▁with ▁but ter ▁or ▁dri pping ▁for ▁a ▁few ▁minutes . ▁They ▁are ▁also ▁served ▁f ried ▁and ▁season ed ▁with ▁vin eg ar ▁and ▁black ▁pe pper , ▁but ▁sometimes ▁with ▁rum ▁and ▁brown ▁sugar . ▁Salt ▁is ▁not ▁added ▁during ▁cook ing , ▁as ▁it ▁stops ▁the ▁cook ing ▁process . ▁They ▁may ▁be ▁e aten ▁hot ▁or ▁cold . ▁ ▁A ▁children ' s ▁rh yme ▁counts ▁out ▁the ▁Sund ays ▁of ▁L ent ▁as ▁" T id , ▁Mid , ▁Mis ere ; ▁Car lin , ▁Pal m , ▁P ace - E gg ▁Day ", ▁referring ▁to ▁the ▁second ▁Sunday ▁when ▁" Te ▁De um " ▁was ▁s ung ; ▁the ▁third ▁when ▁" M i ▁De us " ▁was ▁s ung ; ▁ ▁the ▁Sunday ▁when ▁the ▁" M is ere ▁Me i " ▁was ▁ch anted ; ▁Car lin ▁Sunday ; ▁Pal m ▁Sunday ; ▁and ▁P ace ▁E gg s ▁on ▁E aster ▁Sunday . ▁ ▁Carl ins ▁are ▁low ▁in ▁fat , ▁and ▁have ▁ 2 3 g ▁per ▁ 1 0 0 g ▁of ▁protein ▁and ▁of ▁fib re . ▁They ▁contain ▁mang an ese , ▁mol y b den um ▁and ▁B ▁vit am ins , ▁especially ▁B 1 . ▁Their ▁red / blue ▁colour ▁der ives ▁from ▁anth oc yan ins , ▁which ▁have ▁des irable ▁nut r itional ▁properties . ▁ ▁Av ail ability ▁The ▁avail ability ▁of ▁black ▁pe as ▁is ▁season al ; ▁they ▁are ▁typically ▁available ▁from