Chicken Panada
From The Pocumtuc housewife, 1897
Should be drinkable yet thick.
Presented as published in 1897. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium147 mg
Potassium331 mg
Calcium47 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water1058 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 18. The excerpt below is the record exactly as published.
Chicken Panada. Boil the chicken in a quart of water. Take off the skin. Put the white meat when cold into a mar- ble mortar. Pound it to a paste with a little of the broth. Season with salt, a grate of nutmeg, and the least bit of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.