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Chicken Panada
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
603Calories
40 gProtein
43 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein40 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat29 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.7 g
Cholesterol128 mg
Sodium10258 mg
Potassium441 mg
Calcium135 mg
Iron4.5 mg
Magnesium60 mg
Phosphorus349 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate74 mcg
Choline110 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 164. The excerpt below is the record exactly as published.
Chicken Panada. Take breast of chicken pounded smooth in moidar or bowl. Add teacupful bread crumbs soaked in warm ixiilk or in chicken broth. Mix well, add a little salt, and, if allowed, a pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.