Torrejas travelled from theMiddle Ages
BY ELSY FORS
This dish appears documented for the first time in the 15th century in a letter by the Spanish poet Juan del Encina, who died in 1529 in León, from where the Leon people attribute its origin.
Others argue that the sweet is Andalusian, others Mudejar and others even argue it comes from the Romans because variants of the sweet can be found in territories that were Roman empire-occupied.
Because of its humble ingredients, this sweet also brings us back to the arrival of bread in Cuba, along with the hosts of the conquest. We could even imagine that even the longing for the torrejas led to the initial idea, for those arriving in the New World, still without bread, to make them with cassava instead of wheat bread.
They say that it is a sweet that is prepared, above all, in the Christian celebrations of Lent and Holy Week, but what’s certain is that anytime you want to make good use of days-old bread, before committing the sacrilege of throwing it out, it’s good for making torrejas and they say that is how its history began.
Thrifty people such as are those who have to cultivate the wheat and then cook it or make flour with the grain, some sources point out that the first place where torrejas were made with bread was in the convents and monasteries.
Bread, milk, eggs and honey or sugar, that’s the basic composition. Then the differences come and they say there are as many recipes of torrejas as there are cooks. There are those who fry the torrejas, but the recipe that we present below has the advantage, good for the health and the pocket, of only moistening the frying pan or the griddle so that the torrejas do not burn.