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Panada
From Consult me, 1902
Serves 1
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
573Calories
16 gProtein
98 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein16 g
Carbohydrates98 g
Fiber5.6 g
Sugars14 g
Total Fat6.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2263 mg
Potassium430 mg
Calcium226 mg
Iron6.2 mg
Magnesium75 mg
Phosphorus219 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate120 mcg
Choline28 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 364. The excerpt below is the record exactly as published.
PANADA, or Bread, or Bis- cuit Jelly. — Set & little water on the fire ; when it boils, take off, and add a glass of sherry, sugar, a little grated nutmeg and lemon-peel. At the same time grate some crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.