Name: Flour Panada
Ingredients: salt

Flour Panada

Ingredients

salt

Directions

Put a little water, milk or stock in a saucepan; add a little butter and salt, and stir in as much flour as will absorb the liquid. Stir constantly until it leaves the sides of the pan.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.