vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pinuchi
From How we cook in Tennessee .., 1906
Serves 16
— Patty Crook.
Presented as published in 1906. 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
303Calories
2 gProtein
50 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein2.1 g
Carbohydrates50 g
Fiber0.8 g
Sugars48 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol19 mg
Sodium21 mg
Potassium146 mg
Calcium72 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus58 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Choline4.5 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 157. The excerpt below is the record exactly as published.
Pinuchi. — Three and one-half cups of brown sugar, lump of butter size of egg, one and one-quarter cups of milk; cook till it strings. Then stir in half pound of shelled pecans, one table- spoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.