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Chicken Broth and Panada

A chicken broth thickened with minced chicken meat and nutmeg, served as a nourishing gruel.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Chicken Broth and Panada

Ingredients

Directions

Make the broth

  1. Cut up a chicken, season it with a very little salt, and put it into three quarts of water.

  2. Let it simmer slowly till the flesh drops to pieces.

  3. Take out the white meat as soon as it is tender.

Make the panada

  1. Mince the meat finely.

  2. Pound the minced meat in a mortar, adding sufficient chicken water to moisten the paste.

  3. Thin the paste with water until it becomes liquid enough to drink.

  4. Put the mixture into a sauce-pan and boil it gently for a few minutes.

  5. Add a little grated lemon peel and nutmeg.

By Eliza Leslie. 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.

Explore the science

What each ingredient does

Chicken (in the method)
Provides the meat that is pounded into the paste and the flavour of the broth.
Nutmeg
Adds a warm, aromatic flavour to the finished panada.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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