Panada for Invalids
From The century cook book, 1894
Serves 2
Useful in invalid cookery because the ingredients are finely divided.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 106. The excerpt below is the record exactly as published.
Panada for Invalids. These are rather different from what is understood by panada in the ordinary routine Dishes for Invalids 185 of cooking. They are useful in invalid cookery because whatever they are made of is finely divided. The following recipe is given by Dr. F. V. Pavy: Take the white part of the breast and wings freed from skin, of either roasted or boiled chicken, or the under side of cold sirloin of roasted beef; or cold roasted leg of mutton, and pound in a mortar with an equal quantity of stale bread. Add either the water in which the chicken has been boiled, or beef tea, until the whole forms a fluid paste, and then boil for ten minutes, stirring all the time. Panada. (Another Mode.) Take of pearl barley or rice two ounces, wash and put it in a saucepan with half a pound of veal or mutton cut in small pieces, and half a pint of water. Simmer it all very gently for two hours, or set it in the oven all night. Then pound it in a mortar and rub it through a fine sieve. Add a little cream to make it as thin as desired, with seasoning to taste
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Cook this with the app: pantry check, scaling, and the assistant.