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Panada

A thick soup made by pounding meat and stale bread into a paste and boiling it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 the meat

  1. Remove skin from the chicken, beef, or mutton.

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

  3. Add enough water from boiled chicken or beef tea to form a fluid paste.

Cook

  1. Boil the mixture for ten 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

Stale bread
Soaks up liquid and thickens the pounded meat into a soup-like body.
White meat from chicken
Provides the main protein and savory flavor of the soup.
Cold roasted beef or mutton
Adds meaty richness and depth of flavor to the paste.
Water from boiled chicken or beef tea
Supplies the liquid that turns the paste fluid and carries flavor.

The step that matters

Stirring while boiling for ten minutes. Bread and pounded meat can settle and scorch on the bottom of the pan. Constant stirring keeps the mixture smooth and evenly cooked.

“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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