How long should the eggs be beaten?

The eggs are beaten for 20 minutes, then pepper and cream are stirred in before beating on for 5 minutes.

How is the omelet baked?

The butter (35 g) is melted in a pan, the egg mixture is poured in, and the pan is set in the oven. It is baked until the omelet has set and is a light golden brown.

What do the filling and the sauce consist of?

The filling is a stew of butter, wheat flour, cream or milk, cold water, sherry and finely cut ham. The sauce is made from butter, finely cut celery or mushroom, wheat flour, a little coloring, meat stock, sherry and salt.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 428. It serves 4.

Ham Omelet

Name: Ham Omelet
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggs; 0.25 tsp pepper; 3 tbsp cream; 35 g butter (for frying); 25 g butter (for the stew); 25 g wheat flour (for the stew); 2 dl cream or milk (for the stew); 0.75 dl cold water (1/2–1 dl); 1.5 dl sherry (for the stew); 150 g cooked ham (finely cut; "1 small dessert-plateful"); 25 g butter (for the sauce); 25 g wheat flour (for the sauce); 3 tbsp finely cut celery or mushroom; 2 dl meat stock; 0.25 dl sherry (for the sauce); 1 pinch caramel coloring (optional); salt (to taste)

Oven-baked ham omelet from Erken 1914: an airy egg mixture baked in the oven, filled with ham stew thickened with butter, flour, cream and sherry, folded over and served with a brown celery sauce with meat stock and sherry. Serves 4.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 428 (falt i det fri)

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About the dish

An oven-baked omelet with a creamy ham stew and a brown celery sauce with sherry — a classic entrée in Erken's chapter on salads, omelets and entrées.

How to make it

1
Beat the eggs
Beat the eggs well for 20 minutes, stir in the pepper and cream and beat on for 5 minutes.
2
Bake the omelet
Melt the butter in a pan, pour in the egg mixture and set the pan in the oven. Bake until the omelet has set and is a light golden brown.
3
Make the ham stew
Melt the butter, stir in the flour and thin with the cream and water. Bring to a boil, add the sherry, the finely cut ham and salt to taste.
4
Fill and fold
Lay the stew in the middle of the omelet and fold it over from both sides.
5
Make the sauce
Brown the butter, stir in the flour and thin with the stock. Bring to a boil and skim. Add the sherry and the celery, which has first been cooked 5 minutes in salted water. Season with salt and stir in the coloring.
6
Serve
Pour the sauce over the omelet and serve at once.

Changes from the original

The ingredient list is split into omelet, stew and sauce, since the OCR columns were interwoven. "del." is converted to deciliters, "spoons" to tablespoons, "a knife-point of coloring" kept as optional caramel coloring. The method is set in numbered steps in modern Norwegian; the beating can be done with an electric whisk in less time.

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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. 428) → 1949 (korrekturlest, s. 476)~65% av teksten endretfjernetlagt til

4 egg ~~1/4 teske~~ 4 teskje pepper 3 ~~skeer~~ skjeer fløte 35 gr. smør. Til stuingen: 25 gr. smør 25 gr. hvetemel 2 del. fløte eller melk 1/2—1 del. koldt vand 1 1/2 del. sherry 1 liten desserttallerkenfuld skinke salt. Til sausen: 25 gr. smør 3 spiseskeer finskaaren selleri eller champignons 25 gr. hvetemel 1 knivsod kulør 2 del. kjøtkraft 1/4 del. sherry salt. Eggene vispes i 20 minutter, irøres pepper og fløten; vispes i 5 minutter. ~~Smørret~~ Smøret smeltes i ~~pande,~~ panne, røren ~~heldes~~ helles i, og ~~panden sættes ind~~ pannen settes inn i ~~stekeovnen; stekes,~~ steke ovnen; stekes til omeletten er stivnet og lyse gulbrun. Følgende stuing ~~lægges~~ legges i midten: ~~Smørret~~ 30 gr. smør 25 gr. hvetemel 1 knivsodd kulør 2 del. fløte eller melk 3/4—1 del. koldt vann 1/2 del. sherry salt 1 liten desserttallerkenfull skinke. Smøret smeltes, irøres melet, ~~spædes~~ spes med fløten og ~~vandet, gives~~ vannet, gis et opkok, ~~tilsættes~~ tilsettes sherry, den ~~finskaarne~~ finskårne skinke samt salt efter smak. Omeletten ~~slaaes~~ slåes sammen fra begge sider og ~~overheldes~~ overhelles med følgende saus: ~~Smørret~~ 25 gr. smør 3 spiseskjeer finskåren selleri eller sopp 25 gr. hvetemel 1 knivsodd kulør 2 del. kjøttkraft 1/2 del. sherry salt. Smøret brunes, irøres melet, ~~spædes~~ spes med kraften, ~~gives~~ gis et opkok, skummes, ~~tilsættes~~ tilsettes sherry, den ~~finskaarne selleri,~~ finskårne selleri som først har kokt 5 minutter i saltet ~~vand.~~ vann. Salt efter smak; kuløren røres i. Til 3 å 4 personer.

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Frequently asked questions

How long should the eggs be beaten?: The eggs are beaten for 20 minutes, then pepper and cream are stirred in before beating on for 5 minutes.
How is the omelet baked?: The butter (35 g) is melted in a pan, the egg mixture is poured in, and the pan is set in the oven. It is baked until the omelet has set and is a light golden brown.
What do the filling and the sauce consist of?: The filling is a stew of butter, wheat flour, cream or milk, cold water, sherry and finely cut ham. The sauce is made from butter, finely cut celery or mushroom, wheat flour, a little coloring, meat stock, sherry and salt.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 428. It serves 4.

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