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Panada

Panada is a simple bread soup made by boiling stale bread in water or broth, then mashing and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Panada

Why it works: Bread and chicken are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Panada

Ingredients

Directions

  1. Cut the stale bread into pieces.

  2. Boil the bread in water or chicken broth gently.

  3. Mash the bread until smooth.

  4. Sweeten with sugar and season with salt to taste.

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.

Photo for illustrative purposes only · Contact us to use it

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 + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  2. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chicken + sugartop 39% of all pairs
    Smell alikelow
    Cooked together3,461 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Stale bread
Provides the body of the soup; as it softens in liquid it thickens the broth into a smooth mash.
Water or chicken broth
Serves as the cooking liquid that softens the bread and carries the flavour of the soup.

The step that matters

Boil the bread gently. Gentle heat softens the bread evenly so it breaks down into a smooth texture; a hard boil can make the mixture stick, thicken unevenly, or turn gluey.

“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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