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Migas (Peru)

Name: Migas (Peru)
Yield: 1 servings
Ingredients: stale bread; plenty of lard; ground chile; chopped onion; a pinch sweet marjoram; plenty of fresh cheese crumbled up; stoned olives (ripe); hard-boiled eggs chopped

From The Landmarks club cook book, 1903

Serves 1

Goat’s cheese is best for Migas.

Presented as published in 1903. 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

Nutrition per serving

544Calories

17 gProtein

32 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories544 kcal

Protein17 g

Carbohydrates32 g

Fiber1.7 g

Sugars3.8 g

Total Fat38 g

Saturated Fat15 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol229 mg

Sodium507 mg

Potassium183 mg

Calcium305 mg

Iron2.7 mg

Magnesium29 mg

Phosphorus255 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.7 mcg

Vitamin C0.5 mg

Vitamin A75 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate25 mcg

Choline159 mg

Caffeine0 mg

Water85 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.

IG AS (PERU). Soak stale bread, squeeze the water out, put it in a smother with plenty of lard, ground chile, chopped onion and a pinch sweet marjoram ; add plenty of fresh cheese crumbled up, and stir all constantly till well mixed, say ten minutes. Dress with stoned olives (ripe), crumbled fresh cheese and hard-boiled eggs chopped

Cook this with the app: pantry check, scaling, and the assistant.