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French Panada
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
90Calories
7 gProtein
2 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein7.3 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.7 g
Total Fat7.6 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol195 mg
Sodium83 mg
Potassium115 mg
Calcium66 mg
Iron0.9 mg
Magnesium9.7 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 149. The excerpt below is the record exactly as published.
FRENCH PANADA 1 stale tea biscuit Vz teaspoon butter Boiling water Yolk of 1 egg Salt 2 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.