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Cherry Fritters (croûte aux fruits)

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. 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. 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. 3

    Bread

    Lift out the slices, let them drip a little, and turn them in a mixture of macaroon crumbs and rusk crumbs.

  4. 4

    Fry

    Clarify the butter and fry the slices golden brown in the well-heated butter, about 2 minutes per side.

  5. 5

    Garnish

    Lift out the slices, brush them with a little fruit jam, and sprinkle over blanched, chopped almonds.

  6. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 522) → Modernised~87% of the text changedremovedadded
Morellfritters. (Crodie aux fruits.) Franskbrød (uten skorpe) 1 stk loff (skorpen skjæres av; ekstra tykk skive til sokkel). 2 eggeplommer 1/2 l. stk eggeplommer. 2,5 dl melk (¼ liter). 1 spiseskje sukker sukker. 1 spiseskje revet appelsinskall appelsinskall. 1 dl makronsmuler kavring (knuste makroner). 1 dl kavringstrø (støtt kavring). 30 gr. g mandler (skåldes og hakkes). 100 gr. g smør marmelade moreller. Brødet skjæres (avklaret). 2 spiseskje fruktmarmelade. 300 g syltede moreller (eller annen syltet frukt). 1 teskje rismel (til jevning av saften, valgfritt). Skjær skorpen av loffen og skjær brødet i 1 cm. cm tykke skiver, overhelles eggeplom mene, vispet skiver. Sett av en tykk skive til sokkel.. Visp eggeplommene med melken, til satt sukker sukkeret og appelsinskall. Stykkene tas op, drypper appelsinskallet og hell blandingen over brødskivene.. Ta opp skivene, la dem dryppe litt av, vendes av og vend dem i blandet ma kronsmuler en blanding av makronsmuler og støtt kavring, legges på panne kavringstrø.. Klar smøret og stek skivene gyllenbrune i det godt varme, avklarede smør; leg ges op, bestrykes varme smøret, ca. 2 minutter på hver side.. Legg skivene opp, pensle dem med litt fruktmarmelade, strøes med de fruktmarmelade og strø over skåldede, hakkede mand ler. Anrettes mandler.. Rist den tykke brødskiven i ovnen som sokkel og lag en fordypning i den til de syltede morellene. Sett sokkelen midt på et avlangt fat, fat og legg fritterne rundt, den ene litt over den annen, omkring en ristet brødsokkel, andre.. Ønsker du jevnere saus, rør litt rismel ut i hvilken er gjort en fordyp ning til de syltede moreller. Annen frukt kan naturligvis benyttes istedenfor moreller. Saften saften fra frukten kan tilset tes litt rismel og gis gi den et op kok, om man vil ha jevnere saus. oppkok. Annen frukt kan brukes i stedet for moreller.

Note on Modernised

Mål er omregnet til dl og spiseskjeer; «støtt kavring» er angitt som knuste kavringer/kavringstrø, og avklaret smør er forklart. Steketid i panne er anslått. Ristet brødsokkel er beskrevet som en tykk loffskive ristet i ovnen.

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Frequently asked questions

What exactly are cherry fritters?
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.

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