Skip to main content
Main

Panada

Panada is a soup made from roasted or boiled meat, stale bread, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Panada

Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Panada

Ingredients

Directions

Prepare

  1. Remove skin from the chicken, beef, or mutton and cut into pieces.

  2. Pound the meat in a mortar with an equal amount of stale bread.

  3. Add the water from boiled chicken or beef tea until it forms a fluid paste.

Cook

  1. Boil the mixture for 10 minutes, stirring continuously.

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

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White meat from chicken, beef, or mutton
Provides the main body and protein that the soup is built around.
Stale bread
Absorbs liquid and thickens the mixture into a smooth, body-giving paste.
Water from boiled chicken or beef tea
Supplies liquid and savoury flavour, loosening the pounded meat into a fluid paste.

The step that matters

Stirring while boiling. Stirring continuously keeps the pounded meat and bread from settling and scorching on the bottom of the pan, and helps the starch in the bread thicken the liquid evenly.

“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.

More panada soup recipes

Chicken 4 See all 6 →

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipes