And now we have the answer to the question that has been plaguing us for YEARS. Namely, if Jon was stuck with only bread and water, would he still find a way to add nutmeg?
Because back in the day people were not wastful as they are today. Stale bread would be made into something else. 🥨🍞🥖🥯🥐🍞 Bread soup. Bread pudding. Panada. Bread crumbs. Croutons.
@@wwaxwork you are very probably incorrect. Today's techniques are top notch, obviously you shouldn't compare proper bread with crappy packaged one for sandwiches.
When I was a young lad, growing up in the Shetland Isles, we had a dish called "saps" which was very similar. It was white bread soaked in hot milk and usually had some sugar added. I remember having it when I had mumps and had difficulty swallowing. Occasionally, we would have it because that was all we could afford.
Post-Soviet countries know this dish as tyurya. It is either sweet (milk, white bread, jam) or savory (rye bread, lots of greenery, onions and kwass (fermented beverage made of rye bread)
Haven't had Kvass in years, it's so good. Anyone unfamiliar, it's a delicious drink by itself, great summer sippin' drink, to me (USA) feels like a light, flavorful mead.
As a morning breakfast food in taverns, perhaps panada was a way for proprietors to use day old or stale bread and recoup some money from what would otherwise be wasted anyway?
Thought the same thing. A lot of these recipes from back then seem to be written for situations where you've got a whole lot of something that's going to spoil if you don't use it soon. And that would be the main concern of people - cooking for businesses like taverns or just a private home - in the days before canning and refrigeration.
Thanks for the etymology. I was gonna be an etymologist but life happened. I ended up raising 4 great kids instead. But now I'm writing the great American novel set in the 18th century. Must find a way to fit panada in. hmmm
@@DoloresJNurss Yeah, I have read various ways different grains were made into baby food, for older babies. Always mushy, like oatmeal would be. Even soft white rice with bean broth can be baby food, in Latin American countries.
Looks similar to what my mum made me and called pobbies. If you're talking about basically bread porridge. I've made it in the microwave several times as an adult, had it for breakfast at work a few weeks ago, just milk, ripped up bread and then golden syrup and put it in microwave. Not sure how authentic that is. Tasty tho.
I remember my mother telling me that she used to eat this as a child in Northern Ireland in the 1940's. I've never heard anyone else mention it until now.
Me too! I think that is the funniest thing I’ve read in a while! I always dreamed of being a hobo and cooking beans in a shovel. Ever since I was a small child.
Growing up, when we were sick, my mom made something similar. Bread, cut up, in milk (warm or cold), with nutmeg, ginger and cinnamon and a touch of sugar. The bread would break down to almost pudding like.
Sounds really good & comforting. When I was ill as a kid it was plain arrowroot pudding to settle our stomachs, made with whole milk so not too bad, & once you'd started to perk up you might get a spoon of home made raspberry jam or honey in it.
My grand mother did the same thing when not feeling wel or even when she just didn't know what she wanted, though she didn't add anything, just a bowl of bread and milk. And of course milk (hot) toast was a thing for us. Good with salt and pepper
My mom would make something similar for Saturday morning breakfasts if she didn't have to work, though instead of bread she'd use rice. Overcook the rice just a little bit and it turns into something like porridge after you add the milk and stir it well.
This still shows up in modern kitchens. Meatloaf is often made with a panade of bread soaked in milk. And then there's the French onion panade. That's basically onion soup with the soup to bread ratio flipped. Sliced bread in a casserole doused with an onion soup and gratineed with cheese.
This reminds me of a "bread and butter soup" my Czech grandmother made, she'd add cinnamon and sugar, sometimes raisins. It was made with hot milk and white bread.
What you said makes more sence than for someone who is actually sick. For the sick you need Bone broth, not cream. If you are allegic to milk and or cream, that could nearly kill you. I can't do cream and milk is not great for me either. Now goat milk, that might work, is easier to digest for everyone too.
Can't believe how dedicated Jon is... he went out and got sick just for us, just for the thumbnail photo, to guarantee the authenticity of this meal for the sick! Incredible!
My grandma's "American Women's Cook Book" has a recipe for it and it's just hot water or cream soaked into a soda or gram cracker and double boiled. It's located right next to Indian-Meal Gruel and Rice Jelly and they're all surprisingly good
I grew up in the 50s and 60s where Mom fed us “Milktoast” when we were sick. Toasted bread, usually homemade, buttered and cinnamon and warm milk. Sprinkle with sugar. Mmmm!
When I was a cook at a resort in Idaho, lo these many years ago, we used to make milk toast for a regular customer. An older gentleman. He liked his made from a slice of toasted bread placed in hot milk, with a poached egg on top.
Reminds me a little bit of something I had at home growing up: a bowl of crumbed homemade bread with warm milk poured over. I still have that as a comfort food sometimes. It's so good.
