Friday, 5 November 2010

Poor Knights of Windsor

From the Women's Institute Book of Home Cooking, 1984

A sliced loaf of bread
1/4 pint milk
2 oz caster sugar
1 egg
butter and cooking oil

Cut the bread into 2in wide fingers. Warm the milk and sweeten to taste. Beat the egg. Soak the fingers in the milk. Drain. Dip in the beaten egg. Fry in sizzling butter and oil (the oil stops the butter burning).
Serve piping hot with melted golden syrup or warmed jam.

Rich Knights (Swedish variation)
As above, but dipped the egged fingers ino chopped almonds and sugar. Serve with cream.

No comments:

Post a Comment