Chicken Panada
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.
Chicken Panada Take the breast and wings of a boiled chicken, mix with an equal quantity of stale bread ; the water in which the chicken has been boiled should be added gradually. Boil for a few minutes, rub through the sieve, add salt and pepper and any flavouring liked
Cook this with the app: pantry check, scaling, and the assistant.