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Chicken Panada
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
418Calories
30 gProtein
15 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein30 g
Carbohydrates15 g
Fiber0 g
Sugars12 g
Total Fat31 g
Saturated Fat9.6 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol134 mg
Sodium180 mg
Potassium592 mg
Calcium317 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus422 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C1.9 mg
Vitamin A126 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.3 mg
Folate7.1 mcg
Choline114 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 151. The excerpt below is the record exactly as published.
CHICKEN PANADA 1 cup cold chicken 1 pint milk 1 cup water 1 tablespoon butter 1 tablespoon cornstarch Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.