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Prune omelette (baked)

Prune omelette from Erken & Steen 1900: cooked, cut-up prunes are placed in a mould, covered with a mixture of eggs, sugar, lemon essence and cooled milk, and baked firm in the oven for about 1 hour. Serves about 6.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 218 (falt i det fri)

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About the dish

En ovnsbakt sviskeomelett – nærmest en fastere eggemelksbudding – fra Erken og Steens «Kogebog for skole og hjem» (1900). Slike bakte eggeretter var en god måte å strekke egg og melk til en mettende dessert.

How to make it

  1. 1

    Cook the prunes

    Wash the prunes clean and cook them in the water until completely tender. Remove the stones and cut up the prunes.

  2. 2

    Boil the milk

    Bring the milk to a boil and let it cool.

  3. 3

    Make the egg mixture

    Whisk the eggs with the sugar and the lemon essence, and stir in the cold milk.

  4. 4

    Fill the mould

    Place the prunes in a greased mould and pour the egg mixture over.

  5. 5

    Bake

    Bake in a good hot oven until the omelette is firm, about 1 hour.

Changes from the original

Oppskriften er beholdt. «Citrondraabe» er sitronessens, «svedsker» er svisker. Vannet til koking er skilt ut i ingredienslisten. Prisene er utelatt.

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Frequently asked questions

Why must the milk be cooled before it is mixed with egg?
Hot milk would coagulate the eggs before baking. Cold milk gives a smooth mixture that sets nicely in the oven.
How do I know the omelette is done?
It should be firm in the middle and lightly golden on top after about an hour in a good hot oven.

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