Why is it called a Christmas omelette when it contains meat?

The recipe from Schønberg Erken's 'Stor kokebok' (1914, p. 466) is a sweet-savory festive omelette: the egg mixture is flavored with sugar, rum, and grated orange or lemon zest, while the filling is finely chopped ham, chicken, or poultry – ideally leftovers from the Christmas meal.

How is the omelette flambéed?

The finished, rolled-up omelette is placed on a long, warm platter, doused with 1 liqueur glass of rum, and lit just as it is served. Use a warm platter so the flame holds better.

How do I make the omelette airy?

Whisk the egg yolks vigorously with salt and sugar, stir in the cream, rum, and zest, and finally fold in the stiffly whipped egg whites. Melt the butter (20 g) in the pan, pour in the mixture, and stir only a little with a spoon or fork.

How much does the recipe make, and how long does it take?

3 eggs make an omelette for 2 servings, and the total time is about 25 minutes.

Christmas Omelette

Name: Christmas Omelette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 3 pcs eggs (separated into yolks and whites); 20 g butter; 1 tbsp cream; 1 tbsp rum; 1 pinch salt (the original's 'knivsod' (knife tip)); 1 pinch sugar (the original's 'knivsod' (knife tip)); 0.5 tsp finely chopped orange or lemon zest; 75 g finely chopped ham, chicken, or poultry (amount not given in the original); 2 tbsp rum for flambéing (the original's 1 liqueur glass)

Christmas omelette from Erken's Stor kokebok 1914: a sweet egg mixture with cream, rum, and citrus zest, filled with chopped ham or poultry, rolled, and flambéed with rum at the table. Serves 2.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 466 (falt i det fri)

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About the dish

A festive flambéed omelette from the dessert chapter of 'Stor kokebok' (1914). Despite the name, it is filled with chopped ham or poultry – a sweet-savory festive dish that was set alight at the table.

How to make it

1
Whisk the egg mixture
Whisk the egg yolks well with the salt and sugar. Stir in the cream, rum, and the chopped orange or lemon zest.
2
Fold in the whites
Whip the egg whites until stiff and gently fold them into the egg mixture at the end.
3
Cook the omelette
Heat the butter in the pan, pour in the egg mixture, and stir a little with a spoon or fork until it sets.
4
Fill and roll
Place the chopped meat on the omelette just before it is rolled up, and set it on a long, warm platter.
5
Flambé and serve
Pour the rum over it, light it, and carry the omelette to the table at once while it flames.

Changes from the original

Measurements converted to modern units (deciliters/grams), and 'knivsod' (knife tip) interpreted as a pinch. The method has been divided into numbered steps; the language of the steps has been modernized.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 532) → 1914 (proofread, p. 466)~50% of the text changedremovedadded

~~(Omelette de noël.)~~ 3 egg 20 gr. smør 1 ~~spiseskje~~ spiseske fløte 1 — ~~rom~~ rum 1 ~~knivsodd~~ knivsod salt 1 — sukker ½ ~~teskje~~ teske hakket appelsin- eller ~~sitronskall smått~~ citronskal smaat hakket skinke, ~~hønse-~~ høns- eller ~~fuglekjøtt. Eggeplommene~~ fuglekjøt. Eggeblommerne vispes sterkt med salt og sukker, ~~tilsettes~~ tilsættes fløte, ~~rom,~~ rum, det hakkede appelsin- eller ~~sitronskall~~ citronskal og ~~tilsist~~ tilsidst de stivvispede hviter. ~~Smøret~~ Smørret varmes ~~på pannen,~~ paa panden, og eggemassen ~~helles~~ heldes i, røres litt med en ~~skje~~ ske eller gaffel. Kort før omeletten rulles sammen, ~~fylles~~ fyldes den med det hakkede ~~kjøtt, legges på~~ kjøt, lægges paa avlangt, varmt fat, ~~overhelles~~ overheldes 1 ~~likørglass rom~~ likørglas rum og ~~tendes på,~~ tændes paa, idet omeletten serveres. ~~Til 2 å 3 personer.~~

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Frequently asked questions

Why is it called a Christmas omelette when it contains meat?: The recipe from Schønberg Erken's 'Stor kokebok' (1914, p. 466) is a sweet-savory festive omelette: the egg mixture is flavored with sugar, rum, and grated orange or lemon zest, while the filling is finely chopped ham, chicken, or poultry – ideally leftovers from the Christmas meal.
How is the omelette flambéed?: The finished, rolled-up omelette is placed on a long, warm platter, doused with 1 liqueur glass of rum, and lit just as it is served. Use a warm platter so the flame holds better.
How do I make the omelette airy?: Whisk the egg yolks vigorously with salt and sugar, stir in the cream, rum, and zest, and finally fold in the stiffly whipped egg whites. Melt the butter (20 g) in the pan, pour in the mixture, and stir only a little with a spoon or fork.
How much does the recipe make, and how long does it take?: 3 eggs make an omelette for 2 servings, and the total time is about 25 minutes.

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