A thick paste made by mixing breadcrumbs, flour, etc. with water, milk, stock, butter or sometimes egg yolks.
Any of several soups made using this paste
Origin: pan, bread
alt. of Panade
Panada or panado is a sort of bread soup composed of bread boiled to a pulp in water or other liquids. In British cuisine, it may be flavored with sugar, Zante currants, nutmeg, and so on. A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. Mentions of this dish included bread, water and nutmeg. In French cuisine, it is often enriched with butter, milk, cream, or egg yolk. In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people. In Spain, it is made by boiling bread in water or milk and adding flavoring. In Sardinia, a panada is a pie filled with lamb, potatoes, sundried tomatoes, onions, garlic, saffron, etc.
Chambers 20th Century Dictionary
pa-nä′da, n. a dish made by boiling bread to a pulp in water, with sweetening and flavour: a batter for forcemeats. [Sp.]
The numerical value of panada in Chaldean Numerology is: 2
The numerical value of panada in Pythagorean Numerology is: 1
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