Poor knights - heirloom recipe from 1500's br
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thick slices of bread | |
| 2 | Eggs beaten | |
| 200 | millilitres | White wine [or milk] |
| ½ | teaspoon | Cinnamon |
| 1¼ | tablespoon | Sugar |
| Oil for frying | ||
| Confectioners sugar to serve | ||
| Cinnamon to serve | ||
Directions
This dish originated during the middle ages in England and spread all over the world with many variations. Traditionalists should use bread, but stale cake is a good substitute. Red wine can be used instead of white. Substitute milk for wine and you have a more recognizable dish called, incorrectly, french toast.
Bread: Cut off crusts and cut into quarters. Place in a deep dish.
Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread and leave to soak for 3 minutes. Heat the oil [¼ inch deep]. Drain the bread and slide it into the hot oil {Watch your hands as it 'spits'}. Fry until golden brown on both sides Drain on absorbent kitchen paper. Sprinkle with confectioners sugar and ground cinnamon. From Ron's Plaice in Blackpool:) Mar 1996.