Name: Panada
Ingredients: 2 thick slices of stale bread, ½ inch thick; ¼ teaspoon coarse sea salt; 1 pint boiling water

Panada

Ingredients

2 thick slices of stale bread, ½ inch thick
¼ teaspoon coarse sea salt
1 pint boiling water

Directions

Prepare the bread

Cut off the crusts from the bread slices.
Toast the bread until nicely browned.
Cut the toasted bread into 2-inch squares.

Make the soup

Place the squares in a bowl and sprinkle with salt.
Pour boiling water over the bread.

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

What each ingredient does

Stale bread: Absorbs the hot water and forms the soup's soft, bready body.
Boiling water: Moistens and softens the toasted bread, turning it into a soup-like texture.

“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.