Panade
From Wholesome cookery, 1887
Will be about the consistency of thick cream, and is easily digested.
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
1642Calories
206 gProtein
0 gCarbs
84 gFat
Full nutrition (27 nutrients)
Calories1642 kcal
Protein206 g
Carbohydrates0 g
Fiber0 g
Total Fat84 g
Saturated Fat24 g
Monounsaturated Fat39 g
Polyunsaturated Fat11 g
Cholesterol644 mg
Sodium363 mg
Potassium2204 mg
Calcium109 mg
Iron10 mg
Magnesium181 mg
Phosphorus1941 mg
Zinc8.7 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin C48 mg
Vitamin A481 mcg
Vitamin B66 mg
Vitamin B127 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)58 mg
Folate54 mcg
Water615 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 62. The excerpt below is the record exactly as published.
Panade. Cut up small 2 pounds of juicy rumpstealc, or a ■whole fowl, or a pheasa
Cook this with the app: pantry check, scaling, and the assistant.