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Panada
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
205Calories
4 gProtein
42 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein4.2 g
Carbohydrates42 g
Fiber2.7 g
Sugars0.3 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium2883 mg
Potassium86 mg
Calcium160 mg
Iron16 mg
Magnesium16 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate69 mcg
Choline7 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 252. The excerpt below is the record exactly as published.
PANADA. Sprinkle a tea-spoonful of salt between two large Bos- ton, soda or graham crackers or hard pilot biscuit. Place the crackers in a bowl, and pour on just enough boiling water
Cook this with the app: pantry check, scaling, and the assistant.