Rice flour omelette

Source: Henriette Schønberg Erken, Liten kokebok, 1943, s. 209 (falt i det fri)

Be the first to rate

How to make it

1
Bring the milk, the butter, the sugar and the rice flour to a boil once while stirring, pour out, stir in the scalded, ground almonds.
2
When it is cold, add the well-whisked egg yolks, then finally the stiffly whipped egg whites.
3
Put at once into a greased, coated mould and bake in the oven about ¾ hour. Serve with sugar or red sauce.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1943 Modernisert

Til1943 Modernisert

1943 (korrekturlest, s. 209) → Modernisert~24% av teksten endretfjernetlagt til

~~Rismelomelett 0.5~~ 0,5 l ~~melk,~~ melk. 125 g ~~sukker,~~ sukker. 125 g ~~smør,~~ smør. 125 g ~~rismel,~~ rismel. 6 stk ~~egg,~~ egg. 30 g ~~mandler~~ mandler. Melken, smøret, sukkeret og rismelet gis et opkok under omrøring, helles op, irøres de skåldede, malte ~~mandler.~~ mandler.. Når det er koldt, has de godt vispede eggeplommer i, til sist de stivvispede ~~eggehviter.~~ eggehviter.. Has straks i smurt, strødd form og stekes i ovnen ca. ¾ time. Serveres med sukker eller rød saus.

Community interpretations

Be the first to share your own version.

See interpretations →

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!