Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Egg-White Omelette

Erken's egg-white omelette from 1914: stiff egg whites mixed with sugar and cooked, slivered prunes, baked in a greased mold for 20–30 minutes. Variations with apricots, dried bananas, or apple purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 470 (falt i det fri)

Be the first to rate

About the dish

An airy baked egg-white dessert with prune purée, typical of Erken's thrifty use of egg whites left over after creams and sauces. The recipe gives several variations with apricots, dried bananas, or apples.

How to make it

  1. 1

    Soak the prunes

    Wash the prunes well and soak them overnight in 2 dl cold water.

  2. 2

    Cook the prunes

    Cook the prunes tender in the soaking water. Take out the pits, crack them, blanch the kernels, and use them together with the fruit flesh.

  3. 3

    Cut the prunes

    Cut the cooked prunes into fine slivers (or press them into a fine purée).

  4. 4

    Beat the egg whites

    Beat the egg whites completely stiff and gently fold in the sugar and prunes.

  5. 5

    Bake

    Fill the mixture into a well-greased mold and bake at 175 °C (345 °F) for 20–30 minutes, until the omelette is risen and golden. Serve at once.

Changes from the original

Measurements are given in modern units (dl, g). Overnight soaking has been moved in as the first step. The baking temperature is an estimate, since the original only says "hot oven"/"bake."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 470) → 1949 (korrekturlest, s. 536)~48% av teksten endretfjernetlagt til
5 eggehviter 150 gr. svisker 80 gr. sukker 2 del. vand. vann. De godt vaskede svisker koker i vandet, vannet, og naar når de er kokt, uttages uttas stenene, som knækkes; knekkes; marven skoldes skåldes og benyttes; sviskerne sviskene skjæres i fine strimler. Eggehviterne Eggehvitene vispes stive, irøres sukkeret og sviskerne. sviskene. Stekes i smurt form 20—30 minutter. Husk at vaske sviskerne minutten og sæt sett dem natten over i koldt vand, vann, kok dem i utbløtningsvandet. utbløtningsvannet. Har man lettere for aprikoser end enn svisker, behandles de paa på samme maate, måte, og mange synes, synes de smaker bedre end enn disse. Tørrede bananer, Bananer, blandet halvt med aprikoser, eller epler alene er ogsaa også godt. Av epler tages tas 1 kg., som skrælles, skrelles, skjæres op, dampes møre med 1 ske smør og presses fine eller gnides gjennem haarsigt. Benyttes bananer, tages kun 1 ske sukker. op.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the total time so long?
The prunes must be washed and soaked in cold water overnight. The cooking and baking themselves take little time – the omelette bakes 20–30 minutes in a greased mold.
Should I replace the soaking water before cooking?
No, the recipe says the prunes should be cooked in the soaking water (2 dl water).
Can I use fruit other than prunes?
Yes. Apricots are treated the same way and are thought by many to taste better. Dried bananas mixed half and half with apricots also work, or apples alone – 1 kg apples peeled, cut up, steamed tender with 1 spoon of butter, and pressed fine.
What do you do with the prune pits?
The pits are cracked, and the kernels are blanched and used in the dish.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!