vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Penuche
From Delicacies, 1929
Serves 16
Recipe by Mrs. L. B. Smedlcy.
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
204Calories
0 gProtein
40 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein0.3 g
Carbohydrates40 g
Fiber0 g
Sugars39 g
Total Fat6.6 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol19 mg
Sodium47 mg
Potassium52 mg
Calcium32 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus9.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 67. The excerpt below is the record exactly as published.
Penuche Melt in a saucepan : 1 cup white sugar 2 tablespoons butter, add 1 cup thin cream 2 cups brown sugar Few grains soda Stir until sugar is dissolved, bring to boiling point, and boil until candy forms a firm ball in cold water, or 240 de- grees F. Remove from fire and when cool add J4 teaspoon salt and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.