French Panada
From Food for invalids (1902).
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A historical recipe
Food for invalids (1902).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
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
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- Break a stale penny roll into a saucepan, add sufficient water to cover the bread, stir well over the fire, allowing it to boil for five minutes ;
- add half a teaspoonful of salt, two ounces of fresh butter, mix them, and take off the fire.
- Have one yolk of egg well beaten with two tablespoonfuls of milk or water, which pour into the panada, stirring very quickly for half a minute.
- Any stale bread will do, but is not so light as roll for the purpose.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon