Penuche
From For the comfort of the family, 1914
Nut meats can be used alone; lightly sprinkle with salt for flavor.
Presented as published in 1914. 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
3250Calories
5 gProtein
641 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories3250 kcal
Protein5.3 g
Carbohydrates641 g
Fiber0 g
Sugars628 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol273 mg
Sodium175 mg
Potassium819 mg
Calcium512 mg
Iron3.2 mg
Magnesium54 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 24. The excerpt below is the record exactly as published.
Penuche is hailed with acclaim when it ap- pears. If you wish to try it, melt one table- spoon of butter in saucepan, add two cups of brown sugar and one of white, and one cup of CONFECTIONS— CONCLUSION 116 thin cream. Boil until mixture will form a soft ball when tested in cold water. Remove from range, beat until creamy, then add one cup of finely chopped walnut meats and figs in equal quantity. Turn into pan and cool. One cupful of nut meats alone may be used; the flavor of the candy is improved by sprinkling these lightly with salt. A delicious cocoanut candy is made by melt- ing one tablespoon of butter
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