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Poor Knights
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Features
Heirloom Recipe From Britain of 1500 AD
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Ingredients (Click here for measurement conversion)
4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
1/2 teaspoon Cinnamon
1 1/4 tablespoon Sugar
Oil for frying
Confectioners sugar to serve
Cinnamon to serve
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Method
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.
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Comments
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.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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