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Spinach omelet

A baked spinach omelet of 250 g spinach in a thick milk roux with butter and flour, with egg yolks and stiffly beaten whites added, baked 20 minutes in a hot oven and served at once with cold whipped butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 382 (falt i det fri)

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About the dish

An airy, baked spinach omelet that Erken places among the spinach dishes. It is served at once from the dish with cold, whipped butter.

How to make it

  1. 1

    Prepare the spinach

    Clean the spinach, blanch it 5–7 minutes in boiling salted water, cool in cold water, press out the water, and finely chop it.

  2. 2

    Make the base

    Melt the butter, stir in the flour and the finely chopped spinach. Thin with the milk and bring it to a boil. Season with salt and pepper.

  3. 3

    Stir in the eggs

    Take the pot off the heat, let the mixture cool, and stir in the egg yolks one at a time. Finally fold in the stiffly beaten egg whites.

  4. 4

    Bake

    Fill the mixture into a greased, ovenproof dish and bake in a hot oven (about 200 °C (390 °F)) for 20 minutes.

  5. 5

    Serve

    Serve at once with cold, whipped butter.

Changes from the original

"Del." has been converted to deciliters, and the method has been divided into numbered steps. The baking temperature is given (about 200 °C (390 °F)) as a modern interpretation of "hot oven."

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 421)~79% of the text changedremovedadded
Ingrediensliste: 250 g gr. spinat (renset). 50 g smør. gr. smør 40 g hvetemel. gr. hvetemel 3 dl melk. dd. melk 3 stk egg (deles i plommer og hviter). salt (etter smak). pepper (etter smak). kaldt, rørt smør (til servering). Rens spinaten, forvell den 5–7 minutter i kokende saltet vann, avkjøl i kaldt vann, press ut vannet og finhakk den.. Smelt smøret, rør inn pepper. Fremgangsmåte: Smøret smeltes, irøres melet og den rensede, finhakkede spinaten. Spe spinat, spes med melken og gi det melken, gis et oppkok. Smak til med salt og pepper.. Ta gryten opkok, tas av varmen, la blandingen avkjøles og rør inn eggeplommene én for én. Vend til sist inn irøres eggeplommene, tilsist de stivpiskede eggehvitene.. Fyll massen stivvispede eggehviter. Fylles i en smurt, ildfast form og stek stekes i varm ovn (ca. 200 °C) i 20 minutter.. minutter. Serveres straks med kaldt, rørt smør. koldt aspargessmør. Til 4 personen

Note on Modernised

«Del.» er omgjort til desiliter, og fremgangsmåten er delt i nummererte trinn. Steketemperatur er angitt (ca. 200 °C) som moderne tolkning av «varm ovn».

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Frequently asked questions

How long should the spinach omelet be baked?
It is filled into a greased, ovenproof dish and baked in a hot oven for 20 minutes. The total time, including cleaning, blanching, and stirring, is about 50 minutes.
Why must the mixture be cooled before the eggs are stirred in?
After the boil, the pan is taken off the heat and the mixture is cooled, so the egg yolks do not coagulate when stirred in. Finally the stiffly whipped egg whites are folded in, which gives the omelet air and rise.
What is it served with?
The recipe states that it is served at once with cold, whipped butter. It should go on the table right away, or it will collapse.
What does the batter consist of?
250 g spinach, 50 g butter, 40 g wheat flour, 3 deciliters milk, 3 eggs, plus salt and pepper. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 382, and yields 4 servings.

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