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Chicken Panada
From Kentucky receipt book, 1903
Serves 1
Serve for ill or delicate persons.
Presented as published in 1903. 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
746Calories
52 gProtein
43 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein52 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.9 g
Cholesterol177 mg
Sodium605 mg
Potassium565 mg
Calcium136 mg
Iron5 mg
Magnesium73 mg
Phosphorus447 mg
Zinc4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K7.5 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate78 mcg
Choline150 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 47. The excerpt below is the record exactly as published.
hicken Panada. One ooflfee cup of roasted or boiled chicken, pounded to a paste, % cup of stale bread crumbs and enough hot stock from chicken to make a thick gruel, add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.