Recipe Manuscript

Brod-Panade-Suppe

Name: Brod-Panade-Suppe
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 1
Cuisine: European
Ingredients: 80 g white bread (about 2–3 slices), preferably a day old; 20 g butter (for toasting, optional); 500 ml light meat broth (substitute chicken or beef stock, or use vegetable broth for vegetarian version); 1 egg yolk; fine salt, to taste; freshly grated nutmeg, to taste; Optional for sweet version: 500 ml water, 5–10 g sugar (1–2 tsp), grated zest from ¼ lemon, pinch of ground cinnamon

"Bread Panade Soup"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Brod-Panade-Suppe

"Man bähet Schnitten von weissem Brode recht schön gelb, legt sie in einen kleinen Fusshafen, und gießt schwach gesalzene Fleischbrühe darauf. Damit läßt man es kochen, bis die Schnitten recht weich sind. Dann treibet man es durch einen Seyher, thut es wieder in das Geschirr, und läßt es noch einmal siedend heiß werden. Dann zerrühret man, wenn es nur für eine Person gehört, 1 Eyerdotter in einem Suppenschüsselein, gießt die Suppe nach und nach daran, und thut ein wenig Muskatenn:Ruß oder Blüthe darauf. Man kann, wem die Suppe mit Fleischbrühe nicht beliebt, das Brod auch mit Wasser weich kochen, und wann es durchgetrieben ist, Zucker, Citronenschaalen und ein wenig Zimmet dazu thun, und doch auch mit Eyerdotter anrühren."

English Translation

"Slices of white bread are toasted until nicely golden, placed in a small pot, and weakly salted meat broth is poured over them. Let it cook until the slices are very soft. Then pass it through a sieve, put it back into the pot, and let it come to a boil again. If it is just for one person, beat 1 egg yolk in a soup bowl, gradually pour the soup over it, and add a little nutmeg flower or dust on top. If someone does not prefer the soup with meat broth, the bread can also be softened with water, and when it is sieved, add sugar, lemon peel, and a little cinnamon, and also mix in with egg yolk."

Note on the Original Text

The recipe is written in a straightforward, sequential style typical of late 18th-century German cookbooks. It presumes familiarity with basic kitchen tasks (like toasting bread or tempering eggs), omits specific quantities, and uses terms like 'Schnitten' for bread slices and 'Eydotter' for egg yolk. Spellings such as 'treibet man es durch einen Seyher' (pass through a sieve) and ingredient notes like 'Muskatenn:Ruß oder Blüthe' (meaning nutmeg grated or flower—i.e., the powdered spice) are common for the time. The occasional lack of standardization in spelling and punctuation was normal for print culture in the 1780s. Directions for sweet and savory versions, as well as the flexibility about using water instead of broth, show the pragmatic, resourceful nature of historical home cooking.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

Title

Augsburgisches Kochbuch (1788)

You can also click the book image above to peruse the original tome

Writer

Sophie Juliane Weiler

Era

1788

Publisher

In der Joseph-Wolffischen Buchhandlung

Background

A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.

Kindly made available by

Bayerische Staatsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the 'Augsburgisches Kochbuch', a celebrated cookbook first published in Augsburg, Bavaria in 1788 and authored by Sophie Juliane Weiler. The cookbook was written during a period when frugality and thrift were praised virtues, often finding creative uses for leftovers such as stale bread, a staple in many German kitchens. Bread soups like this one were common not only as comfort food but also as a means to make the most of each ingredient, turning humble pantry items into satisfying and nourishing fare. In an era long before refrigeration, every crumb was precious! The recipe offers both savory and sweet variants, highlighting the versatility of bread and the cook’s adaptability to different needs and tastes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Typical kitchen tools in 18th-century Bavaria would have included a footed cooking pot ('Fusshafen') for simmering the soup over an open fire or stove. Bread would have been sliced with a sturdy kitchen knife and possibly toasted in a pan or near the fire. A sieve ('Seyher')—a metal or cloth-strained device—was essential for passing the softened bread and broth into a smooth puree. The soup was reheated in the same cooking pot, while the egg yolk would be beaten in a soup bowl or small mixing vessel with a spoon or whisk.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

Ingredients

3 oz white bread (about 2–3 slices), preferably a day old
0.75 oz butter (for toasting, optional)
2 cups light meat broth (substitute chicken or beef stock, or use vegetable broth for vegetarian version)
1 egg yolk
fine salt, to taste
freshly grated nutmeg, to taste
Optional for sweet version: 2 cups water, 1–2 tsp sugar, grated zest from ¼ lemon, pinch of ground cinnamon

Instructions

Begin by taking slices of white bread (about 2–3 slices, 3 oz in total), and toast them in a bit of butter until golden on both sides.
Place the toasted bread in a small saucepan.
Pour over enough lightly salted meat broth (about 2 cups) to cover the bread.
Bring to a gentle simmer and cook until the bread is very soft, about 10 minutes.
Pass the mixture through a fine sieve or blend until smooth.
Return to the pot and reheat until just boiling.
If preparing for one person, beat one egg yolk in a soup bowl.
Slowly ladle a bit of the hot soup into the egg yolk, whisking constantly to temper.
Then gradually combine the rest, still whisking.
Grate a little nutmeg on top before serving.
Alternatively, for a meatless (and sweet) version, boil the bread with water instead of broth.
Once sieved or blended, add 1–2 teaspoons sugar, a little grated lemon zest, and a pinch of cinnamon to taste.
Finish as before with beaten egg yolk.

Estimated Calories

230 per serving

Cooking Estimates

It takes about 5 minutes to prepare the ingredients, including slicing and toasting the bread. Cooking the soup until the bread is soft takes 10 minutes. Each serving contains around 230 calories. The recipe makes 1 serving.