Panada
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Split Bent's water biscuits in two;
- sprinkle salt or sugar between them, and place together again;
- or, use two large soda biscuits, or pilot bread, or Passover bread.
- Place them in the dish in which they will be served;
- pour over enough boiling water to cover them.
- Cover the dish, and place it in the open oven, or on the hot shelf, until the biscuits have become soft like jelly;
- pour off any water that has not been absorbed, using care not to break the biscuits.
- Sprinkle again with salt or sugar.
- A little cream or hot milk can be added if desired.