Torrijas (Spanish)

Ingredients

• Cut some bread in round slices of a medium thickness
• Beat the yolk of an egg in milk
• in some liqueur, such as curaçao or maraschino
• sprinkle some grated nutmeg
• and sugar over them

Method

1. 1

   Cut some bread in round slices of a medium thickness.

2. 2

   Beat the yolk of an egg in milk; sweeten it.

3. 3

   Dip each piece of bread in the milk, then in some liqueur, such as curaçao or maraschino, etc.

4. 4

   Let the pieces drain; then fry them, sprinkle some grated nutmeg and sugar over them, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 45. The excerpt below is the record exactly as published.

ut some bread into round slices of a medium thickness. Boil some milk with sugar, and vanilla, SWEETS. 127 and a pincli of salt. Dip each piece of bread in the milk ; then dip them into a well-heaten yolk of egg. Now fry each piece in butter, and serve hot with ■castor sugar over them. 314. — Torrijas (Spanish). Cut some bread in round slices of a medium thick- ness. Beat the jmlk of an egg in milk ; sweeten it. Dip each piece of bread in the milk, tlien in some liqueur, such as curaQoa or maraschino, etc. Let the j)ieces drain ; then fry them, sprinkle some grated nutmeg and sugar over them

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