Simple cheese omelet (omelette gratinée au parmesan) from Erken 1914: eggs are whisked with grated parmesan, cream, salt, and pepper, fried quickly in butter while the pan is shaken, folded in half, and served at once. 2 servings.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 428 (falt i det fri)
A simple, French-inspired cheese omelet from Erken's chapter of small dishes. The recipe begins at the bottom of page 428 and the method continues on page 429.
Make the batter
Whisk the eggs well and add grated cheese, cream, salt, and pepper.
Fry the omelet
Heat the butter in the pan, pour in the egg mixture, and stir with a fork while shaking the pan, until the omelet sets.
Fold and serve
Fold one half over the other and serve at once.
The OCR was incomplete in the ingredient column; the number of eggs (4) and the amount of cream (1 dl) are inferred from the layout and flagged in the notes. "del." is converted to deciliters and the method is set out in numbered steps in modern Norwegian.
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
Ost
Kremfløte
Smør
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