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

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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