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Croutons (croutons de pain)

Erken's basic recipe for croutons: finger-thick slices of white bread without crust are fried light brown in butter (or lard) and drained on paper. The base for several small dishes in the chapter «Warm and cold small dishes».

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 1 (falt i det fri)

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About the dish

The opening recipe in the chapter «Warm and cold small dishes». Erken stresses that small dishes can add variety to meals without adding much cost, and that you can make tasty dishes from the simplest materials and from leftovers. Croutons are the basis for a number of the chapter's small dishes.

How to make it

  1. 1

    Cut the bread

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

  2. 2

    Fry in butter

    Melt the butter in a pan and fry the bread slices light brown on both sides. Instead of butter you can use lard.

  3. 3

    Drain

    Place the fried slices on paper towels so all the fat is drawn out, and use them warm.

Changes from the original

Quantities are estimated, since the original only states «French bread» and «butter». Lard is mentioned as an alternative, but butter is set as the main fat. The absorbent paper/flatbread for draining has been replaced with paper towels.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 1) → Modernisert~92% av teksten endretfjernetlagt til
Franskbrød smør. Brødet skjæres 8 skiver loff (franskbrød) (fingertykke skiver, skorpen skåret av). 100 g smør (kan erstattes med smult). Skjær loffen i fingertykke skiver, al skorpe skjæres væk, skiver og brødet stekes skjær bort all skorpe.. Smelt smøret i smeltet smør paa pande lysebrunt. Istedenfor en panne og stek brødskivene lysebrune på begge sider. I stedet for smør kan brukes smult. Brødskiverne lægges da, naar du bruke smult.. Legg de er stekt, op paa trækpapir eller flatbrød, forat stekte skivene på kjøkkenpapir slik at alt fett kan trækkes ut. fettet trekkes ut, og bruk dem varme.

Note til Modernisert

Mengder er anslått, siden originalen bare oppgir «franskbrød» og «smør». Smult er nevnt som alternativ, men smør er satt som hovedfett. Trekkpapir/flatbrød til avfetting er erstattet med kjøkkenpapir.

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Frequently asked questions

How thick should the bread slices be?
Finger-thick slices of French bread. All the crust is cut away before frying.
Can I use something other than butter?
Yes, lard can be used instead of butter. If you fry in lard, place the slices on absorbent paper (or flatbread) after frying, so the fat is drawn out.
How much should they be fried?
They are fried in melted butter in a pan until light brown. The whole preparation takes about 20 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 1, under warm and cold small dishes – bread dishes.

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