vegetariangluten-freenut-free
Panada
From The thorough good cook, 1895
Serves 1
This dish utilizes stale bread and can be adapted with broth or milk.
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
- an ounce of butter
- the yolks of three eggs
- salt
- pepper
- water
- broth or with milk
Method
Break stale bread into bits and place in a stew-pan.
Cover with water and let soak for 20 minutes.
Put on the fire and stir until it boils.
Add butter and simmer gently for an hour.
Just before serving, add another piece of butter and the yolks of three eggs.
Optionally moisten with broth or milk instead of water.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 26. The excerpt below is the record exactly as published.
panada," by putting the bread broken into bits into a stew-pan, covering it with water, and steaming it with salt and pepper. The bread must be allowed to soak for twenty minutes ; then the stew- pan is put on the fire, and stirred with a wooden spoon until it boils. An ounce of butter is now added, and the "panada" is allowed to simmer gently for an hour. Just before serving, another piece of butter must be added, and the yolks of three eggs. If you like, you may moisten your "panada" with broth or with milk
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Cook this with the app: pantry check, scaling, and the assistant.