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Panada for Fish

Name: Panada for Fish
Yield: 1 servings
Ingredients: one ounce of butter; rather less than two gills of water; a quarter of a pound of flour; the yolks of three well-beaten eggs

From The national course in home economics, 1917

Serves 1

Excellent for making forcemeat.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.

PANADA FOR FISH. Put one ounce of butter, and rather less than two gills of water into a saucepan, boil them together, and add, by degrees, a quarter of a pound of flour; stir until the mixture is smooth, but do not let it burn. When off the fire, mix with it the yolks of three well-beaten eggs

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