Salat

A cold eggplant dish: eggplant is peeled, cooked tender, cooled and tossed in mayonnaise sauce.

A simple raw eggplant salad from Erken's Stor kokebok (1914): thin slices of eggplant are salted and mixed with oil, vinegar and pepper, prepared like cucumber salad.

Erken 1914: beets baked whole in a hot oven for 1½–2 hours, peeled while hot, sliced, and mixed with coarsely grated horseradish and a tablespoon of vinegar seasoned with ½ tsp sugar and ½ tsp caraway. Celery can replace the horseradish.

Erken's simple salad mustard from 1914: dry mustard powder is stirred out with cold water until it drips slowly from the spoon, with 1 tsp salt per tbsp of mustard powder. A sharper version with wine vinegar, cayenne, and a little sugar; a milder version stirred out with cream instead of water.

Roasted bell peppers after Erken: the peppers are roasted until the skin loosens, peeled, cut into narrow strips, and seasoned with oil and vinegar as a salad.

Erken's instruction (1914) for raw celery: the crisp inner stalks are cleaned and washed, the tops are cut 2 cm deep so they curl, and the stalks are set root-down in a celery glass half-filled with cold water. Served raw with cheese, butter, and bread.