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Poor Knights - Heirloom Recipe From 1300's Brbreads, desserts, british 4 thick slices of bread 2 eggs beaten 200 ml white wine [or milk] 1/2 teaspoon cinnamon 1 1/4 tablespoon sugar 1 oil for frying 1 confectioners sugar to serve 1 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 [1/4 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:) Feb 1996. Date:
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