Chicken Panada
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Nourishing and generally liked.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 302. The excerpt below is the record exactly as published.
Chicken Panada. — Boil a chicken in one quart of water till it is three-parts done, which will probably be in about twenty minutes. Skin it, let it get cold. Then cut off all the white meat, and pound it to a paste in a mortar, moistening it with a little of the water, or eau de cuisson, the chicken was boiled in. Season with merely a dust of salt
Cook this with the app: pantry check, scaling, and the assistant.