Erken's cherry fritters (1914): slices of white bread soaked in egg-milk with sugar and orange zest, breaded in macaroon crumbs and rusk crumbs, fried in clarified butter, brushed with jam, and sprinkled with almonds; arranged around a toasted bread base filled with preserved morello cherries, with an optional thickened fruit sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 459 (falt i det fri)
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About the dish
"Croûte aux fruits" belongs to the gilded bread desserts in Erken's dessert chapter, where fried white-bread slices are arranged around a bread base with preserved fruit in the center — a showpiece in the serving style of the day. The recipe begins at the bottom of page 459 and continues on page 460.
How to make it
1
Cut the bread
Cut the crust off the bread and slice it into 1 cm thick slices. Set aside a thick slice for the base.
2
Soak in egg-milk
Whisk the egg yolks with the milk, sugar, and orange zest, and pour the mixture over the bread slices.
3
Bread
Lift out the slices, let them drip a little, and turn them in a mixture of macaroon crumbs and rusk crumbs.
4
Fry
Clarify the butter and fry the slices golden brown in the well-heated butter, about 2 minutes per side.
5
Garnish
Lift out the slices, brush them with a little fruit jam, and sprinkle over blanched, chopped almonds.
6
Plating
Toast the thick bread slice in the oven as a base and make a hollow in it for the preserved cherries. Set the base in the middle of an oblong dish and arrange the fritters around it, each slightly overlapping the next.
7
Sauce
If you want a smoother sauce, stir a little rice flour into the juice from the fruit and bring it to a boil. Other fruit can be used instead of morello cherries.
Changes from the original
Measures converted to dl and tablespoons; "crushed rusk" is given as crushed rusks/rusk crumbs, and clarified butter is explained. Frying time in the pan is estimated. The toasted bread base is described as a thick slice of white bread toasted in the oven.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 459
Franskbrød (uten skorpe)
2 eggeblommer
1/4 l. melk
1 spiseske sukker
1 spiseske revet appelsinskal
makronsmuler
kavring
30 gr. mandler
100 gr. smør
marmelade
moreller.
Brødet skjæres i 1 cm. tykke skiver, overheldes eggeblommerne, vispet med melken, tilsat sukker og appelsinskal. Stykkerne tages op, drypper litt av, vendes i blandet makronsmuler og støtt kavring, lægges paa pande i det godt varme, avklarede smør; lægges op, bestrykes med litt frugtmarmelade, strøes med de skoldede, hakkede mandler. Anrettes paa avlangt fat, den ene litt over den anden, omkring en ristet brødsokkel, i hvilken er gjort en fordypning til de syltede moreller. Anden frugt kan naturligvis benyttes istedenfor moreller. Saften fra frugten kan tilsættes litt rismel og gives et opkok, om man vil ha jevnere saus.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 522
Morellfritters.
(Crodie aux fruits.)
Franskbrød (uten skorpe)
2 eggeplommer
1/2 l. melk
1 spiseskje sukker
1 spiseskje revet appelsinskall
makronsmuler
kavring
30 gr. mandler
100 gr. smør
marmelade
moreller.
Brødet skjæres i 1 cm. tykke
skiver, overhelles eggeplom
mene, vispet med melken, til
satt sukker og appelsinskall.
Stykkene tas op, drypper
litt av, vendes i blandet ma
kronsmuler og støtt kavring,
legges på panne i det godt
varme, avklarede smør; leg
ges op, bestrykes med litt
fruktmarmelade, strøes med
de skåldede, hakkede mand
ler. Anrettes på avlangt fat,
den ene litt over den annen,
omkring en ristet brødsokkel,
i hvilken er gjort en fordyp
ning til de syltede moreller.
Annen frukt kan naturligvis
benyttes istedenfor moreller.
Saften fra frukten kan tilset
tes litt rismel og gis et op
kok, om man vil ha jevnere
saus.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1914 (proofread, p. 459) → 1949 (proofread, p. 522)~42% of the text changedremovedadded
Morellfritters. (Crodie aux fruits.) Franskbrød (uten skorpe) 2 eggeblommer 1/4 eggeplommer 1/2 l. melk 1 spiseske spiseskje sukker 1 spiseske spiseskje revet appelsinskal appelsinskall makronsmuler kavring 30 gr. mandler 100 gr. smør marmelade moreller. Brødet skjæres i 1 cm. tykke skiver, overheldes eggeblommerne, overhelles eggeplom mene, vispet med melken, tilsat til satt sukker og appelsinskal. Stykkerne tages appelsinskall. Stykkene tas op, drypper litt av, vendes i blandet makronsmuler ma kronsmuler og støtt kavring, lægges paa pande legges på panne i det godt varme, avklarede smør; lægges leg ges op, bestrykes med litt frugtmarmelade, fruktmarmelade, strøes med de skoldede, skåldede, hakkede mandler. mand ler. Anrettes paa på avlangt fat, den ene litt over den anden, annen, omkring en ristet brødsokkel, i hvilken er gjort en fordypning fordyp ning til de syltede moreller. Anden frugt Annen frukt kan naturligvis benyttes istedenfor moreller. Saften fra frugten frukten kan tilsættes tilset tes litt rismel og gives gis et opkok, op kok, om man vil ha jevnere saus.
They are slices of white bread without crust (about 1 cm thick) soaked in a mixture of 2 egg yolks, 1/4 l milk, 1 tablespoon sugar, and grated orange zest, turned in macaroon crumbs and crushed rusk, and fried in clarified butter. They are brushed with jam, sprinkled with chopped almonds, and served around preserved morello cherries.
Can I use fruit other than morello cherries?
Yes. The recipe explicitly says other fruit can be used instead of morello cherries — for example other preserved berries or fruits.
Why clarified butter for the frying?
Clarified butter tolerates higher heat without burning, so the bread slices get an even, golden crust. The butter should be well heated before the slices go in.
What is the bread base for?
A toasted bread base is set in the middle of the oblong dish, with a hollow where the preserved cherries are placed. The fritters are arranged around it, each slightly overlapping the next.
