Recipes > Desserts > Poveison



  • 1 loaf of French bread which is 2 days old
  • 1 pound dry prunes
  • cinnamon
  • sugar
  • lemon peel
  • milk
  • egg


Cut the French bread (after the crust has been removed) into slices about 1/2 inch in thickness; stew the prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to 1/2; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay 1/2 hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus