SC - food preserving

[Mark Harris]

Hi, Katerine here.  Allison writes:

>Arme Ritter (Poor Knights) is the name of a medieval German French toast.
> It is served with hot applesauce instead of American maple syrup.  I
>like to use the chunky applesauce, with cinnamon.  Be prepared to make
>LOTS if you use it.  Goes fast.  As I am not a morning person, someone
>else usually offers to do breakfast.  This is an easy dish for me to
>assign and for them to cook.

French toast (without, of course, the vanilla that many people put into
the batter) also exists in the English corpus, under the name pain perdu
("lost bread").  Recipes for it occur in both the manuscripts in Austin,
in _An_Ordinanace_of_Pottage_, in _Noble_Boke_off_Cookry_, and in
Harley 5401 (an English MS edited by Constance Hieatt in an article
that appeared recently in Medium Aevum).  None of them, however, call
for any topping (though all include sugar, so that the dish may still
be quite sweet).  There's also no particular indication that it was
viewed as a breakfast dish, but what the heck....

Cheers,

- -- Katerine/Terry