- a dish made of bread boiled to a pulp and flavored
- a paste made of flour boiled in water or milk, and used as a binding agent, esp. in forcemeats
Origin of panadaSpanish from pan from Classical Latin panis, bread: see food
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.
Origin of panadaSpanish from pan bread from Latin pānis ; see pā- in Indo-European roots.