What does the filling consist of?

Boiled and pressed spinach (100 g) stirred into a thick sauce made of ½ teaspoon butter, ½ teaspoon corn flour and 1 tablespoon milk.

How is the omelet itself made?

Of 1 egg, 1 teaspoon milk, 1 teaspoon butter and salt – fried as in the previous omelet recipe in the book. The spinach stew is placed on the omelet at the end.

Why is this considered invalid food?

The dish appears in the chapter "Nursing and invalid food" in Schønberg Erken's Stor kokebok (1914). It is small, mild and meant for one serving, and takes only around 25 minutes.

Omelet with Spinach

Name: Omelet with Spinach
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs egg (separated); 1 tsp milk (for the omelet); 1 tsp butter (for frying); salt; 100 g spinach (boiled and pressed); 0.5 tsp butter (for the sauce); 0.5 tsp cornstarch (corn flour); 1 tbsp milk (for the sauce)

Invalid's omelet of one egg with spinach stew: boiled, pressed spinach is stirred into a thick sauce of butter, cornstarch and milk and placed on the fried omelet. Erken 1914, pages 667–668.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 667 (falt i det fri)

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About the dish

Variant of the invalid's omelet on the same page, with spinach stew. Spinach was recommended as iron-rich and strengthening for the sick.

How to make it

1
Boil the spinach
Boil the spinach, press it well and chop it.
2
Make the sauce
Cook a thick sauce of ½ tsp butter, ½ tsp cornstarch and 1 tablespoon milk. Stir the spinach into the sauce and season with salt.
3
Fry the omelet
Whisk the egg yolk with 1 tsp milk and a little salt, fold in the stiffly beaten egg white. Fry in butter over low heat until the omelet is pale yellow.
4
Serve
Place the spinach stew on the omelet and serve at once on a warm platter.

Changes from the original

Corn flour is specified as cornstarch. Measures clarified to modern units; the preparation of the omelet is written out, since the original refers to the preceding recipe.

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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. 667) → 1949 (korrekturlest, s. 800)~45% av teksten endretfjernetlagt til

1 egg ~~1 teske~~ ½ teskje melk 1 ~~teske~~ — smør salt 100 gr. ~~spinat~~ spinat. Den kokte, pressede spinat irøres en ~~tyk~~ tykk saus, kokt av ½ ~~teske~~ teskje smør, ½ ~~teske~~ teskje maismel og 1 ~~spiseske~~ spiseskje melk. Omeletten lages som ~~foregaaende opskrift~~ foregående opskrift, og spinatstuingen ~~lægges paa.~~ legges på.

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Frequently asked questions

What does the filling consist of?: Boiled and pressed spinach (100 g) stirred into a thick sauce made of ½ teaspoon butter, ½ teaspoon corn flour and 1 tablespoon milk.
How is the omelet itself made?: Of 1 egg, 1 teaspoon milk, 1 teaspoon butter and salt – fried as in the previous omelet recipe in the book. The spinach stew is placed on the omelet at the end.
Why is this considered invalid food?: The dish appears in the chapter "Nursing and invalid food" in Schønberg Erken's Stor kokebok (1914). It is small, mild and meant for one serving, and takes only around 25 minutes.

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