Bread Panada
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- three gills of water
- one tablespoonful of white sugar
- two tablespoonfuls of
- one glass of white wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread, stir it well, and let it boil three or four minutes, then add one glass of white wine, a grated lemon and a little nutmeg;
- let it boil up once, then remove it from the fire, and keep it closely covered until it is wanted for use.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Wooden spoon