Panada
From Home dissertations, 1891
Eat from the bowl, with more sugar if desired.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 154. The excerpt below is the record exactly as published.
PANADA. Six Boston crackers, split, two tablespoons white sugar, a good pinch of salt, and a little nutmeg, enough boiling water to cover them well
Cook this with the app: pantry check, scaling, and the assistant.