from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A thick paste made by mixing breadcrumbs, flour, etc. with water, milk, stock, butter or sometimes egg yolks.
  • n. Any of several soups made using this paste

from the GNU version of the Collaborative International Dictionary of English

  • n. Bread boiled in water to the consistence of pulp, and sweetened or flavored.

from The Century Dictionary and Cyclopedia

  • n. A dish made by boiling bread in water to the consistence of pulp, and sweetening and flavoring it; also,a batter for mixing with forcemeats, formerly employed for basting.


Spanish, from pan, bread, from Latin pānis; see pā- in Indo-European roots.
(American Heritage® Dictionary of the English Language, Fourth Edition)
Spanish pan ("bread"), Italian panata ("panada"). (Wiktionary)


  • (technically called panada) that you have of butter.

    Choice Cookery

  • “All clear away, with the water-saps and panada,” returned the unabashed convalescent.

    The Black Dwarf

  • Further advances in pastry cooking are seen in a gnocchi mixture he calls it agnoilen, poached in broth, which is similar to the panada used in modern quenelles.

    Savoring The Past

  • The patient drank a good deal of water during the whole of the treatment, ate very little and only light food, principally water-soup or panada, and gruel, and kept in bed almost entirely the first ten or twelve days.

    Hydriatic treatment of Scarlet Fever in its Different Forms

  • A sufficient quantity of veal, of fat unsmoked bacon, and of bread panada must be chopped and pounded to make enough force-meat to stuff the pig in the proportion of one part bacon, two panada, and three of veal, seasoned with a teaspoonful of onion juice and two of powdered sage.

    Choice Cookery

  • _ -- Prepare with bread panada as directed for quenelle meat.

    Choice Cookery

  • Put into a mortar twelve ounces of the prepared veal, six ounces of fresh butter, and eight ounces of the panada.

    Choice Cookery

  • This kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication, and also for very young children.

    A Plain Cookery Book for the Working Classes

  • When they are old enough to make a loaf of bread, a pie, or a little plain cake, allow them to do it, and take as a present to, or make broth or panada for a sick person.

    Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

  • A small silver strainer that will just fit over a tumbler or tea-cup, is very useful to strain lemonade, panada or herb tea.

    Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers


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  • When hungry how low will we stoop
    Our dwindling strength to recoup?
    A bowl of panada
    Is better than nada.
    If need be I'll eat some bread soup.

    July 27, 2016