Salads

Thinly sliced cucumber salted and pressed for 2 hours, then mixed with oil, vinegar, and pepper; can be seasoned with sugar instead of oil. Erken 1914.

Duck salad (salade de canard) from Erken's Big Cookbook (1914): cold duck and celery marinated in oil and vinegar, layered with lettuce, orange and mayo.

Fruit salad from Erken 1914 with 3 bananas, 3 oranges and 1 boiled, finely chopped celeriac, dressed with mayonnaise.

Asparagus salad from Erken's Big Cookbook (1914): asparagus in homemade mayonnaise with peeled shrimp and lettuce, garnished with coloured mayonnaise.

Banana and bell pepper salad from Erken's Big Cookbook (1914): banana slices with lemon juice on lettuce, with pepper strips and cream mayonnaise.

Banana salad from Erken (1949): bananas, potatoes, egg and apples in a vinegar dressing with capers, plus a simpler variation with pineapple and walnuts.

Mixed salad I from Erken's Big Cookbook (1914): lettuce, cold potatoes, tomatoes and hard-boiled egg in a dressing of egg yolks, tarragon vinegar and oil.

Mixed salad II from Erken's Big Cookbook (1914): lettuce, cucumber and tomato in a simple dressing of salt, paprika, vinegar and oil.

Cauliflower salad from Erken's Big Cookbook (1914): boiled cauliflower florets with a stirred sauce of egg yolks, oil, vinegar and parsley, with cress.

Bean salad from Erken's Big Cookbook (1914): boiled flageolet beans in a thick dressing of egg yolks, mustard, vinegar, red wine and oil dripped in.

Eggs with cress from Erken's Big Cookbook (1914): a simple cold starter of stripes of chopped egg, cress and smoked herring, salmon, tongue or ham.

Finnish salad from Erken's Big Cookbook (1914): leftover meat, game or fish with anchovy fillets, apple and cucumber in oil, vinegar and sour cream.

Fish salad from Erken's Big Cookbook (1914): cold boiled fish on celeriac with a cooled sauce of butter, cream, egg yolks, tarragon vinegar and capers.

Mock lobster salad from Erken's Big Cookbook (1914): poached fish and celeriac in a pale-pink oil and vinegar dressing tinted with lobster coloring.

Breakfast salad from Erken's Big Cookbook (1914): boiled chicken, cucumber salad, lettuce and macaroni in oil and tarragon vinegar, with egg and capers.

Breakfast salad II from Erken's Big Cookbook (1949): fat herring, shrimp, potatoes, egg and pickled cucumber in a mustard dressing of oil and vinegar.

Vegetable salad from Erken's Big Cookbook (1949): boiled sliced vegetables arranged on lettuce leaves with a dressing of anchovy, vinegar, oil and parsley.

Vegetable salad (à la jardinière) from Erken's Big Cookbook (1914): cold cooked vegetables arranged by kind on lettuce and topped with an anchovy dressing.

Hamburg salad from Erken's Big Cookbook (1914): julienned boiled ham with mushrooms or raw white cabbage in a cooled sauce of butter, cream and egg yolks.

Head lettuce salad from Erken's Big Cookbook (1914) with a homemade dressing of egg yolks, oil, mustard, pepper, salt and vinegar, tossed with two forks.

Head lettuce with a dressing of stiffly whipped cream, sugar and vinegar. From Erken's Stor kokebok 1914.

Head lettuce with a dressing of stiffly whipped cream mixed with egg yolk, sugar, salt and vinegar. Erken 1914.

Head lettuce with a simple dressing of oil, vinegar, salt and pepper stirred in the salad bowl, from Erken's Stor kokebok 1914.

Dutch herring salad from Erken's Big Cookbook (1914): macaroni, green beans, hard-boiled egg, pickles and matjes herring in an oil and vinegar dressing.

Chicken salad with oysters from Erken's Big Cookbook (1914): boiled chicken, oysters and lettuce in mock mayonnaise, mounded high with lemon and tomato.

Autumn salad from Erken's Big Cookbook (1914): cold cooked carrots, celeriac and potatoes in strips with pickles, tomato and lettuce in French dressing.

Lobster salad (salade de homard) from Erken's Big Cookbook (1914): lettuce and endive in egg-yolk dressing with lobster, garnished with cucumber and egg.

Italian salad from Erken's Big Cookbook (1914): cooked veal, salted tongue, potatoes, apple, cucumber and tomato with anchovy in an egg-yolk dressing.

Italian salad II from Erken's Big Cookbook (1949): carrots, tomatoes, French beans and peas with capers, anchovy and mayonnaise.

Cabbage salad from Erken's Big Cookbook (1914): raw cabbage strips in a cooked egg dressing with mustard, with tomatoes and egg, served in a cabbage head.

Meat salad from Erken's Big Cookbook (1914): leftover meat and boiled macaroni in a cooled cooked dressing of cream, egg yolks and cornstarch.

Warm boiled potato salad from Erken's Big Cookbook (1914): sliced potatoes cooked tender in meat stock and stirred with butter, parsley and lemon juice.

