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Egg Panada
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 181. The excerpt below is the record exactly as published.
EGG PANADA. Take the yelk of one egg, three tea-spoonfuls of sugar, two table-spoonfuls of cream, a piece of butter the size of a walnut, six crackers, one pint of boiling water, and some nutmeg
Cook this with the app: pantry check, scaling, and the assistant.