Migas
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 53. The excerpt below is the record exactly as published.
MIGAS Soak slices of stale bread and squeeze dry. Put olive oil or drippings in a frying pan and when boiling hot drop in an onion chopped fine, a little ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh cheese (prefer- ably goats' cheese), finely broken, and fry for about ten minutes. Remove to a hot plate; cover with grated cheese, stoned ripe olives and chopped hard-boiled egg
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