Panada (Invalid Cookery. Another way).
■ — Put a quarter of a pint of water and a glassful
of sherrj' into a saucepan, with a lump of sugar
and the very thin rind of a quarter of a lemon,
or, if preferred, a little mace. Let these ingre-
dients boil, then add three table-spoonfuls of
finely-grated bread-crumbs✪ Panada (Another Way). Boil quickly for
five minutes, and serve. Probable cost, 6d.
Sufficient for one person.
Panada, Bread. — Slice the crumb of two
French rolls into a basin, and pour over it as
much boiling gravy as it wiU absorb. When
quite moist, beat it well with a fork, add
whatever seasoning is required, put the bread
into a saucepan with an ounce of butter, and
stir it over a gentle fire xmtil it is dry and
smooth, and leaves the saucepan with the spoon.
When cool, it is ready for use. Time, about
half an hour to soak the bread. Probable
cost, 6d.
Panada for Fish {see Fish, Panada for).
Panada for Fish Forcemeat.— Put the
third part of a pint of water into a moderate-
sized saucepan, with an ounce of fresh butter
and a pinch of salt. Let it boU, then sprinkle
in gradually four ounces of fine flour; stir until
the panada is smooth and stiff, then add the
imbeaten yolks of three eggs✪ Panada for Fish Forcemeat. Spread the
panada on a plate, and when cold it is ready
for use. Time, about a quarter of an hour.
Probable cost, 4d.
Panada, Game {see Game Panada).
Panada Soup. — Cut the crumb of two
French rolls into thin slices, and put them into
a saucepan, with as much cold water as will
cover them. Let them boil for five or six
minutes, then press them through a fine sieve,
and put them back into the saucepan, with the
liquid in which they were boiled, and two
ounces of fresh butter which has been beaten
to a cream. Season the mixture with a little
salt, pepper, and nutmeg ; stir it over the fire
again until it boils, then add the yolks of two
eggs, which have been beaten up with a quarter
of a pint of new milk or cream✪ Panada Soup, and serve
immecHately. The soup must not be allowed
to boil after the eggs are added. Time,
altogether, three-quarters of an hour. Probable
costr 7d., if nulk be used. Sufficient for two
persons.
Pancakes. — The batter for pancakes is
best when made an hour or two before it is
wanted for use. It should be quite smooth, and
of the consistency of thick custard. The eggs
PAN
(501 )
PAN
should first be ^^^hisked thoroughly, the yolks
and whites separately, the flour should then bo
added, and when it has been beaten until it is
quite free from lumps, the milk or cream should
be put in. In making plain pancakes, two
table-spoonfuls of flour and a quarter of a pint
of milk should be allowed to each egg. If a
larger proportion of eggs be used, less flour will
be required. The fire over which pancakes are
fried should be clear and bright, and the
frying-pan scrupulously clean and hot. In
order to insure this, it is best to melt a little
fat in it, then pour it away, wipe the inside
quickly round with a dry clean rag, put in a
little more fat, and afterwards pour in the
batter, which should cover the pan entirely,
and be as thin as possible. The edges of the
pancake should be kept free from the pan with a
knife, and the pan must be shaken lightly, to
prevent sticking.✪ Pancakes
Page 1078 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Panada (Invalid Cookery. Another way). ■ — Put a quarter of a pint of water and a glassful of sherrj' into a saucepan, with a lump of sugar and the very thin rind of a quarter of a lemon, or, if preferred, a little mace. Let these ingredients boil, then add three table-spoonfuls of finely-grated bread-crumbs. Boil quickly for five minutes, and serve. Probable cost, 6d. Sufficient for one person.
Panada, Bread.— Slice the crumb of two French rolls into a basin, and pour over it as much boiling gravy as it wiU absorb. When quite moist, beat it well with a fork, add whatever seasoning is required, put the bread into a saucepan with an ounce of butter, and stir it over a gentle fire until it is dry and smooth, and leaves the saucepan with the spoon. When cool, it is ready for use. Time, about half an hour to soak the bread. Probable cost, 6d.
Panada for Fish {see Fish, Panada for).
Panada for Fish Forcemeat.— Put the
third part of a pint of water into a moderatesized saucepan, with an ounce of fresh butter and a pinch of salt. Let it boU, then sprinkle in gradually four ounces of fine flour; stir until the panada is smooth and stiff, then add the unbeaten yolks of three eggs. Spread the panada on a plate, and when cold it is ready for use. Time, about a quarter of an hour. Probable cost, 4d.
Panada, Game {see Game Panada).
Panada Soup. — Cut the crumb of two French rolls into thin slices, and put them into a saucepan, with as much cold water as will cover them. Let them boil for five or six minutes, then press them through a fine sieve, and put them back into the saucepan, with the liquid in which they were boiled, and two ounces of fresh butter which has been beaten to a cream. Season the mixture with a little salt, pepper, and nutmeg ; stir it over the fire again until it boils, then add the yolks of two eggs, which have been beaten up with a quarter of a pint of new milk or cream, and serve immediately. The soup must not be allowed to boil after the eggs are added. Time, altogether, three-quarters of an hour. Probable cost, 7d., if milk be used. Sufficient for two persons.
Pancakes. — The batter for pancakes is best when made an hour or two before it is wanted for use. It should be quite smooth, and of the consistency of thick custard. The eggs
PAN
(501 )
PAN
should first be ^^^hisked thoroughly, the yolks and whites separately, the flour should then bo added, and when it has been beaten until it is quite free from lumps, the milk or cream should be put in. In making plain pancakes, two table-spoonfuls of flour and a quarter of a pint of milk should be allowed to each egg. If a larger proportion of eggs be used, less flour will be required. The fire over which pancakes are fried should be clear and bright, and the frying-pan scrupulously clean and hot. In order to insure this, it is best to melt a little fat in it, then pour it away, wipe the inside quickly round with a dry clean rag, put in a little more fat, and afterwards pour in the batter, which should cover the pan entirely, and be as thin as possible. The edges of the pancake should be kept free from the pan with a knife, and the pan must be shaken lightly, to prevent sticking.
Records on this page
Panada (Another Way)Panada for Fish ForcemeatPanada SoupPancakes