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Panada
From The Times cook book, no. 2, 1905
Serves 1
These are for the sick.
Presented as published in 1905. 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
171Calories
7 gProtein
31 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein6.5 g
Carbohydrates31 g
Fiber3.9 g
Sugars3.5 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium284 mg
Potassium96 mg
Calcium103 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate51 mcg
Choline12 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 160. The excerpt below is the record exactly as published.
PANADA. Miss C. Hernstein, 2302 Budlong ave., Los Angeles. — Take a slice of wheat bread, break into pieces, sprinkle with a teaspoonful of ground cinnamon, put all in a cup; pour on a pint of boiling milk; boil for a few moments, add sugar and a little grated nutmeg. A piece of butter and some brandy
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