Panada
Ingredients
Directions
Cut off the crusts from the bread and toast until nicely browned.
Cut the toasted bread into 2-inch squares.
Place the squares in a bowl, sprinkle with salt, and pour boiling water over them.
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
- Forms the body of the soup, soaking up boiling water and softening into a thick, tender mass.
- Boiling water
- Hydrates the toasted bread, turning it soft and moist to form the soup's liquid base.
The step that matters
Toasting the bread until nicely browned. Browning through the Maillard reaction builds roasted, toasty flavour in the bread, which carries through into the finished soup. Pale toast tastes flat and bland.
“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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