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Panada of Pate aux Glioux
From European and American cuisine, 1914
Serves 1
(This makes 11 ounces.)
Presented as published in 1914. 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
459Calories
14 gProtein
97 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium13 mg
Potassium172 mg
Calcium32 mg
Iron7 mg
Magnesium36 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 56. The excerpt below is the record exactly as published.
Panada of Pate aux Glioux.— Boil y^ pint milk or water with Vt tablespoonf ul butter ; add Vt pi^^ flour
Cook this with the app: pantry check, scaling, and the assistant.