vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Fanada
From The thorough good cook, 1895
Serves 2
Panada should be thicker than gruel and can be made with milk, but water is preferable.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 138. The excerpt below is the record exactly as published.
French Fanada. Cut a stale penny roll in pieces ; put it in a saucepan with just sufficient water to cover the bread ; stir it well over the fire, allowing it to boil five minutes ; then add half a teaspoonful of salt and one ounce of fresh butter ; mix, and take it from the fire ; beat the yolk of an egg with two tablespoonfuls of milk or water
Cook this with the app: pantry check, scaling, and the assistant.