Pinoche
From Domestic science, principles and application, 1914
(Basis for 2 girls, 1/4 rule.)
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
2636Calories
16 gProtein
453 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories2636 kcal
Protein16 g
Carbohydrates453 g
Fiber6.8 g
Sugars433 g
Total Fat134 g
Saturated Fat9.9 g
Monounsaturated Fat47 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol141 mg
Sodium175 mg
Potassium1206 mg
Calcium588 mg
Iron5.9 mg
Magnesium177 mg
Phosphorus450 mg
Zinc5.3 mg
Copper1.3 mg
Manganese3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K4.9 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate4.4 mcg
Choline32 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 102. The excerpt below is the record exactly as published.
Pinoche 2 c. brown sugar 1 c. pecans }/2 c. milk 14 tsp. vanilla 4 tbsp. butter Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.