PiNOCHE
From Domestic science (1914 text-book), 1914
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
3449Calories
57 gProtein
518 gCarbs
158 gFat
Full nutrition (34 nutrients)
Calories3449 kcal
Protein57 g
Carbohydrates518 g
Fiber16 g
Sugars448 g
Total Fat158 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol155 mg
Sodium228 mg
Potassium3313 mg
Calcium958 mg
Iron11 mg
Magnesium339 mg
Phosphorus1461 mg
Zinc6.4 mg
Copper2.7 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate4.4 mcg
Choline53 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 31. The excerpt below is the record exactly as published.
PiNOCHE 2 c brown sugar 4 tb butter i c milk 1 c nut meats 15 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.