Panada

Ingredients

• two Boston or graham crackers
• a pinch of salt
• boiling water

Method

1. 1

   Lay crackers in a bowl, sprinkle with salt, cover with boiling water, and set in a saucepan of boiling water for half an hour.

2. 2

   Serve hot with cream and sugar.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 130. The excerpt below is the record exactly as published.

Panada. Take the breast of the chicken boiled as above ; cut in bits, and pound smooth in a mortar. Take a teacupful of bread-crumbs ; soak them soft in warm milk, or, if liked better, in a little broth. Mix them with the chicken ; add- a saltspoonful of salt, and, if allowed, a pinch of mace ; and serve in a cup with a spoon. Beef, Tapioca, and Egg Broth. One pound of lean beef, prepared as for beef tea, and soaked one hour in a quart of cold water. Boil slowly for two hours. Strain it. Add a half teaspoonful of salt, and half a cupful of tapioca which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup, and serve at once with wafers or crackers. Mutton Broth. Made as chicken broth. Any strong stock, from which the fat has been taken, answers for broths. 264 SICK-BOOM COOKERY. Oatmeal Gruel. Have ready, in a double boiler, one quart of boiling water with a teaspoonful of salt, and sprinkle in two table- spoonfuls of fine oatmeal. Boil an hour ; then strain, and serve with cream or milk and sugar if ordered. Farina gruel is made in the same way. Indian or Corn Meal Grtjel. One quart of boiling water ; one teaspoonful of salt. Mix three tablespoon fuls of corn meal with a little cold water, and stir in slowly. Boil one hour ; strain and serve, a cupful at once. Milk Porridge. One quart of boiling milk ; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt. Stir into the milk, and boil half an hour. Strain and serve. If allowed, a handful of raisins and a little grated nutmeg may be boiled with it. Wine Whet. Boil one cup of new milk, and add half a wine-glass of good sherry or Madeira wine. Boil a minute ; strain, and use with or without sugar as liked. Egg-Nog. One egg; one tablespoonful of sugar; half a cup of milk ; one tablespoonful of wine. Beat the sugar and yolk to a cream ; add the wine, and then the milk. Beat the white to a stiff froth, and stu- m very lightly. Omit the milk where more condensed nourishment is desired. SICK-ROOM COOKERY. 265 Arrow-Root or Rice Jelly. Two heaping teaspoonfuls of either arrow-root or rice flour ; a pinch of salt ; a heaping tablespoonful of sugar ; one cup of boiling water. Mix the flour with a httle cold water, and add to the boiling water. Boil until transparent, and pour into cups or small molds. For a patient with summer complaint, flavor by boiling a stick of cinnamon in it. For a fever patient add the juice of quarter of a lemon. Dr. Gaunt's Rice Jelly. Take four tablespoonfuls of rice, and boil it hard in three pints of water for twenty minutes. Let simmer for two hours. Then force through fine hair strainer, and allow it to cool. Place in an ice chest over night. DIRECTIONS FOR USE. Dissolve two tablespoonfuls of the rice jelly in each one-half pint of milk. Rice Water for Drink. One quart of boiling water ; a pinch of salt ; one table- spoonful of rice or rice flour. Boil half an hour, and strain. Toast Water. Toast two slices of bread very brown, but do not scorch. Put in a pitcher, and while hot pour on one quart of cold water. Let it stand half an hour, and it is ready for use. 266 SICK-ROOM COOKERY. Crust Coffee. Two thick slices of graliam or Boston brown bread toasted as brown as possible. Pour on one pint of boiling water, and steep ten minutes. Serve with milk and sugar, like coffee. Beef Juice. Broil a thick piece of beef steak three minutes. Squeeze all the juice with a lemon-squeezer into a cup ; salt very lightljs and give like beef tea. Jelly and Ice. Break ice in bits no bigger than a pea. A large pin will break off bits from a lump very easily. To a tablespoon- ful add one of wine jell}^ broken up. It is very refresh- ing in fever. Panada. Lay in a bowl two Boston or graham crackers

Cook this with the app: pantry check, scaling, and the assistant.