"I just...the option was there. They knew full well what they were doing, they had the nutmeg and dont tell me they didn't because I know they did, and they just... _didnt_ . I'm not angry, im just...frustrated. I expected more."
In Germany and Austria we know this as Semmelmilch or Eingebrocktes (literally meaning something that is added in chunks). But we keep the bread in chunks and do not mash it. This is real soulfood after a bad day. btw: nice thumbnail
In Sweden, around Lent and Shrove Tuesday, they eat a bun called semla. The top is cut off and it is filled with some almond paste and topped with whipped cream, after which the top is placed back on and sprinkled with powdered sugar. A traditional, and now probably a bit old-fashioned way of eating it, known as hetvägg (from the German for hot wedges or hot buns), is to put it in a bowl and pour hot milk around it.
@@fordhouse8b 💖😎 Sounds like a delicious desert to me, I would pour the milk into a cup though, probably make it a hot chocolate drink. That bun sounds soooo good.
Food for the sick, food for the poor, food for the well-to-do, of the backwoods and all in between. This channel is food for the soul. Thank you, guys.
Interesting. I'm recovering from diverticulitis and i couple of those recipes could actually work for me right now. I'm finally allowed to start having things like white bread, mash potatoes, and things like that. I'm going to try this.
A grilled cheese sandwich extra butter with a creamy tomato soup, i just feast on those till i get better(Note: i eat like a madman when i get sick so that might be 5+ sandwiches). Always feel better within a day. Listening to these recipes is absolutely fascinating, it always sounds like an elder explaining cooking rather than a chef.
Right there is the number one foods that if I eat them I get to have indigestion. This combination just kills me. I eat these things by themselves or together with other foods no problem. I make this for my wife sometimes but I stick with the soup and a ham sandwich
Huh... Sounds tasty! I'm still a big fan of a can of Campbell's chicken noodle soup with some saltine crackers mixed in, a dash of garlic powder and cayenne pepper, served with a glass of orange Gatorade with a packet of orange Emergen-C mixed in. Kicks the butt of a cold in no time while clearing your sinuses. Less prep work than that Panada stuff, which is great if you have nobody to tend to you while you're sick. I'll have to try out this Panada stuff, though! I love learning about and eating historical recipes we've all but forgotten.
This is helpful for those of us who peruse old recipe books- I've run across recipes that require a panada (as an ingredient, with the assumption that the reader already knows what it is and how to make it) in a turn of the 20th century cookbooks in savory recipes.
I have to say, I’ve been running through your channel for a few days now; you are an absolute delight and pleasure to watch. Mixing two of my favorite things; cooking and history! This was the best find I’ve had on RU-vid all year! Thank you for your work and please keep it up!
Reminds me of something from my childhood. My dad used to eat what he called, "milk toast" when he was feeling ill. It was something from his own childhood in the 1930s. It looked just like that.
Great channel to watch while quarantining at home with covid. This channel is quite literally, the best way to get away from all the stress and turmoil of life. Please keep making great content!!!
Another great recipe and interesting bit of history. I've never heard of the savoury one before but the sweet one is very similar to something my mum used to make when us children were unwell. A bit simpler, though, it consisted of torn up pieces of bread into a bowl, hot milk poured over and sprinkled with sugar. It was also useful for a makeshift pud or snack, and is something I still enjoy occasionally when not feeling too good. The savoury one sounds good too. :)
As a Brit and a cook I find many of these recipes very interesting along with the way you go about cooking them . I was very lucky to grow up with much contact with my great great grandmother whom was born 1889 and was a cook housekeeper and lived till she was 94 , we weren’t allowed in the kitchen but we could watch if quiet , my Nan was a cook in her own hotel businesses over the years and my mum is a great cook even today at 82 . I still make suet puddings for my family both savoury and sweet . This recipe , the savoury in particular reminds me greatly of bread sauce made from scratch and eaten with turkey !
Not even a minute ago my heart was so sad because my Father is ill and this video just appeared in my timeline and the music started and what can I say, my heart felt better by a second! I love this timetravels with Mister Townsend so so much! 💖💖💖 It has a healing effect, that's for sure!
@@texastea5686 because as a little kid on average brain doesn't really recognize that the teachers aren't just puppets of the school. They know they are somewhere deep in the gray matter, but it doesn't make that connection till a little later on.
I just want to quickly say: Thank you very, very much for being such a positive influence on my life. Your work has inspired me for years now, and I look forward to your future presentations with both deep satisfaction, and vigorous excitement. Godspeed, and good fortune, Townsends and crew!
Bread soup! I made this today! I was as surprised as John. It was different... but good. I made it with whole wheat bread and half as much onion, though I finely diced the onions, and left them in, as they disappeared into nothing after 25 minutes in simmering water, and they do add a little nutrition. I also grated pepper directly into it, rather than using whole peppercorns, and used a lot of nutmeg. It was surprisingly addictive - I just kept ladling it into my mouth. It could be easily modified in any number of ways, but what a simple, extremely cheap recipe for someone wanting a tasty hot meal. A handful of oats... a leftover chicken carcass... All kinds of ways to prepare a meal costing less than a buck a serving, I bet, especially if you made the bread yourself. Thanks Townsends!
