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Water Panada

A simple broth made with water, light crusts, butter, salt, and an egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Water Panada

Ingredients

Directions

Make the broth

  1. Bring 1 pint of cold water to a boil in a stewpan.

  2. Add 2 ounces of light crusts and boil for 45 minutes, stirring occasionally.

Finish and serve

  1. Stir in a marble-sized piece of butter and salt to taste.

  2. Remove from heat and stir in the yolk of 1 egg 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.

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Light crusts
Bread crusts simmered in the water release flavour and starch, thickening the broth slightly.
Egg yolk
Enriches the broth and adds richness and a smoother, silkier texture when stirred in off the heat.
Butter
Adds fat for richness and a smooth mouthfeel to the finished broth.

The step that matters

Stirring in the egg yolk off the heat. Egg yolk thickens through gentle heat. If the broth is still boiling when the yolk goes in, it can scramble into small lumps instead of blending smoothly into the liquid.

“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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