Panada
From Cooks in clover, 1889
Presented as published in 1889. 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
700Calories
15 gProtein
151 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories700 kcal
Protein15 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Sodium2148 mg
Potassium256 mg
Calcium606 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Water768 g
As published
This recipe was extracted from Cooks in clover (1889), page 57. The excerpt below is the record exactly as published.
Panada. — Soda or Boston crackers, as many as needed ; — Boston crackers must be split. Cover the bottom of the dish, sprinkle with salt and sugar, doing the same to each layer. Cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.