Chicken noodle soup of course. It has what you need to continue the fight. Water, salts (electrolytes), fats, protein, sugars, and a little bit of solid food. Nothing better IMO.
Interesting how some of these recpies based on the same basic idea survive and are transmitted through different places and cultures. Today I learned that "milk toast" has been around for centuries in all sorts of variants.
Øllebrød is a Danish Viking-era beer and rye bread porridge served warm with cream. Can be cooked with spices and sweetened or savory seasoned. Sounds similar.
The version that you made seems very similar to bread sauce which is a traditional accompaniment to a Christmas dinner here in the U.K. My Dad also used to try to give me warm milk with chunks of bread in it when I was ill as a kid...I only tried it once and as I have never really enjoyed drinking milk, one sip was enough...but bread sauce is lovely.
Oh, wow!! I saw reenactors in Colonial Williamsburg a few years ago making the sweet version of panada, and also making corn pudding. It was so cool and smelled amazing!! Thanks for this video! Brought back nice memories of my time in Virginia.
This is easily one of my absolute favorite recipes I've learned from you. In fact I'm whipping some up right now as I'm under the weather. Thanks John, you make the world a better place
I couldnt hold back tears from just looking at the thumbnail, im not even emotional, but seeing Jon sad and suffering cant keep anyone cool. I didnt cry watching Titanic, I didnt cry watching Forrest Gump, but this was too much.
This was fascinating to come across. Panada and similar dishes are definitely a feature of traditional, old fashioned Italian home cooking - typically a food for the poor or the sick as you mention here. I even have seen a recipe for it in my Italian Academy of Cuisine cookbook. Wonderful video as usual, thank you.
I love watching your page. I have learned so much about history that was never taught and foods that i would love to try making. Its so relaxing to watch your shows.
When my mom was feeling poorly, she would make a savory milk toast. She would toast some bread, butter it, break it up in pieces, heat the milk, pour it on the toast, add S&P,& a poached egg. I myself love the sweet kind sprinkled with cinnamon sugar.
My mother made the same dish. It was very good when I was sick, and if we asked nicely, she would make it for breakfast even when we weren't sick. I still make it for a special breakfast or if I'm under the weather.
My mother had us (when we were sick) eat a soft boiled egg cut up over a slice of bread torn up into very small pieces. The yolk was runny and we stirred it all together to coat the bread, and added a little salt. I still eat this when I’m not feeling well, but sometimes eat it when I’m not sick.
I don't believe so. Martial gauntlets, of course but gloves are a bit pricey for a working man of the time who would have likely just wrapped their hands in rags.
I grew up in the north of England in the 1960s and we were regularly given a breakfast of bread soaked in hot milk and sprinkled with sugar. It was called pobs and was a good way of using up stale bread. The savoury version you made is almost identical to the bread sauce which is traditionally eaten with xmas dinner in the UK.
This is what in Serbia we call "popara" which means "steamed". You tear your bread to small peaces, fry it in lard for a bit with stirring until almost every piece gains some light color, then season and add enough water to almost cover it. Continue to simmer and stir to desired thickness. In the end, you add some of Balkan-style feta like white salty cheese and mush it in. Breakfast of champions, and you can only build up from there.
This is such a wholesome channel... talk about Panada for the soul. What's funny is that there are very few like "vegan food" and I am a practicing vegan and I couldn't care less, because it just is so nice watching these foods made... and its not even like I can't draw inspiration from a lot of these.
That's called POPARA (ПОПАРА) in Bulgarian and it's still a popular breakfast esp. for older generations or also when you're sick. There's are sweet and and savory versions too. My favourite is the simplest: toasted (that's optional) bread cut into croutons and chunks of feta cheese in boiling water with a spoonful of butter, maybe a bit of milk and lots of pepper, salt and savory (Satureja hortensis).
Breadcrumbs, onion and peppercorns with buttter and cream makes what is now known in the UK as 'bread sauce' still a traditional accompaniment to goose or turkey at Christmas. I make it every year with the addition of cloves for flavour.
IV had some tragic things happen to loved ones recently .. But your channel bring me comfort and really helps me. It is also very interesting , keep up the great work 🙂
I make a southern cornbread dressing at holidays that starts with cornbread, to which sauteed vegetables, broth and seasonings are added. Once it's a savory mush, it's baked. Apart from the difference between wheat bread and cornbread, the concept strikes me as similar.
In Northern Ireland, Panada, pronounced 'Pann-aye- da', is served with sugar and a full teaspoon on Mixed Spice... Plenty of butter and eat as a pudding to help the digestion and Patient. It's bloody delish!👏👏👏👏
