Bread Panada

Ingredients

• one-half Ib. of the crumb of bread
• one-half oz. of salt
• one-half pint of boiling milk

Method

1. 1

   When the crumb has absorbed all the milk, place the saucepan over a brisk fire and stir with a spatula until the paste has become so thick as not to cling any longer to the end of the spatula.

2. 2

   Turn the contents of the saucepan into a buttered platter, and lightly butter the surface of the panada in order to avoid its drying while it cools.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 49. The excerpt below is the record exactly as published.

BREAD PANADA Put one-half Ib. of the crumb of bread and one-half oz. of salt into one-half pint of boiling milk

Cook this with the app: pantry check, scaling, and the assistant.