Santa Barbara Panocha

Name: Santa Barbara Panocha
Ingredients: two pounds of brown sugar; a cupful of cream; one pound of shelled English walnuts or pecans

From High living, 1904

Presented as published in 1904. 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

7653Calories

51 gProtein

956 gCarbs

416 gFat

Full nutrition (33 nutrients)

Calories7653 kcal

Protein51 g

Carbohydrates956 g

Fiber26 g

Sugars880 g

Total Fat416 g

Saturated Fat77 g

Monounsaturated Fat195 g

Polyunsaturated Fat104 g

Cholesterol241 mg

Sodium302 mg

Potassium3066 mg

Calcium1145 mg

Iron17 mg

Magnesium563 mg

Phosphorus1317 mg

Zinc19 mg

Copper4.5 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K24 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)0 mg

Niacin (B3)5.4 mg

Folate9.1 mcg

Choline21 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 32. The excerpt below is the record exactly as published.

SANTA BARBARA PANOCHA — Boil two pounds of brown sugar with a cupful of cream until it forms a thread between the fingers. Remove from the fire and add one pound of shelled English walnuts or pecans

Cook this with the app: pantry check, scaling, and the assistant.