Panada

Name: Panada
Ingredients: Six Boston crackers; two tablespoonfuls of white sugar; a good pinch of salt; a little nutmeg; enough boiling water to cover them well

From The universal cookery book, 1887

Should be soft as jelly but not broken.

Presented as published in 1887. 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

189Calories

1 gProtein

36 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories189 kcal

Protein1.2 g

Carbohydrates36 g

Fiber0.4 g

Sugars27 g

Total Fat4.8 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.4 g

Omega-30.3 g

Cholesterol0 mg

Sodium131 mg

Potassium22 mg

Calcium22 mg

Iron0.7 mg

Magnesium3.3 mg

Phosphorus45 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K12 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate17 mcg

Choline1.7 mg

Caffeine0 mg

Water0.6 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.

Panada. “Six Boston crackers split, two tablespoonfuls of white sugar, a good pinch of salt, and a little nut- meg ; enough boiling water to cover them well

Cook this with the app: pantry check, scaling, and the assistant.