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Panada

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Panada

Panada

Ingredients

Directions

  1. Split and toast Boston crackers.

  2. Arrange them in a bowl, sprinkling each layer lightly with sugar.

  3. Pour enough slightly salted boiling water over the crackers to cover them.

  4. When absorbed, add a little more boiling water.

  5. Cover the bowl and let it stand in a warm place for 15 minutes before serving.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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