vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Panada Soup
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
945Calories
10 gProtein
10 gCarbs
96 gFat
Full nutrition (33 nutrients)
Calories945 kcal
Protein10 g
Carbohydrates10 g
Fiber0 g
Sugars0.2 g
Total Fat96 g
Saturated Fat53 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.4 g
Cholesterol618 mg
Sodium76 mg
Potassium273 mg
Calcium200 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus272 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 21. The excerpt below is the record exactly as published.
Panada Soup. — Cut the crumb of two French 'rolls into thin slices and place them in a saucepan with as much cold water as will cover them. Let them boil for seven or eight minutes, and press them through a fine sieve and put the mass back again into the sauce¬ pan with the liquid in which they were boiled. Season the mixture with a little salt, pepper and nutmeg ; stir it over the gas again until it boils, add the yolks of two eggs, which have been beaten up with a half pint of new milk or cream
Cook this with the app: pantry check, scaling, and the assistant.