Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
326
Calories
9g
Protein
22g
Fat
25g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
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
- 1 pound english walnuts
- 1 tablespoon of tanilla
- 1 tablespoon of butter
- two even cups of brown sugar
- half eup of milk
Directions
1
40 THE USEFUL COOK BOOK
2
SPANISH PIFOCHE. Two even cups of brown sugar ; half eup of milk ; 1 pound English walnuts; 1 tablespoon of Tanilla; 1 tablespoon of butter. Stir every second until granulated (-about 30 minutes). Gather in water. After taking from stove 'add nuts and beat vigorously. Pour in buttered pans, mark in squares before cool. Edith M. Thuelow.
By Ithaca (N.Y.) First Baptist Church. Ladies Union ·
Recipe sourced from
internet_archive