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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)

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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."

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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. 536)~90% of the text changedremovedadded
5 eggehviter 150 g gr. svisker (med sten). 2 dl vann (til bløtlegging og koking). 5 stk eggehviter. 80 g sukker. 1 ss smør (til å smøre formen). Vask sviskene godt og legg dem natten over i gr. sukker 2 dl kaldt vann.. Kok sviskene møre del. vann. De godt vaskede svisker koker i bløtleggingsvannet. Ta ut stenene, knekk dem, skåld kjernene vannet, og bruk dem sammen med fruktkjøttet.. Skjær når de kokte er kokt, uttas stenene, som knekkes; marven skåldes og benyttes; sviskene skjæres i fine strimler (eller press dem til en fin puré).. Visp eggehvitene helt stive og rør inn strimler. Eggehvitene vispes stive, irøres sukkeret og sviskene forsiktig.. Fyll massen sviskene. Stekes i en godt smurt form 20—30 minutten og stek ved 175 °C sett dem natten over i 20–30 minutter til omeletten er hevet koldt vann, kok dem i utbløtningsvannet. Har man lettere for aprikoser enn svisker, behandles de på samme måte, og gyllen. Serveres straks. mange synes de smaker bedre enn disse. Bananer, blandet halvt med aprikoser, eller epler alene er også godt. Av epler tas 1 kg., som skrelles, skjæres op.

Note on Modernised

Mål er oppgitt i moderne enheter (dl, g). Bløtlegging natten over er flyttet inn som første trinn. Steketemperatur er anslått, siden originalen bare sier «varm ovn»/«stekes».

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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.

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