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13 recipes

Raw food was new and modern in the 1940s, and Erken gave it its own section in the 1949 edition of the Big Cookbook: grated and finely cut vegetables, fruit and berries, served as salads, sides or sandwich toppings.

The recipes appear in the original 1949 text and in a modernized version.

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  • Mixed intermediate dish

    A mixed vegetable platter with finely grated celeriac, tomatoes and root vegetables in different colours, served with mayonnaise. From Henriette Schønberg Erken's Big Cookbook (1949).

  • Mixed salad

    A raw-vegetable salad of grated carrots, spinach, celery and nuts, mixed in mayonnaise and served on lettuce leaves. From Erken's Stor kokebok (1949).

  • Cauliflower salad (raw)

    A raw salad of finely chopped cauliflower with tomato slices, leek and cress, in a dressing of rhubarb juice, oil and Brazil nut. From Erken's Stor kokebok (1949).

  • Apple and carrot salad

    A raw-vegetable salad of equal parts carrot and apple with raisins and nuts, drenched in lemon juice and gently mixed with mayonnaise. From Erken's Stor kokebok (1949).

  • Fruit and vegetable salad

    Fruit and vegetable salad from Erken's Big Cookbook (1949): apple, orange, carrot, raw potato and radish in a dressing of egg yolk, oil, lemon and chives.

  • Carrot salad

    Carrot salad from Erken's Big Cookbook (1949): grated carrots, lemon juice, sugar and chopped hazelnuts, mixed with two forks and served on lettuce leaves.