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Bread Panada

Bread Panada is a simple bread soup made with bread crumbs, water, ginger or cinnamon, sherry wine or brandy, and optional citrus peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Bread Panada

Ingredients

Directions

  1. Warm the water in a saucepan over medium heat.

  2. Add the grated bread crumbs to the water.

  3. Boil the mixture rapidly for a few minutes.

  4. Stir in the ginger or cinnamon and the sherry wine or brandy.

  5. Add lemon or orange peel for additional flavor if desired.

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. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

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

  2. Bread + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together682 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Ginger + sherrytop 19% of all pairs
    Smell alikemoderate
    Cooked together499 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Bread + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together8,445 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

Bread crumbs
Thicken the water into a soft, starchy body that gives the soup its base.
Sherry wine or brandy
Adds a sharp, aromatic note that brightens the soup's flavor.
Ginger or cinnamon
Contributes warm, aromatic spice flavor.

The step that matters

Boil the mixture rapidly for a few minutes. Rapid boiling swells and softens the bread crumbs so they thicken the liquid evenly. Stopping too early can leave the soup thin and grainy, while the alcohol added later is best stirred in after the heat has dropped so its aroma is not boiled off.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (bread, ginger, sherry):

  1. Figfits better
  2. Apricotfits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against bread, ginger, sherry. 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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