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Grilled Bread or Toast

Erken's description of toast (1914): white bread slices grilled over coals or lightly fried in melted butter, buttered generously at once to stay soft; served fresh without toppings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)

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About the dish

Here Erken explains what "toast" is – a foundation for the many small dishes with grilled bread that follow in the chapter.

How to make it

  1. 1

    Grill the bread

    Grill the bread slices over coals (in a toaster or on a grill), or fry them lightly in melted butter in the pan.

  2. 2

    Butter at once

    Butter the grilled bread generously right away, so that it stays soft.

  3. 3

    Serve

    If the bread is to be served without toppings, it must be brought to the table freshly grilled.

Changes from the original

Measurements and quantities are estimated; the original gives only a description with no stated amounts. "Grilled over coals" is described as frying in a pan or toasting in a modern toaster.

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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. 6) → Modernisert~85% av teksten endretfjernetlagt til
Franskbrødskiver smør. Toast er franskbrødskiver, som er ristet 8 skiver loff (franskbrød). 60 g smør (til risting og smøring). Rist loffskivene over glør (brødrister eller let stekt grill), eller stek dem lett i smeltet smør. Ristet brød bør altid smøres smør på pannen.. Smør det ristede brødet rikelig med smør straks det er ristet, forat med en gang, slik at det kan holde sig bløtt. holder seg bløtt.. Skal ristet brød brødet serveres uten paalæg, maa brødet komme ind pålegg, må det bæres inn nyristet.

Note til Modernisert

Mål og mengder er anslått; originalen gir bare en beskrivelse uten oppgitte mengder. «Ristet over glør» er omtalt som steking i panne eller risting i moderne brødrister.

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Frequently asked questions

What is toast in this 1914 recipe?
Toast is slices of French bread grilled over coals or lightly fried in melted butter. The recipe appears in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 6.
Why should the bread be buttered at once?
According to the recipe, grilled bread should always be buttered generously the moment it is grilled, so that it stays soft.
How is grilled bread served without toppings?
Then the bread must come in freshly grilled, that is, served hot and straight from the grate. The whole preparation takes only about 10 minutes for 4 servings.

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