Chicken Panada

Ingredients

• Take the breast of the chicken boiled as above
• Take a teacupful of bread crumbs
• a saltspoonful of salt
• a pinch of mace

Method

1. 1

   Cut the chicken into bits and pound smooth in a mortar.

2. 2

   Soak the bread crumbs in warm milk or hot broth.

3. 3

   Mix with the chicken and serve in a cup with a spoon.

Nutrition per serving

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 107. The excerpt below is the record exactly as published.

Chicken Panada. — Take the breast of the chicken boiled as above, cut in bits and pound smooth in a mortar. Take a teacupful of bread crumbs ; soak them soft in warm milk, or, if liked better, in a little of the hot broth. Mix them with the chicken ; add a saltspoon- ful of salt, and, if allowed, a pinch of mace, and serve in a cup with a spoon. Mutton Broth. — Make like chicken broth, skimming off every particle of fat. Beef, Tapioca, and Egg Broth. — One pound of lean beef, pre- pared as for beef-tea, and soaked one hour in a quart of cold water. Boil slowly for two hours, and then strain it. Add a half teaspoon- ful of salt, and half a cupful of tapioca, which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup and serve at once with wafers or crackers. Oatmeal Gruel. — Have ready in a double boiler one quart of boiling water with a teaspoonful of salt, and sprinkle in two table- spoonfuls of fine oatmeal. Boil an hour; then strain and serve with milk or cream and sugar, if ordered. Farina gruel is made in the same way. iy2 THE hearthstone; or, life at home. Indian or Corn-meal Gruel. — One quart of boiling water; one teaspoonful of salt. Mix three tablespoonfuls of corn-meal with a little cold water, and stir in slowly. Boil one hour; strain and serve, a cupful at once. Milk Porridge. — One quart of boiling milk; two tablespoonfuls of flour mixed smooth in a little cold milk, and half a teaspoonful of salt. Stir into the milk and boil half an hour, strain and serve. If allowed, a handful of raisins and a little grated nutmeg may be boiled with it. Wine Whey. — Boil one cupful of new milk, and add half a wine- glass of good Sherry or Madeira wine. Boil one minute, strain, and use with or without sugar as liked. Egg-Nogg. — One egg; one tablespoonful of sugar; halfacupof milk ; one tablespoonful of wine. Beat the sugar and yolk together to a cream; add the wine and then the milk. Beat the white to a stiff froth and stir in lightly. Omit the milk where more condensed nourishment is required. Rice Water for Drink. — One quart of boiling water; a pinch of salt; one tablespoonful of rice or rice flour. Boil half an hour and strain. Use cold or hot, as liked. Arrow-Root, or Rice Jelly. — Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of salt; a heaping tablespoonful of sugar; one cup of boiling water. Mi.x the flour smooth in a little cold water, and add to the boiling water. Boil half an hour, and pour into cups or a small mould. For a patient with summer-com- plaint, a small stick of cinnamon may be boiled in it. For a fever patient add the juice of half a lemon. Toast- Water. — Toast two slices of white bread very brown, but do not scorch. Put in a pitcher, and, while hot, pour on one quart of cold water. Let it stand half an hour and it is ready for use. Crust Coffee. — Two thick slices of Graham or Boston brown bread, toasted as brown as possible. Pour on one pint of boiling water and steep ten minutes. Serve with milk and sugar like coffee. Or, dry brown crusts in the oven and use in the same way. IN THE sick-room; OR, SANITARY NURSING. 173 Beef Juice. — Broil a thick piece of beefsteak three minutes. Squeeze all the juice with a lemon-squeezer into a cup, salt lightly, and give like beef-tea. Jelly and Ice. — Break ice in bits no bigger than a pea. A large pin will break off bits from a lump very easily. To a tablespoonful, add one of wine jelly, broken up. It is very refreshing in fevers. Panada. — Lay in a bowl two Boston or Graham crackers, split; sprinkle on a pinch of salt, and cover with boiling water. Set the bowl in a sauce-pan of boiling water, and let it stand half an hour or till the crackers look clear. Slide into a hot saucer without break- ing, and eat with cream and sugar. As they are only good hot, do just enough for the patient's appetite at one time. Milk Toast. — Toast one or two slices of bread a bright brov;n; dip quickly in a little salted, boiling water and spread on a little but- ter. Boil a teacupful of milk; thicken with an even teaspoonful of flour mixed smooth in a little cold water, with a pinch of salt; lay the toast in a small, hot, deep plate and pour over the milk. Cream toast is made in the same way. Beef Sandwich. — Two or three tablespoonfuls of raw, very ten- der beef, scraped fine and spread between two slices of slightly but- tered bread. Sprinkle on pepper and salt. Prepared Flour. — Tie a pint of flour tightly in a cloth and boil four hours. Scrape off the outer crust, and the inside will be found to be a dry ball. Grate this as required, allowing one tablespoonful wet in cold milk, to a pint of boiling milk, and boiling till smooth. Add a saltspoonful of salt

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