Panada
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat0.9 g
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water6.2 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 46. The excerpt below is the record exactly as published.
PANADA. Take half milk and half water, let it come to a boil, stir a large cup of Hour into a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.