pescatariandairy-freenut-freeegg-freesoy-freefish-free
Panada
From The Cook County cook book, 1912
Serves 1
Suitable for young children and invalids.
Presented as published in 1912. 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
44Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein1 g
Carbohydrates8.5 g
Fiber0.4 g
Sugars0.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2402 mg
Potassium51 mg
Calcium25 mg
Iron2 mg
Magnesium3.1 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline1.8 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 5. The excerpt below is the record exactly as published.
PANADA. — Sprinkle salt between soda or graham crackers, or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers in a bowl and pour on just enough boiling water
Cook this with the app: pantry check, scaling, and the assistant.