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Cracker Panada
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
30Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars0.1 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium13 mg
Potassium21 mg
Calcium7.2 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline0.8 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 136. The excerpt below is the record exactly as published.
CRACKER PANADA Toast to a golden brown four or five crackers, pour over them boiling water enough to soak them ; pour oil the water, sprinkle with sugar and dust with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.