French Panada
From Vegetarian diet and dishes (1917).
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A historical recipe
Vegetarian diet and dishes, by Lyman, Benjamin Smith, 1835- [from old catalog] (1917).
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 1 ingredient
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 in pieces ;
- put it in a sauce-pan with just enough water to cover the bread;
- stir it well over the fire, allowing it to boil five minutes;
- then add half a teaspoonful of salt and one ounce of fresh butter (or two spoonfuls of oil);
- mix, and take from the fire;
- beat the yolk of an egg with two tablespoonfuls of milk (or terralac), or water, and pour it into the panada, stirring very quickly half a minute.
- Any other nice light bread would answer the purpose as well as the roll.
- Panada should be rather thicker than gruel, and may be made of milk, but water is preferable, being lighter and more digestible.
- (" Vegetarian Cookery.")
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon