Chicken Panada
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
This conveys great nourishment in small compass.
Presented as published in 1906. 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
413Calories
33 gProtein
16 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein33 g
Carbohydrates16 g
Fiber11 g
Sugars4.2 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium153 mg
Potassium491 mg
Calcium181 mg
Iron2.3 mg
Magnesium58 mg
Phosphorus262 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C132 mg
Vitamin A73 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate23 mcg
Choline110 mg
Caffeine0 mg
Water1139 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 16. The excerpt below is the record exactly as published.
iicken Panada. Boil the chicken in a quart of water. Take off the skin. Put the white meat when cold into a marble mortar. Poimd it to a paste with a little of the broth. Season with salt, a grate of nut- meg, and the least bit of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.