Chicken Panada
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 130. 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 broth. Mix them with the chicken ; add- a saltspoonful of salt, and, if allowed, a pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.