Poor knights - heirloom recipe from 1500's br

Yield: 4 Servings

Measure Ingredient
4 \N Thick slices of bread
2 \N Eggs beaten
200 millilitres White wine [or milk]
½ teaspoon Cinnamon
1¼ tablespoon Sugar
\N \N Oil for frying
\N \N Confectioners sugar to serve
\N \N Cinnamon to serve

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.

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