Poor knights - heirloom recipe from 1500's br

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Recipe by: annicke

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
1/2 ts Cinnamon
1 1/4 tb Sugar
Oil for frying
Confectioners sugar to serve
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:) Mar 1996.