What fruit can I use?

The recipe is flexible: fresh fruit, preserved fruit, or orange compote mixed with sliced bananas. The fruit is placed in a buttered omelette dish before the egg mixture is poured over.

How long should the omelette be baked?

Half an hour at an even heat. Count on about 70 minutes total, since the egg yolks and sugar must be whisked for 20 minutes first.

Why both bitter and sweet almonds?

The 5 bitter almonds provide aroma (equivalent to almond extract), while the 60 grams of sweet almonds add richness. All are blanched and finely chopped or ground before being stirred into the egg mixture.

Should it be served warm or cold?

Both work. If served cold, add a layer of stiffly whipped cream on top, as Schønberg Erken recommends in "Stor kokebok" (1914).

Fruit Omelette

Erken's fruit omelette (1914): preserved fruit or orange compote with bananas in a buttered dish, topped with whisked egg yolks, ground sweet and bitter almonds, and stiffly beaten egg whites, baked for half an hour; served warm or cold with cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 488 (falt i det fri)

Be the first to rate

About the dish

An "omelet" in Erken's sense is a sweet egg mixture baked in a dish in the oven. The recipe appears in the dessert chapter of "Stor kokebok" (1914) and is a nice way to use preserved fruit or orange compote with bananas.

How to make it

1
Place the fruit in the dish
Butter an ovenproof omelette dish well and spread the fruit evenly over the bottom.
2
Whisk the egg foam
Whisk the egg yolks with the sugar into a thick, pale foam, 8–10 minutes with an electric mixer (20 minutes by hand).
3
Mix in the almonds
Stir in the blanched, finely chopped or ground sweet and bitter almonds.
4
Fold in the egg whites
Whisk the egg whites until completely stiff and fold them gently into the almond mixture.
5
Bake
Pour the mixture over the fruit and bake at an even heat, about 170 °C (340 °F), for half an hour until the omelette is golden and set.
6
Serve
Serve warm, or cold with a layer of stiffly whipped cream on top.

Changes from the original

The fruit quantity is not given in the original; estimated at about 500 g. Bitter almonds are kept as in the original, but can be replaced with a few drops of bitter almond extract. A baking temperature (170 °C (340 °F)) has been added, and the whisking time shortened by using an electric mixer.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 488) → 1949 (korrekturlest, s. 560)~45% av teksten endretfjernetlagt til

~~Frugt,~~ Frukt, syltet ~~frugt~~ frukt eller ~~appelsinkompot,~~ appelsinkompott, blandet med ~~opskaarne~~ opskårne bananer. 5 bitre mandler 60 gr. søte mandler 4 egg 100 gr. ~~sukker. Læg frugten~~ sukker Legg frukten i smurt ~~omeletfat. Eggeblommerne~~ omelettfat. Eggeplommene vispes med sukkeret i 20 minutter, ~~tilsættes~~ tilsettes de ~~skoldede,~~ skåldede, finhakkede eller malte mandler, ~~tilsidst~~ tilsist de stivvispede eggehviter. Denne masse ~~heldes~~ helles over ~~frugten,~~ frukten, og omeletten stekes ved jevn varme i en halv time. Omeletten kan spises varm eller kold. Serveres den kold, ~~lægges~~ legges et lag stivvispet fløte over. Vendes forsiktig av formen, overhelles — idet den skal serveres — ½ del. rom og antendes. Til 4—6 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What fruit can I use?: The recipe is flexible: fresh fruit, preserved fruit, or orange compote mixed with sliced bananas. The fruit is placed in a buttered omelette dish before the egg mixture is poured over.
How long should the omelette be baked?: Half an hour at an even heat. Count on about 70 minutes total, since the egg yolks and sugar must be whisked for 20 minutes first.
Why both bitter and sweet almonds?: The 5 bitter almonds provide aroma (equivalent to almond extract), while the 60 grams of sweet almonds add richness. All are blanched and finely chopped or ground before being stirred into the egg mixture.
Should it be served warm or cold?: Both work. If served cold, add a layer of stiffly whipped cream on top, as Schønberg Erken recommends in "Stor kokebok" (1914).

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!