Chicken Panada
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 363. The excerpt below is the record exactly as published.
CHICKEN PANADA. Rub together in a mortar the meat from the breast of a cold chicken with stale bread, one-half of each, then add slowly the water in which the chicken was boiled
Cook this with the app: pantry check, scaling, and the assistant.