Panada
From À la mode cookery, 1902
When cold, it is ready.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 80. The excerpt below is the record exactly as published.
Panada Take some crumb of bread with as much boiling stock poured over it as it will absorb. MISCELLANEOUS 223 When moist, beat it with a fork ; add whatever seasoning is required ; put the bread into a saucepan with an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.