Panada

[ Panada ] Sarah Creighton Wilkins

Contributors
Contributor Role
Compiler
Contributor Name
Sarah Creighton Wilkins

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
mace
bread
water
butter
sugar
nutmeg

Places
Halifax
Nova Scotia

Source: Manuscript Notebook of Sarah Creighton Wilkins
Institution: Nova Scotia Archives | Source Origin: MacDonald Family Fonds | Reference: MG 1 No. 1 / Microfilm Reel 10,618

Description

A recipe for panada.


Images
Transcription

                  Panada

Put a blade of Mace & a large piece
of crumb of bread & a quart of water in
to a clean saucepan. Let it boil 2
minutes then take out the bread &
bruise it very fine in a basin
Mix as much water as you think it
will require, put away the rest &
sweeten it to Palate - put a bit of
butter not bigger than a walnut but
do not put in any wine, it will spoil
it - Grate in a little Nutmeg.
 

Annotations
Panada
"A dish consisting of bread boiled to a pulp in water, sometimes flavoured with sugar, currants, nutmeg, or other ingredients" (OED).