Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup brown sugar
- one half cup water
- one teaspoonful of vinegar
- five cups of brown sugar
- one cup of cream
- one half teaspoon of cream of tartar
- one pound of english walnuts
Directions
One cup brown sugar, one half cup water, one teaspoonful of vinegar, piece of butter size of a walnut. Boil twenty minutes.
PENTJCHIE.
Five cups of brown sugar, one cup of cream, one half teaspoon of cream of tartar, piece of butter size of a walnut. Flavor with vanilla. Boil to- gether until it threads. Remove from fire and add one pound of English walnuts, slightly, chopped. Beat hard until it creams and pour on buttered pans.