Panade
From The "Queen" cookery books: Entrees, 1901
Use when cool.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 114. The excerpt below is the record exactly as published.
Panade. — Boil half a pint of water with a pinch of salt and loz. of butter, and when boiling well sift in four large tablespoonfuls of fine flour
Cook this with the app: pantry check, scaling, and the assistant.