Panada

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the crumb of a penny-loaf very thin
a pint of water ↝ Water, tap [Tap water]
a glass of Madeira wine ↝ Wine, rice [Wine]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a lump of butter about the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]

Optional ingredients

a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Slice the crumb of a penny-loaf very thin, and put it into a saucepan with a pint of water.
Boil it till it is very soft, and looks clear.
Put in a glass of Madeira wine, grate in a little nutmeg, put in a lump of butter about the size of a walnut, and sugar to your taste.
Beat it exceeding fine, then put it into a deep soup-dish, and serve it up.
If you like it better, you may leave out the wine and sugar, and put in a little cream and salt.

Original Text

Another method of making panada is this: Slice the
crumb of a penny-loaf very thin, and put it into a sauce-
pan with a pint of water. Boil it till it is very soft, and
looks clear; then put in a glass of Madeira wine, grate
in a little nutmeg, put in a lump of butter about the size
of a walnut, and sugar to your taste. Beat it exceeding
fine, then put it into a deep soup-dish, and serve it up.—
If you like it better, you may leave out the wine and
sugar, and put in a little cream and salt.

Notes

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