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Panada
From The household (of the Detroit free press), 1886
Serves 1
Grated bread or rolled crackers may be used.
Presented as published in 1886. 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
252Calories
6 gProtein
52 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories252 kcal
Protein6.4 g
Carbohydrates52 g
Fiber3.3 g
Sugars1.8 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Sodium672 mg
Potassium97 mg
Calcium211 mg
Iron17 mg
Magnesium22 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate64 mcg
Choline6.2 mg
Water202 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 247. The excerpt below is the record exactly as published.
Panada — Grated bread or rolled crackers may be used. To one ounce of bread add one-half pint of boiling water ; let it boil a few minutes, then sweeten with loaf sugar and flavor with wine
Cook this with the app: pantry check, scaling, and the assistant.