Chicken Panada

Ingredients

• a quart of water
• salt
• nutmeg

Directions

1. Boil the chicken till about three-parts ready in a quart of water ; take off the skin ; cut the white meat off when cold, and put it into a marble mortar; pound it to a paste with a little of the water it was boiled in. Season with a little salt, a grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes to the consistency liked ; it should be such as can be drunk, although tolerably thick.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.