Chicken Panada
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 30. The excerpt below is the record exactly as published.
Chicken Panada. Remove the breast from a chicken ; cut it up into small pieces. Place them in a jar with a little salt ; tie over the top a buttered paper, and place the jar in a pan of boiling water. Allow it to boil round the jar an hour and a half, then pound it and pass it through a sieve. Put it into a very clean pan with a little salt and pepper and a quarter of a pint of whipped cream
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