Panada
Ingredients
Directions
Remove the crust from the bread and toast it until golden brown.
Cut the toasted bread into 2-inch squares.
Place the squares in a bowl and sprinkle salt over them.
Pour 1 pint of boiling water over the bread.
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
What each ingredient does
- Stale bread
- Absorbs the boiling water and swells, giving the soup its thick, soft body.
“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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