Crimea salad (hard-boiled egg) from Erken's Big Cookbook (1914): egg, carrot, potatoes, herring and tomato in French dressing, with shrimp in lettuce.

Crimea salad (celeriac) from Erken's Big Cookbook (1914): potatoes, celeriac, apple, pear and ham in mayonnaise, molded and served with cold roast fowl.

Salmon salad from Erken's Big Cookbook (1914): poached salmon marinated in oil and lemon juice on lettuce with cucumber and shrimp, served with mayonnaise.

Macaroni salad with egg sauce and ham from Erken's Big Cookbook (1914): cold macaroni in a cooled butter, flour, stock and yolk sauce, with ham.

Cold macaroni salad from Erken's Big Cookbook (1914): macaroni folded into whipped cream with horseradish, vinegar and sugar, with tomato and lettuce.

Cold macaroni salad from 1914 where boiled macaroni is tossed in a dressing of tomato purée stirred with oil, sugar, paprika, and salt, sprinkled with parsley.

Cold potato salad from Erken's Big Cookbook (1914): thin slices of boiled potatoes in a dressing of oil, vinegar, sugar, stock, chives and chopped onion.

Shrimp salad from Erken's Big Cookbook (1914): shrimp in a cooled egg-yolk sauce, striped with pink and green sauce, served on finely cut lettuce.

Roosevelt salad from Erken's Big Cookbook (1914): a party salad of vegetables, lobster or crayfish, ham, truffle and anchovy in mayonnaise, with caviar.

Russian salad from Erken's Big Cookbook (1914): boiled veal, cold potatoes, lettuce and anchovy with oil and capers, with a cold butter and egg-yolk sauce.

Salad à la Rachel from Erken's Big Cookbook (1914): chicken, tongue and truffle around asparagus tips, covered with mayonnaise, with cucumber and shrimp.

Salad à la reine from Erken's Big Cookbook (1949): diced meat, vegetables and fruit in mayonnaise, turned out of a mould lined with tomato purée.

Cucumber and bell pepper salad from Erken's Big Cookbook (1914): spiral-cut cucumber and charred, peeled peppers in a dressing of oil, vinegar and parsley.

Calf brain and sweetbread salad from Erken's Big Cookbook (1914): marinated with shrimp and lettuce, covered with a green egg-yolk sauce and capers.

Salade Francillon from Erken's Big Cookbook (1914): potatoes, mussels, shrimp and root vegetables in oil and vinegar with white wine, with truffle.

Salad in aspic from Erken's Big Cookbook (1949): meat, vegetables and apple in mayonnaise, set in small moulds with clear jelly.

Salad with crackers and cheese from Erken's Big Cookbook (1949): ice-cold lettuce with crackers, balls of cheese butter, small radishes and French dressing.

Salad for hazel grouse in aspic from Erken's Stor kokebok (1949): finely cut vegetables, olives, capers and anchovy tossed in homemade mayonnaise.

Salted herring with vegetables from Erken's Big Cookbook (1949): soaked herring strips with piles of carrots, potatoes, roots, beetroot and capers.

Celery and orange salad from Erken (1949): boiled celeriac and orange slices with fringed celery stalks and a dressing of oil, lemon juice and paprika.

Celery and orange salad I from Erken's Big Cookbook (1914): cooked celeriac slices and orange slices with a dressing of oil, lemon juice and paprika.

Celery and orange salad II from Erken's Big Cookbook (1914): diced apples, orange, cooked celery and walnuts, tossed in homemade mayonnaise.

Celery salad from Erken's Big Cookbook (1949): blanched celery, apple and walnuts with tomato and lettuce, and curled celery stalks as garnish.

Celeriac salad with chicken from Erken's Big Cookbook (1914): boiled chicken, celeriac, capers and lettuce in a "mock mayonnaise" of butter, cream and egg.

Classic Norwegian herring salad from Erken's Big Cookbook (1914): soaked herring, cold meat, potatoes, onion and beets with cream, garnished with egg.

Herring salad with curry mayonnaise from Erken's Big Cookbook (1949): spiced herring with egg and tomato in mayonnaise flavoured with curry.

Herring salad with beet sauce from Erken's Big Cookbook (1914): herring, cold meat, beets, potatoes, egg and onion in a cooled stock sauce.

Swedish potato salad from Erken's Big Cookbook (1914): thin potato slices with beet, lettuce and capers in a dressing of egg yolks, vinegar, oil and cream.

Tartar salad from Erken's Big Cookbook (1914): equal parts cold cooked meat, celeriac and potatoes in strips with mayonnaise, with lettuce and beets.

Tomatoes with herbs (tomates aux fines herbes) from Erken's Big Cookbook (1914): cold tomatoes filled with mayonnaise, aspic, parsley, chervil, tarragon.

Tomato salad from Erken's Big Cookbook (1914): peeled tomato slices in an onion-rubbed bowl, dressed with oil, vinegar, salt, pepper and parsley.

Game salad (salade de gibier) from Erken's Big Cookbook (1914): cold game and lettuce in mayonnaise, mounded high, garnished with beet stars and egg yolk.