Bread Panada

Ingredients

• Soak about half a pound of the crumb of stale bread
• turn it into a stewpan with half a pint of white broth
• then add an ounce of butter

Method

1. 1

   Soak bread, squeeze out water, simmer with broth until thick, add butter, and store.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 54. The excerpt below is the record exactly as published.

BREAD PANADA. Soak about half a pound of the crumb of stale bread in tepid water for a quarter of an hour; then put it on a cloth, fold, and wring it tightly to squeeze the water out ; after which, turn it into a stewpan with half a pint of white broth, set the stewpan on the fire and simmer till the broth is completely reduced, stirring all the time with a wooden spoon till the contents assume the consistency of a thick paste ; then add an ounce of butter

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