Apple omelette (Erken 1914): hollowed-out, softly cooked apples are filled with raspberry jam and placed in a greased ovenproof dish; a batter of 6 egg yolks, 1 tbsp vanilla sugar, 3 tbsp cream, and stiffly beaten egg whites is poured over and baked 1 hour in a moderate oven. Served with sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 474 (falt i det fri)
A baked omelette over jam-filled apples — one of Erken's warm desserts, where the egg batter sets around the apples in an ovenproof dish. The recipe continues on the next page in the original edition.
Cook the apples
Peel the apples and hollow them out. Cook them soft in a little water and sugar.
Fill and arrange
Grease an ovenproof omelette dish. Fill the apples with raspberry jam in the middle and place them in the dish so they cover the bottom.
Make the batter
Whisk the egg yolks with the vanilla sugar, stir in the cream, and finally fold in the stiffly beaten egg whites.
Bake
Pour the batter over the apples in the dish and bake about 1 hour in a not-too-hot oven (about 150 °C (300 °F)), until the omelette is baked through.
Serve
Serve warm with sugar on the side.
The number of apples and amount of jam are estimated, since the original only states "apples" and "raspberry jam." "1 spoon" is interpreted as 1 tablespoon. Oven temperature ("not too hot oven") is given as about 150 °C (300 °F). The method has been divided into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
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