How long should the rice flour omelet stay in the water bath?

The mold is covered with paper and cooked in a water bath for 1 hour. Allow about 2 hours in total, including preparation and cooling of the porridge.

How do I make the caramel glaze in the mold?

Melt 250 g sugar in a greased pan until light brown, add 2 tablespoons of boiling water, and bring it to a good boil. Pour the caramel around the mold so it is coated, before filling in the mixture.

What is it served with?

The pudding is turned out of the mold and served with vanilla or lemon sauce.

Why must the porridge be cooled before the eggs are added?

Milk, butter and rice flour are cooked into a porridge that must be cooled, otherwise the egg yolks will curdle. The yolks are stirred in one at a time, and the stiffly beaten egg whites are folded in last of all.

Rice Flour Omelet

Rismelomelett (rice flour omelet) from Erken 1914: a thick porridge of 2 l milk, 125 g butter and 125 g rice flour stirred with sugar, ground almonds and 6 egg yolks, folded with the whites and cooked 1 hour in a water bath in a caramel-lined mold. Served turned out with vanilla or lemon sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 486 (falt i det fri)

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About the dish

Page 486 in "Stor kokebok" (1914). An "omelet" in Erken's sense is here a steamed molded pudding of rice flour, cooked in a water bath in a caramelized mold — a close relative of crème caramel.

How to make it

1
Caramel
Melt the 250 g sugar in a greased pan. When the sugar is light brown, add the 2 tbsp boiling water and bring the caramel to a good boil. Line the inside of the mold with the caramel.
2
Cook the porridge
Bring the milk to a boil with the butter. Whisk in the rice flour and let the porridge come to a boil while stirring.
3
Mix in
Cool the porridge. Stir in the sugar, the ground almonds, and the egg yolks, one at a time. Finally, fold in the stiffly beaten egg whites.
4
Cook in a water bath
Pour the mixture into the caramelized mold, cover with parchment paper, and cook in a water bath for about 1 hour, until the mixture has set.
5
Serving
Turn the pudding out onto a platter and serve with vanilla or lemon sauce.

Changes from the original

Measurements converted to modern units. "Glassur" (glaze) is called caramel. The water-bath cooking is described with a pot and heatproof mold and a specified water temperature. Rice flour can be replaced with finely ground rice.

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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. 486) → 1949 (korrekturlest, s. 558)~79% av teksten endretfjernetlagt til

y 2 l. 1. melk 125 gr. sukker 125 gr. smør 125 gr. rismel 6 egg 60 gr. ~~skoldede~~ skåldede mandler. Glassur: 250 gr. sukker 2 spiseskeer kokende vand. Sukkeret lægges i smurt pande; naar det er lysebrunt, tilsættes vandet, gives et godt opkok. Formen dækkes hermed. Melken kokes op med smørret, melet ivispes, Melken, smøret, sukkeret og ~~grøten faar~~ rismelet gis et ~~opkok, avkjøles, tilsættes sukker,~~ opkok under omrøren, helles op, irøres de skåldede, malte ~~mandler samt eggeblommerne én efter én, tilsidst~~ mandler, og når det er koldt, has de godt vispede eggeplommer i, tilsist de stivvispede ~~eggehviter. Massen heldes~~ eggehviter; has straks i ~~formen, dækkes med papir~~ smurt, strødd form og ~~koker i vandbad~~ stekes i 1 ovnen 3/4 time. ~~Hvælves og serveres~~ Serveres med ~~vanilje-~~ sukker eller ~~citronsaus.~~ rød saus.

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Frequently asked questions

How long should the rice flour omelet stay in the water bath?: The mold is covered with paper and cooked in a water bath for 1 hour. Allow about 2 hours in total, including preparation and cooling of the porridge.
How do I make the caramel glaze in the mold?: Melt 250 g sugar in a greased pan until light brown, add 2 tablespoons of boiling water, and bring it to a good boil. Pour the caramel around the mold so it is coated, before filling in the mixture.
What is it served with?: The pudding is turned out of the mold and served with vanilla or lemon sauce.
Why must the porridge be cooled before the eggs are added?: Milk, butter and rice flour are cooked into a porridge that must be cooled, otherwise the egg yolks will curdle. The yolks are stirred in one at a time, and the stiffly beaten egg whites are folded in last of all.

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