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Frangipan Panada

Name: Frangipan Panada
Yield: 2 servings
Ingredients: four oz. of sifted flour; the yolks of four eggs; a little salt; pepper; nutmeg; three oz. of melted butter; one-half pint of boiled milk

From A guide to modern cookery, 1909

Serves 2

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

943Calories

25 gProtein

59 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories943 kcal

Protein25 g

Carbohydrates59 g

Fiber5.8 g

Sugars0.5 g

Total Fat69 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.4 g

Omega-30.2 g

Cholesterol91 mg

Sodium4860 mg

Potassium298 mg

Calcium102 mg

Iron4.8 mg

Magnesium60 mg

Phosphorus118 mg

Zinc0.9 mg

Copper0.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A295 mcg

Vitamin E6.8 mg

Vitamin K23 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.1 mg

Folate104 mcg

Choline11 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 49. The excerpt below is the record exactly as published.

FRANGIPAN PANADA Put into a stewpan four oz. of sifted flour, the yolks of four eggs, a little salt, pepper, and nutmeg. Now add by degrees three oz. of melted butter and dilute with one-half pint of boiled milk

Cook this with the app: pantry check, scaling, and the assistant.