Chicken Panada
From The official handbook for the National Training School for Cookery, 1891
Ensure to keep the liquor from the chicken.
Presented as published in 1891. 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
416Calories
32 gProtein
1 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein32 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.5 g
Cholesterol143 mg
Sodium122 mg
Potassium335 mg
Calcium28 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus258 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.9 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
Water121 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 157. The excerpt below is the record exactly as published.
Chicken Panada. 421 SICK-ROOM COOKERY Lesson No. i. CHICKEN PANADA. Average cost of u Chicken Panada? INGREDIENTS. s. d. \ a chicken i 6 A tablespoonful of cream o \\ Time required, about two hours and a half. Now we will show you how to make Chicken Pa?iada. 1. We take a chicken and clean it in the same way that we do for roasting a fowl (see " Trussing a Fowl for Roasting "). 2. We cut the chicken in half, dividing it down the middle of the back with a sharp knife. 3. We take all the flesh off the bones of half the chicken, and cut it into small pieces with a sharp knife. 4. We put the pieces of chicken into a gallipot, and sprinkle over them half a saltspoonful of salt
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