Panata
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Green peas or other vegetables can be added.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 14. The excerpt below is the record exactly as published.
PANATA Y3 loaf stale bread, grated 4 eggs, beaten 2 ounces grated Parmesan cheese 2 cups hot meat broth 1 grating nutmeg Salt
Cook this with the app: pantry check, scaling, and the assistant.