vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pinoche
From Mary Jane's cook book, 1916
Serves 8
Poll, Worcester.
Presented as published in 1916. 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
483Calories
7 gProtein
84 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein7.1 g
Carbohydrates84 g
Fiber2.1 g
Sugars75 g
Total Fat15 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5 mg
Sodium33 mg
Potassium427 mg
Calcium135 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus182 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline7.2 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
PINOCHE. Light brown sugar, 3 cups. Butter, 1 teaspoon. Milk, 1 cup. Vanilla extract, 1 teaspoon. Nut meats, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.