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Rice Panada
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
343Calories
7 gProtein
73 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein7.3 g
Carbohydrates73 g
Fiber2.3 g
Sugars3.8 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium3692 mg
Potassium147 mg
Calcium49 mg
Iron4 mg
Magnesium46 mg
Phosphorus145 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate179 mcg
Choline10 mg
Caffeine0 mg
Water702 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1557. The excerpt below is the record exactly as published.
Rice Panada. — Take one pound of rice, previously washed, and boil it in one gallon of water for an hour; add three-quarters of an ounce of sugar and two ounces of salt ; mix with some cold water to make a thin paste, one pound of flour or oatmeal, and half an ounce of curry-powder
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