How many servings does this omelet make?

The recipe is meant for 1 serving and suits light invalid food. It takes around 20 minutes total.

What does the egg mixture consist of?

1 egg yolk and 1 egg, 2 spoonfuls of creamy milk and 10 g butter for frying. The yolk is whisked well with the milk, and the stiffly beaten white is folded in before the omelet is fried in butter in a pan.

What can the omelet be filled with?

A stew of fish, meat, sweetbread or vegetables – or jam, as desired. The filling is made from 50 g fish, meat or vegetables, 5 g butter, 2 g wheat flour, ¾ tablespoon stock and milk, stewed in the usual way.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 665, in the chapter on nursing and invalid food.

Omelet with Fish, Meat or Vegetable Stew

Name: Omelet with Fish, Meat or Vegetable Stew
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs egg (separated into yolk and white); 1 pcs egg yolk (extra); 2 tbsp whole milk or cream (original's creamy milk); 10 g butter (for frying); 50 g fish, meat or vegetables (boiled, for the filling); 5 g butter (for the stew); 2 g wheat flour (for the stew); 0.75 tbsp stock (for the stew); 1 tbsp milk (for the stew); salt (to taste)

Small omelet for invalid food of egg yolks, milk and stiffly beaten egg white fried in butter, filled with a simple stew of 50 g fish, meat or vegetables (or sweetbread or jam). Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 665 (falt i det fri)

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About the dish

The omelet was one of Erken's main dishes in the invalid's diet – easily digestible and easy to vary with filling according to what the patient could tolerate.

How to make it

1
Make the stew
Stir butter and flour together, thin with stock and milk and bring to a boil. Mix in finely cut boiled fish, meat or vegetables and season with salt. Keep warm.
2
Mix the egg batter
Whisk the egg yolks well with the milk. Beat the egg white stiff and gently fold it in.
3
Fry the omelet
Melt the butter in a pan and fry the omelet gently until it is just set.
4
Fill and serve
Place the stew on one half, fold the omelet over and serve at once. The omelet can also be filled with sweetbread or jam as desired.

Changes from the original

"Creamy milk" is modernized to whole milk or lightly whipped cream; "spoonfuls" is interpreted as tablespoons. The filling is set apart as its own part of the ingredient list.

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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. 665) → 1949 (korrekturlest, s. 799)~74% av teksten endretfjernetlagt til

~~1 eggeblomme 1 egg 2 skeer fløtemelk 10 gr. smør. Fyldet: 50 gr. fisk, kjøt eller grønsaker~~ Ingredienser: 5 gr. smør 2 3 gr. hvetemel ¾ ~~spiseske~~ spiseskje kraft ~~melk Eggeblommen~~ ¾ del. melk. Eggeplommen vispes sterkt med melken, ~~tilsættes~~ tilsettes den stivvispede hvite. Stekes ~~paa pande~~ på panne i ~~smørret.~~ smøret. Den kan ~~fyldes~~ fylles med stuing av fisk, ~~kjøt,~~ kjøtt, brissel eller syltetøi; alt efter behovet. ~~Stuingen stues paa vanlig maate.~~ Av røtter og grønnsakar benyttes blomkål, jordartisjokker, gulerøtter, sukkererter, kokt i lett saltet vann og kun med litt smeltet smør over eller en saus laget av: 1 egg 2 skjeer fløtemelk 10 gr. smør.

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Frequently asked questions

How many servings does this omelet make?: The recipe is meant for 1 serving and suits light invalid food. It takes around 20 minutes total.
What does the egg mixture consist of?: 1 egg yolk and 1 egg, 2 spoonfuls of creamy milk and 10 g butter for frying. The yolk is whisked well with the milk, and the stiffly beaten white is folded in before the omelet is fried in butter in a pan.
What can the omelet be filled with?: A stew of fish, meat, sweetbread or vegetables – or jam, as desired. The filling is made from 50 g fish, meat or vegetables, 5 g butter, 2 g wheat flour, ¾ tablespoon stock and milk, stewed in the usual way.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 665, in the chapter on nursing and invalid food.

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