Poor Knights
From The school cookery book, 1881
To make Poor Knights richer, beat an egg and add it to the milk before dipping the bread.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
521Calories
15 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein15 g
Carbohydrates116 g
Fiber2.7 g
Sugars69 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.3 mg
Sodium102 mg
Potassium507 mg
Calcium383 mg
Iron3.6 mg
Magnesium49 mg
Phosphorus325 mg
Zinc1.6 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D2.7 mcg
Vitamin C0.2 mg
Vitamin A157 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate96 mcg
Choline45 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The school cookery book (1881), page 59. The excerpt below is the record exactly as published.
Poor Knights. — Required: 1 lb. slices of stale bread; 2 oz. flour; 2 oz. soft sugar; 1 inch stick cinnamon ; T/z pint skim milk ; fat for frying
Cook this with the app: pantry check, scaling, and the assistant.