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Chicken or Veal Panada
From Cookery for every household, 1914
Serves 1
If too rich, use more water and omit cream.
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
322Calories
51 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein51 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol181 mg
Sodium105 mg
Potassium772 mg
Calcium20 mg
Iron0.8 mg
Magnesium64 mg
Phosphorus491 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B61.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)22 mg
Folate20 mcg
Choline186 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 860. The excerpt below is the record exactly as published.
Chicken or Veal Panada J lb. breast of chicken, 1 or 2 table-sps. cream. or | lb. fillet of veal. A pinch of salt. 1 tea-sp. cold water
Cook this with the app: pantry check, scaling, and the assistant.