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Poor Knights (French Toast)

Erken's poor knights, a Norwegian French toast (Stor kokebok 1914): finger-thick slices of white bread without crust studded with almond slivers, soaked in 2 eggs whisked with creamy milk, dusted with sugar and cinnamon and fried light golden brown in butter. Served warm with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 460 (falt i det fri)

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About the dish

Erken's classic poor knights (Norwegian French toast) in "Stor kokebok" (1914). Here they are finer than the everyday version: almond slivers are stuck into the bread slices before they are soaked in egg and creamy milk. The recipe stands among the bread desserts alongside "Rich Knights."

How to make it

  1. 1

    Cut the bread

    Cut the white bread into finger-thick slices and cut away the crust.

  2. 2

    Almonds

    Blanch the almonds, shave them into thin slivers lengthwise and stick the slivers into the bread slices.

  3. 3

    Soak

    Whisk the eggs and creamy milk together and place the slices in the mixture until they are soaked through.

  4. 4

    Season

    Lift the slices out carefully and dust them with sugar mixed with cinnamon.

  5. 5

    Fry

    Fry the slices light golden brown in butter, or optionally deep-fry them.

  6. 6

    Serve

    Serve warm with sugar on the side.

Changes from the original

The amount of creamy milk was illegible in the OCR text and has been set to 5 dl (creamy milk = milk with a little cream added, here whole milk with a little cream). Units are modernized to grams/dl/tbsp/tsp, and frying in a "lard pot" is given as frying in butter or neutral oil.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 460) → 1949 (korrekturlest, s. 524)~27% av teksten endretfjernetlagt til
Franskbrød 30 gr. mandler 2 egg ½ l. fløtemelk 1 spiseske spiseskje sukker 1 teske teskje kanel eller vanilje smør. Brødet, som gjerne kan være et par dage dager gammelt, skjæres i fingertykke skiver, skorpen skjæres bort. Mandlerne skoldes, Mandlene skåldes, skaves op langsefter langs efter og stikkes ind inn i brødskiverne. brødskivene. Eggene og fløtemelken vispes sammen, og heri lægges skiverne, legges skivene til de er gjennembløtt; tages forsigtig tas forsiktig op, strøes med sukker og kanel, som er blandet sammen, stekes lyse gulbrune i smør eller smultgryte. Serveres varme med sukker til.

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Frequently asked questions

Which bread is best for poor knights?
White bread that can preferably be a couple of days old. Cut it into finger-thick slices and cut away the crust.
What is the soaking mixture made of?
2 eggs whisked together with ½ liter creamy milk. The bread slices are placed in the mixture until soaked through, and lifted out carefully.
What are the almonds for, and how are they used?
30 g almonds are blanched, shaved lengthwise and stuck into the bread slices before they are soaked.
How are they fried and served?
The slices are dusted with sugar mixed with cinnamon (or vanilla) and fried light golden brown in butter or in a deep-frying pot. Served warm with sugar on the side. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 460.

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