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Lemon Egg Omelette

A light, flour- and sugar-free egg omelette with lemon juice and sweetener from Erken's invalid-cookery chapter, intended as diabetic fare; cooked in a little butter in a pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 669 (falt i det fri)

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About the dish

The recipe appears in the chapter on nursing and invalid cookery, in the section on food for diabetics. Here Erken advises that sugar be omitted or replaced with levulose or crystallose (a saccharin-type sweetener), and that flour and rusk not be used in the dishes — egg yolks are used instead. The omelette is exactly such a flour- and sugar-free dish meant to provide variety in a long, strict diet.

How to make it

  1. 1

    Beat the yolks

    Beat the egg yolks well together with the sweetener and lemon juice.

  2. 2

    Fold in the whites

    Beat the egg whites completely stiff and fold them gently into the egg yolk mixture.

  3. 3

    Cook the omelette

    Melt a little butter in a pan over medium heat. Pour in the batter and cook like an ordinary omelette until just set but still juicy. Fold the omelette over and serve at once.

Changes from the original

Crystallose has been replaced with a modern sweetener (to taste). The amount of butter for frying is estimated, and "juice of 1/4 lemon" is given as a tablespoon of lemon juice. The method has been filled out with modern cooking instructions.

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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. 669) → Modernisert~93% av teksten endretfjernetlagt til
2 eggeblommer krystallose saft stk eggeplommer. søtstoff (etter smak, tilsvarer originalens krystallose). 1 ss sitronsaft (saft av ¼ citron 1/4 sitron). 2 stivvispede eggehviter. Stekes som vanlig omelet stk eggehviter (stivpisket). 1 ts smør (til steking). Rør eggeplommene godt sammen med søtstoff og sitronsaft.. Pisk eggehvitene helt stive og vend dem forsiktig inn i eggeplommeblandingen.. Smelt litt smør paa pande. i en panne på middels varme. Hell inn røren og stek som en vanlig omelett til den er såvidt fast, men fremdeles saftig. Brett omeletten sammen og server straks.

Note til Modernisert

Krystallose er erstattet med moderne søtstoff (etter smak). Mengden smør til steking er anslaatt, og «saft av ¼ citron» er angitt som spiseskje sitronsaft. Fremgangsmaaten er utfyllet med moderne stekeanvisning.

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Frequently asked questions

What is crystallose, and can I use something else?
Crystallose was an artificial sweetener (saccharin) used in 1914, among other things in food for diabetics. If you do not want to use a sweetener, you can sweeten the omelette with a little sugar instead – but then it loses its point as sugar-free invalid fare.
How do I make the omelette?
Beat together 2 egg yolks with sweetener and the juice of 1/4 lemon, fold in 2 stiffly beaten egg whites, and cook the mixture like an ordinary omelette in a little butter in a pan. It takes only a few minutes.
Why is this recipe listed under invalid cookery?
It belongs to the chapter "Nursing and Invalid Cookery" in Schønberg Erken's Stor kokebok (1914, p. 669). The omelette is a small, light, and nourishing portion for one person, sweetened without sugar and freshened up with lemon.

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