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Panada, Made in Jive Minutes

Panada is a simple bread soup made with water, wine, sugar, nutmeg, lemon peel, bread crumbs, and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Panada, Made in Jive Minutes

Ingredients

Directions

Make the panada

  1. In a saucepan, bring water, white wine, sugar, nutmeg, and lemon peel to a boil.

  2. Once boiling, add the bread crumbs and stir well.

  3. Continue boiling until the mixture thickens enough to drink.

Serve

  1. Remove from heat and 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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Nutmeg + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Bread crumbs
Absorb the liquid and swell, thickening the mixture into a soup-like body.
White wine
Adds acidity and aroma that balance the sweetness.
Sugar
Adds sweetness and helps round out the wine's sharpness.

The step that matters

Continue boiling until the mixture thickens enough to drink. Bread crumbs need to be fully hydrated and cooked through to thicken the liquid. Stopping too early leaves a thin, gritty broth, while over-boiling can make it pasty and too thick.

Swap the nutmeg

How well each one fits the dish's main ingredients (white wine, sugar, lemon, bread, butter):

  1. Thymefits about as well
  2. Cinnamonfits about as well
  3. Marjoramfits about as well
  4. Nutmegthe original

Fit is the average pairing score against white wine, sugar, lemon, bread, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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