Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one slice of onion
- an ounce of sweet almonds
- a teaspoonful of water
- one blade of mace
- ten pepper-corns
Directions
Put the body and legs of the fowl that chicken panada was made of, after taking off the skin and rump, into the water it was boiled in with one blade of mace, one slice of onion, and ten pepper-corns. Simmer till the broth be of a pleasant flavour. If there is not water enough, add a little. Beat a quarter of an ounce of sweet almonds with a teaspoonful of water, fine, boil it in the broth, strain, and when cold remove the fat.