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Rich Riders (Rike riddere)

Rich riders (a richer Norwegian French toast) from Erken's Stor kokebok (1914): thin slices of white bread filled with almond paste and applesauce, dipped in cream, breaded in crushed rusk, and fried golden in butter. Served warm with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 461 (falt i det fri)

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About the dish

From the "Dessert" chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The recipe comes right after "Poor Riders" (fattige riddere, Norwegian French toast) and is the richer version, in which the bread slices are filled with almond paste and applesauce before frying.

How to make it

  1. 1

    Cut the bread

    Cut the bread, which should be a couple of days old, into thin slices. Trim off the crust if desired.

  2. 2

    Make the almond paste

    Blanch the almonds, grind them, and pound them in a mortar together with the confectioners' sugar and a little water into a fine paste.

  3. 3

    Fill the slices

    Spread the almond paste on one slice of bread and applesauce on another, and sandwich the slices together in pairs.

  4. 4

    Bread them

    Dip the sandwiched slices in the cream and turn them in the crushed, sifted rusk.

  5. 5

    Fry

    Fry the slices nicely golden brown in butter over medium heat, a couple of minutes on each side.

  6. 6

    Serve

    Serve warm with sugar.

Changes from the original

Measurements are converted from the deciliter notation "del." to modern dl, and "flormelis" is rendered as confectioners'/sifted sugar. The amount of white bread is given approximately (the original gives no quantity), and the little water for the almond paste is specified. Frying time and temperature are added as guidance.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 461) → 1949 (korrekturlest, s. 524)~33% av teksten endretfjernetlagt til
Franskbrød 50 gr. mandler 50 gr. flormelis 2 del. eplemos 3 del. fløte 2 del. støtt kavring 100 gr. smør. smør Brødet, som bør være et par dage dager gammelt, skjæres i tynde tynne skiver; mandlerne skoldes mandlene skåldes og males, støtes derefter i morter sammen med sukkeret og vandet vannet til en fin deig. Mandelmassen strykes over en brødskive og eplemosen over en anden annen skive, hvorefter skiverne lægges skivene legges sammen, dyppes i fløten, vendes i den støtte, sigtede siktede kavring og stekes pent gulbrune i smør. Serveres varme med sukker. Kan stekes, strøes med hakkede mandler, legges på fat, og i midten legges blandet småhakket frukt.

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Frequently asked questions

What are "rich riders"?
It is a warm dessert of white-bread slices sandwiched together in pairs with almond paste and applesauce, dipped in cream, turned in crushed rusk, and fried golden brown in butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 461.
Why should the bread be a couple of days old?
Slightly dry white bread can be cut into thin slices and won't fall apart when the slices are dipped in cream and fried. Completely fresh bread turns too soft.
How do I make the almond paste?
Blanch and grind 50 g of almonds, and pound them in a mortar with 50 g of confectioners' sugar and a little water into a fine paste. The paste is spread on one slice of bread, applesauce on another, and the slices are sandwiched together.
How are they served?
Warm, sprinkled with sugar. The recipe is figured for 4 servings and takes about 45 minutes.

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