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Rice omelette

Rice omelette from Erken & Caroline Steen (1900). Rice porridge cooked in 1 l milk, seasoned with butter, almond, sugar and 5 eggs, poured over 250 g tender, sliced prunes in a dish and baked ¾–1 hour. Original total cost: kr. 0.83½.

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

Risomelett med svisker fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). En bakt risgrøtdessert der møre svisker legges i bunnen av formen og risrøren stekes over dem.

How to make it

  1. 1

    Cook the rice porridge

    Wash the rice and scald it in three changes of boiling water. Put it into the boiling milk and cook a porridge.

  2. 2

    Season

    When the porridge is cooked, stir in butter, the blanched and finely ground almonds, the sugar and the egg yolks. Finally fold in the stiffly beaten egg whites.

  3. 3

    Cook the prunes

    Wash the prunes and boil them tender in the water. Remove the stones and cut the prunes into strips.

  4. 4

    Fill the dish

    Place the prune strips in a greased dish and pour the rice batter over.

  5. 5

    Bake

    Bake in a hot oven for ¾ to 1 hour until the omelette is cooked through.

Changes from the original

Mengder er beholdt (¼ kg svisker gjengitt som 250 g). Prisene er utelatt og teksten modernisert.

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Frequently asked questions

Can I use ready-pitted prunes?
Yes, pitted prunes save work; still boil them tender before placing them in the dish.
How long should the omelette be baked?
The original specifies ¾ to 1 hour in a hot oven.

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