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Bread Panada Soup

A soup made from boiled water, bread, butter, salt, egg yolks, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Panada Soup

Ingredients

Directions

Make the bread soup

  1. In a pot, bring 3 pints of water to a boil.

  2. Add 3 tablespoons of broken bread, ¼ teaspoon of salt, and 1 tablespoon of butter.

  3. Stir constantly for 20 minutes over high heat.

Finish and serve

  1. In a bowl, mix 4 egg yolks with 1 teacup of cream or milk and 1 tablespoon of butter.

  2. Pour the boiling soup into a tureen and stir in the egg yolk mixture continuously.

  3. Serve immediately.

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.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bread
Thickens the water into a soft, starchy body as it cooks and breaks down.
Egg yolks
Enrich the soup and thicken it gently when stirred into the hot liquid.
Cream or milk
Adds richness and softness, mellowing the soup's texture.
Butter
Adds fat for a smoother mouthfeel and richer flavour.

The step that matters

Stir the egg yolk mixture into the soup. Egg yolks thicken when heated, but if the soup is too hot or added too fast the yolks can curdle into lumps. Stirring continuously while pouring spreads the heat and keeps the mixture smooth.

“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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