vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free

Penuche (Brown Sugar Fudge)

Name: Penuche (Brown Sugar Fudge)
Yield: 16 servings
Ingredients: 2 tablespoons butter; 1/2 cup milk or cream; 2 cups brown sugar; 1/4 teaspoon salt; 1/2 cup coconut or chopped peanuts, pecans, walnuts

From Boston Cooking-School cook book, 1896

Serves 16

Presented as published in 1896. 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

159Calories

1 gProtein

28 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories159 kcal

Protein0.7 g

Carbohydrates28 g

Fiber0.2 g

Sugars27 g

Total Fat6.8 g

Saturated Fat1.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.9 g

Cholesterol12 mg

Sodium46 mg

Potassium61 mg

Calcium31 mg

Iron0.3 mg

Magnesium8.4 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.3 mcg

Choline0.6 mg

Caffeine0 mg

Water5.2 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 302. The excerpt below is the record exactly as published.

PENUCHE (BROWN SUGAR FUDGE) 2 tablespoons butter 34 cup milk or cream 2 cups brown sugar 34 cup coconut or chopped peanuts, 44 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.