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Pinoche
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Presented as published in 1913. 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
300Calories
1 gProtein
57 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein0.7 g
Carbohydrates57 g
Fiber0.3 g
Sugars55 g
Total Fat8.3 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol20 mg
Sodium20 mg
Potassium116 mg
Calcium60 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine1.8 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Pinoche. 1 cup cream. 3 cups brown sugar. About 2 squares of chocolate (not more). Boil until it will form a soft ball when dropped into cold water. Beat while hot; add 1 cup walnuts and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.