Mallorca

"For breakfast between eight and nine in the morning, people in the lower classes tend to have a small piece of bread (panet) with oil drizzled on top or, contrarily and more commonly, bread with cheese and dried or fresh figs depending on the season, which at times also means turning to prickly pears. In winter, some substitute this bread with sopes amb col (“cabbage soup”) or with a piece of fried fat or butifarra sausage.

Naturally, people with money in the towns, as well as the middle and upper classes in the city, have very different meals.

For breakfast, these generally have a small cup (xícara) of hot chocolate, generally diluted with water and, at times, with exquisite goat’s milk into which they dunk pastries such as ensaïmades, coques, coixins, bescuits or medritxos, or, simply, small slices of toast. If the season permits, they also add fresh figs or prickly pears to their meal."

Archduke Ludwig Salvator of Austria. Las Baleares por la palabra y el grabado. Majorca: General Part. Ed. Sa Nostra, Caja de Baleares. Palma de Mallorca. 1982.