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Chicken Panada
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
272Calories
17 gProtein
14 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein17 g
Carbohydrates14 g
Fiber7.9 g
Sugars2.5 g
Total Fat18 g
Saturated Fat6.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.8 g
Cholesterol64 mg
Sodium79 mg
Potassium289 mg
Calcium114 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus158 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C66 mg
Vitamin A37 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate21 mcg
Choline56 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 147. The excerpt below is the record exactly as published.
Chicken Panada—Ingredients—A chicken, qt. of water, a little salt, a grate of nutmeg, and the least piece of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.