Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Migas (Peru)
From The Landmarks club cook book, 1903
Serves 1
Goat’s cheese is best for Migas.
A modern interpretation · AI-generated from the original record
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
Method
Soak stale bread, squeeze the water out, put it in a smother with lard, ground chile, chopped onion, and sweet marjoram; add fresh cheese and stir constantly for about ten minutes.
Dress with olives, fresh cheese, and chopped hard-boiled eggs.
Nutrition per serving
621Calories
23 gProtein
32 gCarbs
44 gFat
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
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