Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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. 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. 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. 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. 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. 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.

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 486) → Modernised~81% of the text changedremovedadded
2 l. melk l melk. 125 gr. g sukker (til røren). 125 gr. smør g smør. 125 gr. rismel g rismel. 6 stk egg (delt i plomme og hvite). 60 gr. skoldede mandler. Glassur: g mandler (skåldet og malt). 250 gr. g sukker (til karamellen). 2 spiseskeer ss kokende vand. Sukkeret lægges vann (til karamellen). Smelt de 250 g sukker i en smurt pande; naar det panne. Når sukkeret er lysebrunt, tilsættes vandet, gives tilsett de 2 ss kokende vann og gi karamellen et godt opkok. Formen dækkes hermed. Melken kokes op oppkok. Kle formen innvendig med smørret, melet ivispes, karamellen.. Kok opp melken med smøret. Visp inn rismelet og la grøten faar få et opkok, avkjøles, tilsættes sukker, oppkok mens du rører.. Avkjøl grøten. Rør inn sukkeret, de malte mandler samt eggeblommerne mandlene og eggeplommene, én efter én, tilsidst om gangen. Vend til slutt inn de stivvispede eggehviter. Massen heldes stivpiskede eggehvitene.. Hell massen i den karamelliserte formen, dækkes dekk med papir smørpapir og koker kok i vandbad vannbad i ca. 1 time. Hvælves time, til massen har stivnet.. Hvelv puddingen på fat og serveres server med vanilje- eller citronsaus. sitronsaus.

Note on Modernised

Mål omregnet til moderne enheter. «Glassur» er kalt karamell. Vannbadkokingen er beskrevet med gryte/ildfast form og angitt vanntemperatur. Rismel kan erstattes av finmalt risgryn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!