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Torrijas
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
37Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates2.8 g
Sugars2.9 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium23 mg
Potassium91 mg
Calcium75 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 195. The excerpt below is the record exactly as published.
Torrijas. Take some slices of bread about as thick as one's finger and soak them first in a glass of milk sweetened and mixed with the yolk of an egg, and afterwards in port or any other sweet wine. Drain and fry in butter. Sprinkle with powdered sugar and grated cinnamon
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