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)

Be the first to rate

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.

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.

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) → Modernised~80% of the text changedremovedadded

~~(Omelette de noël.)~~ 3 stk egg (deles i plommer og hviter). 20 ~~gr. smør~~ g smør. 1 ~~spiseskje fløte~~ ss fløte. 1 ~~— rom~~ ss rom. 1 ~~knivsodd~~ klype salt (originalens «knivsod»). 1 — klype sukker ~~½ teskje hakket~~ (originalens «knivsod»). 0,5 ts finhakket appelsin- eller ~~sitronskall smått hakket~~ sitronskall. 75 g finhakket skinke, hønse- eller ~~fuglekjøtt. Eggeplommene vispes sterkt~~ fuglekjøtt (mengde ikke oppgitt i originalen). 2 ss rom til flambering (originalens 1 likørglass). Visp eggeplommene godt med salt og ~~sukker, tilsettes~~ sukker. Rør inn fløte, ~~rom,~~ rom og det hakkede appelsin- eller ~~sitronskall~~ sitronskallet.. Visp eggehvitene stive og ~~tilsist de stivvispede hviter. Smøret varmes på~~ vend dem forsiktig inn i eggemassen til slutt.. Varm smøret i pannen, og hell inn eggemassen ~~helles i, røres~~ og rør litt om med en skje eller ~~gaffel. Kort før~~ gaffel til den stivner.. Legg det hakkede kjøttet på omeletten rett før den rulles sammen, ~~fylles~~ og legg den ~~med det hakkede kjøtt, legges~~ på et avlangt, varmt ~~fat, overhelles 1 likørglass rom~~ fat.. Hell over rommen, tenn på og ~~tendes på, idet~~ bær omeletten ~~serveres. Til 2 å 3 personer.~~ straks til bordet mens den flammer.

Note on Modernised

Mål omregnet til moderne enheter (desiliter/gram), «knivsod» tolket som en klype. Fremgangsmåten er delt i nummererte trinn; språket i trinnene er modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!