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Egg dishes

5 recipes · Sickroom care and invalid cookery

5 egg dishes recipes from the “Big Cookbook,” in the sickroom care and invalid cookery category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Baked egg in a mold

    Baked egg in a mold from Erken (1914): one egg baked soft in a buttered mold sprinkled with chopped ham in a water bath – a light egg dish for the sick.

  • Omelet

    Invalid's omelet of one egg with 1 tsp milk and salt, fried in butter over low heat, rolled up and served at once with jam or sugar. Erken 1914.

  • Omelet with Fish, Meat or Vegetable Stew

    Small omelet as invalid food from Erken (1914) of eggs, milk and stiff egg white, filled with a simple stew of fish, meat or vegetables.

  • Omelet with Ham

    Small omelet for invalids from Erken (1914): egg, finely chopped ham, milk and butter; the yolk whisked with ham, stiff egg white folded in and fried.

  • Omelet with Spinach

    An invalid's omelet of one egg from Erken (1914), filled with a stew of boiled, pressed spinach in a thick sauce of butter, cornstarch and milk.