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Panada
From Cassell's dictionary of cookery, 1892
Serves 1
Made in five minutes.
Presented as published in 1892. 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
795Calories
18 gProtein
111 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein18 g
Carbohydrates111 g
Fiber21 g
Sugars12 g
Total Fat15 g
Saturated Fat7.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium801 mg
Potassium459 mg
Calcium378 mg
Iron6.8 mg
Magnesium107 mg
Phosphorus243 mg
Zinc2.4 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A4.3 mcg
Vitamin E0.3 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate148 mcg
Choline26 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.
Panada (made in five minutes). — Set a little water on the fire with a glassful of white wine, some sugar, and a scrape of nutmeg and lemon- peel ; meanwhile gi'ate some crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.