poor knight

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Poor knights made of baguette slices

Poor knights are a simple dish made from stale rolls or slices of white bread . Further, some regional designations are: Rusty Knights , bread slices , bread noodles , Semmelschmarrn , Weckzämmädä , Kartäuserklöße , Weckschnitten , Baked Weck , Bavesen , Pofesen , blind fish (with biscuits) and in the German Switzerland Fotzelschnitten .

history

Fotzelschnitte on a sale sign

Pieces of bread baked in fat were already known in a similar form in the Roman Empire . In the Roman cookbook De re coquinaria this recipe is in Latin: Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. In lacte infundis, frigis et in oleo, mel superfundis et inferes (German "Another dessert: You break scraped siligenes (winter wheat cakes) and make larger pieces. You dip (them) in milk and roast in oil, pour honey over them and offer . ").

poor knight

The oldest written German-language recipe for poor knights can already be found in the book of good food from the 14th century, which is quoted in the German dictionary of the Brothers Grimm : "Snit denne aht, snitten poor knights and bake those in smalze niht zu carry."

German writings from 1572 and cookbooks from 1598 mention the baked poor knights as they are still prepared today. In a German cookbook from 1606 they are called Gueldene Schnitten and Guldenschnitte . As early as 1601, Valerius Herberger literally called Poor Knights: "Poor knights bake and melt the poor" (see Magnalia Dei, or the great deeds of God ).

Pofesen

The name Pofese probably comes from pavese , the shape of the knight's shield from Pavia . In the medieval verse novella Meier Helmbrecht (middle of the 13th century) they are still mentioned by the name Klammer , and that everyone considers them to be a men's meal:

"Datz Ôsterrîche clamirre, is ez that, is ez dirre, the dumb and the wîse hant ez dâ for men spîse."

preparation

For preparation, the halved, rarely also debarked, rolls or white bread slices are soaked in a mixture of milk or cream with eggs , sugar , vanilla and salt and then fried in clarified butter or other fat. Depending on the recipe and region, plum jam or jam is placed between two slices of bread , which turns the poor knights into rich knights , or the soaked bread is rolled in breadcrumbs before baking . They are served with powdered sugar , maple syrup or a mixture of cinnamon and sugar and vanilla sauce .

International

North American French toast with fruits, butter and whipped cream, served with maple syrup
Spanish torrija

Similar (sometimes spicy) dishes are known in many countries, for example in England ( Poor Knights of Windsor , see English breakfast ), the USA and Canada ( French toast , formerly also German toast , in Québec pain doré ), France ( pain perdu ), Russia ( grenki ), Spain ( torrijas ), Albania and Kosovo ( bukë me vezë ), Finland ( köyhät ritarit ), Hungary ( bundás kenyér ), Turkey ( ekmek balığı ) and the Netherlands ( wentelteefje ). In old Bavaria and Austria  - filled with plums, powidl or even brain - they are called Pavesen (dialect Bavesen , Bovesen ).

As rabanadas , they are a traditional pastry in Portugal for Christmas, which is either dipped in a mixture of egg and milk or in wine, tea or water. After deep-frying, the rabanadas are sprinkled with cinnamon and sugar or covered with a sauce made from sugar, cinnamon, water and port wine.

In Spain are the torrijas  - mainly because of their high saturation level - a traditional dessert of Lent . The stale bread slices are first soaked in milk sweetened with sugar and flavored with cinnamon, then turned in a lightly beaten egg and finally fried in a pan. Finally, they are soaked in white wine, a sweet wine or liqueur and drizzled with a mixture of water and honey.

In the US and Canada, French toast is a common part of an extended breakfast. It is usually served with butter and maple syrup .

In Hungary this dish is called Bundáskenyér (“bread in fur”) and is usually eaten salted, alone with tea for breakfast or as an accompaniment to vegetables such as. B. Spinach.

variants

To related dishes are also known as casserole baked, especially in Austria and southern Bavaria known pyre and the so-called in southwest Germany Ofenschlupfer. Similarly, the dish can be baked as a bread casserole, for example with grated lemon peel, vanilla and raisins in a casserole dish covered with grated rolls, cinnamon, sugar and butter flakes; the baked, sliced ​​casserole can be fried in butter and served with compote or juice.

Other variants are the Versoffene Jungfrau , in which the milk is replaced by spiced red wine , or the rather hearty blind fish .

Trivia

The off the coast of New Zealand's North Island located Poor Knights Islands (English for about Poor Knights Islands ) may have been named after the food that was very popular at the time of their discovery (1769) by the Europeans.

literature

Web links

Commons : Poor Knights  - Collection of images, videos and audio files
Wiktionary: Poor knight  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. Army Knight. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 1 : A - Beer whey - (I). S. Hirzel, Leipzig 1854 ( woerterbuchnetz.de ).
  2. Explanation of the Gospels, if one is used to acting on Sundays in the Christian Churches, From Easter to Aduent, in which every Gospel in Drey is composed, sometimes in four sermons . Kröner, 1572 ( google.de [accessed December 5, 2017]).
  3. Art book Von somecherley Essen, Gesotten, Fried, Posteten, von Hirsch, Vogelen, Wildtprat, vnd other Schawessen, so auff Fürstlichen, vnd other Pancketen to prepare properly ... In the Fürstlichen Druckerey, 1598 ( google.de [accessed on December 5, 2017 ]).
  4. A deliciously new cookbook Of all kinds of dishes, vegetables, obs, meat, poultry, venison, fishing and Gebachens: Not only from healthy people: but also from sick people, in all kinds of diseases and remains ... Forster, 1606 ( google. de [accessed December 5, 2017]).
  5. Poor knights. WDR