Soup/Stew/Chowder French Panada

81. french panada, for aged people, invalids, and children.
(from The Modern Housewife, Or Menagere, by Alexis Soyer, 1850)

Ingredients:

1 stale penny roll, or any common bread​

water to cover the bread​

1/2 tsp. salt​

2 oz. fresh butter​

1 egg yolk​

2 tbsp. milk, or water​

Instructions:

Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh butter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very quickly for half a minute, it is then ready to pour into a basin and serve. Any common bread would do for panada, but would not eat so light as when made from a roll.​

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I knew a very aged lady in France who accustomed herself to eat a basin of panada every night, a few minutes previous to going to bed, for a period of eighteen years, which will prove that, although very substantial in appearance, it must be very easily digested.​

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Panada ought to be rather thicker than gruel, and may likewise be made of milk, but water is preferable, especially when for bilious people.​

 

[donna]

Recipe on French Panada.