Pinoche

Ingredients

• 4 cups brown sugar
• 1 cup condensed cream
• 2 cups English walnuts, slightly chopped

Method

1. 1

   Boil sugar and cream until the mixture forms a soft ball in water.

2. 2

   Remove from fire and let stand in a pan of cold water for a few minutes.

3. 3

   Then stir in the walnuts and beat until thick and creamy.

4. 4

   Pour out on a buttered platter to harden.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 99. The excerpt below is the record exactly as published.

Pinoche Loaf 2 cups brown sugar 1 cup milk 1 cup white sugar butter size of walnut Boil until a soft ball in cold water. Pour onto a buttered platter and let stand until lukewarm. Then beat with a heavy spoon, adding a few drops of vanilla. When it begins to harden pour onto a board quickly and knead into a loaf. Nuts may be added at this time. Peppermint Drops 2 cups sugar Y2 cup water 10 drops oil of peppermint Put sugar and water on stove together over a steady fire. Boil for five minutes. Remove from the stove, add the oil of peppermint, beat until a httle cloudy and drop with a teaspoon on buttered paper. Jean Margaret Smith (Psi). Pinoche Loaf 2 cups brown sugar 13^ cups milk 2 cups white sugar small piece butter Boil until it forms soft ball in water. Let stand until cool, beat until it is stiff enough to handle, then pom- in onto bread board and knead, then form into a loaf. Add nuts while stirring if you wish. Grace C. Nelson (Lambda Nu). 240 DELTA GAMMA COOK BOOK Pinoche 4 cups brown sugar 1 cup condensed cream 2 cups English walnuts, slightly chopped

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