Bread Panada

Ingredients

• several slices of stale baker's bread
• sugar
• a little salt
• boiling water

Method

1. 1

   Toast bread, pile in a bowl with sugar and salt, cover with boiling water, and simmer until jelly-like.

2. 2

   Serve warm with powdered sugar and nutmeg.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.

a little salt, cover it down closely. and cook it all day in a very slow oven. In the morning scald a jelly mould and strain the liquor into it. It will be quite clear, except at the bottom, where will be the brown sediment such as is in all beef tea, and it will turn out in a shape. It is, of course, intended to be eaten cold, and is very useful in cases where hot food is forbidden, or as a variety from the usual diet. Meat Jelly (2)— A calf's foot, 1}4 lbs. neck of veal or beef, a slice or two of lean ham, 1 small onion, a bunch of parsley, a teaspoonful of salt, a little spice, 3 quarts of water. Simmer slowly 5 or 6 hours, and strain. The above makes a strong but not highly flavored jelly. More ham or any bones of unboiled meat, game or poultry will improve it. The liquor in which chicken or veal has been boiled should, when at hand, be used instead of water. Meat jellies keep better when no vegetables are stewed in them. Baked Hominy — To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a little salt, and 3 eggs. Beat the eggs very light, yolks and whites separately. Work the yolks into the hominy, alternately with the butter. When thoroughly mixed, put in the sugar and salt, and go on beating while you soften the batter gradually with milk. Be careful to leave no lumps in the batter. Lastly, stir in the whites and bake in a buttered pudding-dish until light, firm and deli- cately browned. It may be used as a dessert. 266 White Ribbon Cook Book. Strengthening Blanc-Mange — One pint milk, 3^ oz. isinglass, rind of i^ small lemon, 2 oz. sugar, yolks of 3 fresh eggs. Dissolve the isinglass in the water, strain through muslin, put it again on the fire with the rind of the half lemon cut very thin, and the sugar; let it simmer gently until well flavored, then take out the lemon peel, and stir the milk to the beaten yolks of the eggs; pour the mix- ture back into the saucepan, and hold it over the fire, keeping it stirred until it begins to thicken; put it into a deep basin and keep it moved with a spoon until it is nearly cold, then pour it into the moulds, which have been laid in water, and set it in a cool place till firm. Milk Punch — One-half pint new milk and 1 new-laid egg. Set the milk in a clean saucepan over a mod- erate fire; while it is heating beat the egg to a froth in a basin or a large cup. When the milk begins to bubble, skim off the froth as it forms, and pour it intc the whipped egg, quickly beat- ing the milk in; repeat until the egg is well mixed (without curdling) with about half the now boiled milk. Pour the remainder from the saucepan into the mixture in basin, and qaickly pour the whole back into the pan, then again into the basin, and so on until it is all frothy and well mixed. This cooks the eggs suflBciently. Add a pinch of salt, a lump or more of loaf-sugar, a few gratings of nutmeg or ginger according to taste, and serve in a tumbler, to be taken while hot. Foi cases of spasmodic pain from flatulency, or other cause, where brandy is often recommended, this is much safer to use. A Fever Drink (1) — A little tea sage, 2 sprigs of balm, a very small quantity of wood sorrel, a small lemon, 3 pints of boiling water. Sickroom Cookery. 267 Put the sage, balm and wood sorrel into a stone jug, having previously washed and dried them, peel thin the lemon, and clear from the white; slice and put a piece of the peel in; then pour on the water, sweeten and cover. A Fever Drink (2) — One oz. pearl barley, 3 pints water, 1 oz. sweet almonds, a piece of lemon peel, a little syrup of lemons and capil- laire. Wash well the barley; sift it twice, then add the water, sweet almonds beaten fine, and the lemon peel; boil till you have a smooth liquor, then add the syrup. Apple Water — Some well flavored apples, 3 or 4 cloves, a strip of lemon peel, boiling water. Slice the apples into a large jug (they need be neither peeled nor cored). Add the cloves and lemon peel, and pour boiling water over. Let it stand a day. It will be drinkable in 12 hours or less. Currant Water — One quart red currants, 3^ pint raspberries, 2 quarts water; syrup — 1 quart of water, about ^ lb. of sugar. Put the fruit with the water over a very slow fire to draw the juice, for 3^ hour. They must not boil. Strain through a hard sieve and add syrup. Other fruits may be used in the same way. Sago Jelly — Boil a teacupful of sago in 4 pints of water until quite thick; when. cold add a pint of raspberry juice pressed from fresh fruit, or half the quantity of raspberry syrup; add enough white sugar to sweeten to the taste, and boil fast for 5 minutes. Pour into the mould. Use a little cream with the jelly. Flax-Seed Lemonade — Into a covered vessel pour 1 quart of boiling water upon 4 tablespoon- 268 White Ribbon Cook Book. fuls of flax-seed. Steep it for 3 hours, and then add the juice of 2 lemons and sweeten to the taste. If too thick, add cold water. Good for colds. Bread Panada — Toast to a light brown sev- eral slices of stale baker's bread. Pile them in a bowl with sugar and a litte salt sprinkled between them. Cover with boiling water

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