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Panada, Made in Jive Minutes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

  1. Bring water, white wine, sugar, nutmeg, and lemon peel to a boil in a saucepan.

  2. Grate bread into crumbs.

  3. Add the bread crumbs to the boiling mixture and let it boil rapidly.

  4. When it reaches a drinkable thickness, remove from heat.

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

    Shared aroma: myrcene (balsamic, herbaceous).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. White wine + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together827 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. White wine + nutmegtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,659 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Bread crumbs
Thicken the liquid as their starch absorbs water and swells during boiling.
White wine
Adds acidity and aroma, with some alcohol that cooks off during boiling.
Sugar
Adds sweetness and balances the acidity of the wine.

The step that matters

Boiling the bread crumbs. Bread crumbs must boil long enough for their starch to swell and gelatinize, which thickens the liquid. Stopping too early leaves it thin, while overcooking makes it gluey and stiff.

Swap the nutmeg

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

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

Fit is the average pairing score against white wine, sugar, lemon, bread. 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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