vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Penora
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
621Calories
8 gProtein
165 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein8 g
Carbohydrates165 g
Fiber20 g
Sugars123 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium13 mg
Potassium1498 mg
Calcium233 mg
Iron2.5 mg
Magnesium94 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C361 mg
Vitamin A46 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate165 mcg
Choline57 mg
Caffeine0 mg
Water827 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 187. The excerpt below is the record exactly as published.
Penora. One dozen oranges, 1% dozen lemons, 1 pound of Malaga grapes, % dozen bananas, 1 quart of water, 1 pint of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.