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Poor Knights of Windsor

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Submitted by gecko

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

2 473
CUPS ML RASPBERRIES
3 45
TABLESPOONS ML POWDERED SUGAR
1 237
½ 118
CUP ML SHERRY *
3 3
EACH EACH EGG YOLKS
lightly beaten *
6 6
SLICES SLICES BREAD
up to 8, crusts removed, cut in triangles
3 86.7
OUNCES ML/G BUTTER
1 5
TEASPOON ML CINNAMON

Directions

Sprinkle the raspberries with confectioner’s sugar, crush them gently with a fork and set aside.

Whip the cream until it is stiff.

Place the sherry in one bowl and the lightly beaten egg yolks in another.

Dip the bread slices first in the sherry and then in the egg yolks.

Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown.

Transfer the slices to a warm dish and sprinkle each side with a little cinnamon.

Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 511 72% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 400mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 28% Vitamin C 28%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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