Small omelet for invalids: 40 g finely chopped ham, 1 egg, 1 tablespoon milk, butter and salt. The egg yolk is whisked with ham and milk, stiffly beaten egg white is folded in, fried as an omelet.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 668 (falt i det fri)
A small, easily digestible omelet from the chapter on nursing and invalid food, meant for a single patient. Erken refers to the basic omelet recipe on page 667.
Mix
Whisk the egg yolk well. Mix in the finely chopped ham, the milk and a little salt.
Fold in the egg white
Beat the egg white stiff and gently fold it into the mixture.
Fry
Melt the butter in a small pan and fry the mixture as an ordinary omelet, until it is just set. Serve at once.
Measures are modernized (tablespoon/teaspoon), and the method is broken into numbered steps. Otherwise unchanged.
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
Smør
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