Poor knights - heirloom recipe from 1300'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
Date:

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:) Feb 1996.

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