Panada

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a quart of water ↝ Water, tap [Tap water]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a large piece of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
as much water as will make it as thick as you would have it ↝ Water, tap [Tap water]
Salt it to your palate ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (8)

Take a quart of water in a nice clean sauce-pan, a blade of mace, and a large piece of crumb of bread.
Let it boil two minutes.
Then take out the bread, and bruise it in a basin very fine.
Mix as much water as will make it as thick as you would have it.
Salt it to your palate.
Put in a piece of butter as big as a walnut.
Do not put in any wine, it spoils it.
You may grate in a little nutmeg.

Original Text

To make Panada.
YOU muſt take a quart of water in a nice clean ſauce-pan, a blade of mace, a large piece of crumb of bread; let it boil two minutes, then take out the bread, and bruiſe it in a baſon very fine. Mix as much water as will make it as thick as you would have it; ſalt it to your palate. Put in a piece of butter as big as a walnut, don't put in any wine, it ſpoils it; you may grate in a little nutmeg. This is hearty and good diet for ſick people.

Notes

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