredients to the soft ball stage (1141/2° C. or 238° F.) Flavor with 1/^ t. vanilla. When cool beat until it begins to stiffen. Pour into buttered pans; mark into squares. Peanut Candy 1 C. sugar — heat in a hot oven over a flame (stirring eon- stantly) until melted. Add Yz C. chopped peanuts. Mix thoroughl,y — spread on an unbuttered pan. Mark into squares at once. Penoclic 1 C. milk. 2. C. light brown sugar. 1. T. butter. Follow directions given for Chocolate Fudge. Remove from flame. Add 14 C. nut meats. 1 t. vanilla
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Cook this with the app: pantry check, scaling, and the assistant.