The story
The “transformation” of several old rolls or other baked goods into a real delicacy can be achieved excellently with an old recipe from grandmother’s time. Even in the distant past, for example in ancient Roman kitchens and later in those of medieval castles, older baked goods were not simply thrown away.
The chefs of that era used ingenious recipes to conjure up delicacies that left no one thinking about leftover bread. The term “poor knight ” dates back to that era and has survived to the present day. Unfortunately, the dish has been forgotten in recent decades. Nevertheless, it is worth reviving the preparation of this tasty dish.
The historical recipe
Old recipes and magic formulashave two magical words in common: “Take”…..in this case 4 rolls, cut them open, break two eggs and mix them with two tablespoons of milk and a tablespoon of sugar. The old bread slices “come to life” and quickly soak up the milk. White bread crumbs are added. Fat or lard is now heated in a pan, but nowadays corn oil, sunflower oil or olive oil is more commonly used.
The bread slices are dipped in the bread and baked until golden brown. Plum jam or damson jam, some also call it “Powidl”, gives the dish a special flavor. A coffee spoon of rum, a pinch of cinnamon and a small portion of coarsely chopped nuts are used to add further refinement. The bread slices filled with these ingredients are sprinkled with a little powdered sugar and served fresh from the oven.
Fancy more historic dessert recipes? Then try the Viennese Polsterzipf: click here for the recipe!
Time Travel tip: You can still order this dish at the “Chez Bernard” restaurant on the 7th floor of the Motto Hotel on Mariahilfer Straße.
Sources:
www.wikipedia.org/wiki/Arme Ritter, 26.2.2024
Pearls of Viennese cuisine by Franz Ruhm, Deutsche Buchgemeinschaft, Vienna, 1950, pages: 149,150
Author: Michael Ellenbogen
