Baked cream omelet (fløteomelett) from Erken's Stor kokebok 1914: 9 eggs, 60 g sugar, and 5.5 dl whipped cream are whipped/folded together, baked in a greased and crumbed mold for 30–45 min, and served with sugar or a red berry sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 465 (falt i det fri)
From the dessert chapter of Stor kokebok (1914). Erken offers a series of omelets and baked cream desserts to finish the meal; this one is baked in a mold in a water bath or oven and served with a red sauce.
Prepare the mold
Grease a mold well with butter and coat it with fine dried breadcrumbs. Set the oven to about 175 °C (345 °F).
Whip yolks and sugar
Whip the egg yolks and sugar pale and airy for about 15 minutes.
Fold in cream and whites
Whip the cream stiff and the egg whites stiff, separately, and fold them gently into the egg mixture.
Bake
Pour the mixture into the mold and bake it for 30–45 minutes, preferably in a water bath, until the omelet is set and lightly golden.
Serve
Serve at once with sugar or a red sauce (berry or fruit-syrup sauce).
Deciliters and grams have been kept as modern measures; "soured cream" is interpreted as clotted/heavy cream following the original wording and listed as cream to be whipped. The baking time is given in minutes, and the mold is described as greased and coated with breadcrumbs/semolina as was the practice of the day.
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
Kremfløte
Smør
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