Panada

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

the crumb of a penny loaf
a pint of water ↝ Water, tap [Tap water]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few pepper corns ↝ Corn, raw [Corn]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

alternative ingredients

sugar ↝ Sugar, NFS [Sugars and honey]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (6)

Grate the crumb of a penny loaf.
Boil the grated crumb in a pint of water with one onion and a few pepper corns until quite thick and soft.
Add two ounces of butter, a little salt, and half a pint of thick cream.
Keep stirring until it is like a fine custard.
Pour it into a soup plate and serve it up.

Note

You may use sugar and currants instead of onions and pepper-corns, if you please.

Original Text

To make PANADA.
GRATE the crumb of a penny loaf, and
boil it in a pint of water, with one onion and a
few pepper corns, till quite thick and ſoft, then
put in two ounces of butter, a little ſalt, and
half a pint of thick cream, keep ſtirring till it
is like a fine cuſtard, pour it into a ſoup
plate, and ſerve it up.—N. B. You may uſe
fugar and currants, inſtead of onions and pep-
per-corns, if you pleaſe.

Notes

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