Chicken Panada
From Plain cookery recipes, 1908
Presented as published in 1908. 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
186Calories
26 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein26 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat8.2 g
Saturated Fat3.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium54 mg
Potassium393 mg
Calcium15 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus250 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate10 mcg
Choline93 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 61. The excerpt below is the record exactly as published.
Chicken Panada. Quarter a pound breast of chicken. One teaspoonful cold water. One or two tablespoonfuls of cream. Salt
Cook this with the app: pantry check, scaling, and the assistant.