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Rice Flour Omelette

Rice flour omelette from Erken & Caroline Steen (1900). A cooked base of 3.75 dl milk, sugar, butter and rice flour is cooled, mixed with 6 egg yolks and folded with stiffly whipped whites, baked about 30 min and served with sugar. Original total price: kr. 0.76.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 213 (falt i det fri)

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About the dish

Rismelomelett er en bakt, luftig dessertomelett fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Rismel gir bindingen og piskede eggehviter gjør retten lett og hevet.

How to make it

  1. 1

    Cook the base

    Bring the milk, sugar, butter and rice flour to a boil, stirring to a smooth mass, and pour it out to cool.

  2. 2

    Add the yolks

    When the mixture is cold, stir in the well-beaten egg yolks.

  3. 3

    Fold in the whites

    Whip the egg whites stiff and fold them gently in at the end.

  4. 4

    Bake

    Pour the batter at once into a greased dish and bake in the oven for about 30 minutes.

  5. 5

    Serve

    Serve at once with sugar.

Changes from the original

Mengder er beholdt (3¾ dcl gjengitt som 3,75 dl). Prisene er utelatt og fremgangsmåten modernisert. Retten kalles «Rismelomelet» i originalen.

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Frequently asked questions

Why are the egg whites folded in at the end?
The stiffly whipped whites add air and make the omelette light and risen in the oven.
Can I make the dish in advance?
No, it should be baked and served at once, otherwise it collapses.

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