Panada
| Type | Soup |
|---|---|
| Place of origin | Western Europe |
| Region or state | Europe |
| Associatedcuisine | |
| Main ingredients | Bread |
Panadaorpanadois a variety ofbread soupfound in someWestern EuropeanandSouthern Europeancuisines and consisting ofstale breadboiled to a pulp in water or other liquids.
InBritish cuisine,it may be flavoured with sugar,Zante currants,nutmeg,and so on.[1]A version of panada was a favorite dish of the authorPercy Bysshe Shelley,who was a vegetarian.[2]It was considered a light dish suitable for invalids orwomen who had just given birth.[3]
InFrench cuisine,it is often enriched with butter, milk, cream, or egg yolk.[4]
Innortheast Italy,it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched witheggs,beefbroth,and grated cheese. Traditionally, it was frequently prepared as a meal for elderly or ill people.
InSpanish cuisine,it is made by boiling bread in water or milk and adding flavoring.
See also
[edit]References
[edit]- ^Oxford English Dictionary,Third Edition, 2005
- ^Hogg, Thomas Jefferson.The Life of Percy Bysshe Shelley.G Routledge & Sons, 1906
- ^Buchan, William (1838).Domestic Medicine: A Treatise on the Prevention and Cure of Diseases, by Regimen and Simple Medicines.p. 587.
- ^Trésor de la langue française,s.v.'panade'
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