Panada
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
PANADA.—Take the white part of chicken freed from skin, of either roast or boiled, or tender side of cold roast beef or leg of mutton, pound into a mortar with an equal quantity of stale bread, add either the chicken broth or beet tea until it forms a fluid paste. Boil 10 minutes
Cook this with the app: pantry check, scaling, and the assistant.