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Egg cake with bread

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Egg, s. 54 (falt i det fri)

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How to make it

  1. 1

    Make the egg mixture

    Stir the egg yolks, potato starch, salt and milk together. Fold in the stiffly whisked egg whites.

  2. 2

    Fry

    Fry the bread cubes in butter in a frying pan and pour the egg mixture over. Lift the egg cake slightly with a palette knife as it cooks.

  3. 3

    Turn and serve

    Turn the cake and cook briefly on the other side. Sprinkle lightly with sugar before serving.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 54)~71% of the text changedremovedadded
Eggekake med brød 4 stk egg (skilt). egg, 1 ts potetmel. salt. 1,25 potetmel, salt, 1.25 dl melk. melk, 2 dl brødterninger (franskbrød). brødterninger, 30 g smør. sukker (til å strø over). Rør eggeplommer, smør Eggeplommer, potetmel, salt og melk sammen. Vend inn røres sammen og tilsettes de stivpiskede eggehvitene.. Stek brødterningene stivvispede eggehviter. Franskbrødterningene stekes i smør i en stekepanne og hell eggemassen over. Løft herover helles eggemassen. Under stekingen løftes eggekaken litt med en palett underveis.. Vend kaken og stek omelettkniv. Kaken vendes, stekes et øyeblikk øieblikk på den andre siden. Strø denne side. Bestrøes tynt med sukker før servering. serveringen.

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