Torija
From The gourmet's guide to Europe, 1903
Traditionally eaten on Good Friday.
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
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 159. The excerpt below is the record exactly as published.
Torija , a dish chiefly eaten on Good Friday, consists of slices of bread dipped in sweet wine or sherry, fried in oil, and then covered with honey and water
Cook this with the app: pantry check, scaling, and the assistant.