Salater

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.

Erken's duck salad from 1914: cold duck in triangles and shredded celery are marinated 1 hour in oil, vinegar, salt, and pepper, then layered in a salad bowl with lettuce leaves, cress, orange pieces, and mayonnaise, and sprinkled with chopped parsley and olives.

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

Festive salad of cooked asparagus folded in homemade mayonnaise, arranged with peeled shrimp and coarsely shredded lettuce and garnished with green and red mayonnaise. Erken 1914.

Erken's banana and bell pepper salad from 1914: banana slices moistened with lemon juice on lettuce leaves, sprinkled with strips of bell pepper, and topped with mayonnaise stirred with a tablespoon of heavy cream.

Mixed Salad I from Erken's Stor kokebok (1914): heads of lettuce, cold boiled potatoes, peeled tomatoes, and slices of hard-boiled egg tossed in a dressing stirred from raw egg yolks, salt, pepper, mustard, tarragon vinegar, and oil added drop by drop.

Mixed Salad II from Erken's Stor kokebok (1914): heads of lettuce with slices of cucumber and tomato tossed in a dressing of salt, paprika, vinegar and oil stirred together in the salad bowl. Can also be made with endive, chicory, cress, nettle or dandelion.

Erken's cauliflower salad from 1914: a whole cauliflower is boiled tender in salted water, divided into florets and topped with a stirred sauce of 2–3 egg yolks, salt, 3 tbsp oil dripped in drop by drop, 1 tbsp vinegar and 1 tbsp parsley. Garnished with cress sprinkled with sugar and moistened with vinegar.

Classic bean salad from Erken 1914: soaked and boiled flageolet beans are mixed with a thick dressing of egg yolks, salt, mustard, pepper, vinegar, red wine and oil dripped in drop by drop.

A simple cold starter from Erken's Stor kokebok 1914: stripes of chopped hard-boiled egg, cress, and finely sliced smoked herring, salmon, tongue, or ham arranged side by side on a dish.

Finnish salad from Schønberg Erken 1914: slivered leftover meat, game or fish tossed with finely cut anchovy fillets, apple and cucumber in a dressing of oil, vinegar, pepper, salt and sour cream; rests 1–2 hours before serving.

Fish salad from Erken 1914 (pp. 412–413): boiled, cold fish laid over boiled celeriac, with a cooled sauce of butter, flour, cream, fish and celery stock stirred with egg yolks, tarragon vinegar, oil, mustard and capers.

Mock (imitation) lobster salad from Erken 1914: poached fish and boiled celeriac in a pale-pink dressing of oil, vinegar, pepper and parsley, tinted with lobster coloring (today tomato paste), garnished with cress.

Breakfast salad from Erken 1914: coarsely chopped boiled chicken is mixed with cucumber salad, head lettuce and boiled macaroni, seasoned with oil, tarragon vinegar, salt and pepper, and garnished with chopped hard-boiled egg and capers.

Erken's vegetable salad (salade de légumes à la jardinière), 1914: boiled, cold vegetables – peas, turnips, celery, cauliflower, asparagus beans, beets, and potatoes – arranged by kind on lettuce leaves and topped with a dressing of mashed anchovy, vinegar, oil, pepper, salt, and parsley.

Hamburg salad from Erken 1914: julienned boiled ham is mixed with mushrooms (or pounded raw white cabbage) and a warm-stirred sauce of butter, cream and egg yolks that is cooled and seasoned with vinegar.

A simple head lettuce salad from Erken's Stor kokebok (1914) with a homemade dressing of egg yolks, oil, mustard, pepper, salt and vinegar; tossed with two silver or wooden 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 1914: cooked macaroni, lettuce strips, green beans, hard-boiled egg wedges, pickled cucumber and matjes herring mixed with a simple dressing of oil, vinegar, pepper and salt, garnished with cress.

Erken's chicken salad with oysters from 1914: cooked chicken in strips is mixed with lemon-sprinkled oysters, coarsely grated lettuce and mock mayonnaise, arranged high on a platter and garnished with slices of lemon and tomato. Turkey can replace hen, asparagus or celery can replace oysters.

Autumn salad from Erken's Stor kokebok (1914): cold cooked carrots, celeriac and potatoes in strips mixed with pickled cucumber, tomato and head lettuce, tossed in French salad dressing and sprinkled with parsley.

Erken's lobster salad (salade de homard) from 1914: coarsely shredded head lettuce and endive tossed with a raw-egg-yolk dressing of salt, paprika, vinegar, mustard, anchovy essence and oil, mixed with lobster meat and garnished in alternating rows with cucumber slices, whole claw pieces, sieved egg yolk, chopped egg white, lobster roe and beet

Italian salad from Schønberg Erken's Grand Cookbook (1914): finely cut cooked veal, salted tongue, potatoes, apple, cucumber, celery and tomato tossed with mashed anchovies and a dressing of egg yolks, seasonings, oil, vinegar and lemon juice; chilled for an hour before serving.

Erken's cabbage salad from 1914: thin strips of raw head cabbage pounded tender, mixed with a cooked egg dressing of egg yolks, mustard, sugar, salt, butter, and hot vinegar, plus tomatoes and hard-boiled eggs. Served in a hollowed-out head of cabbage.

Cold meat salad of leftover meat in strips and cut-up boiled macaroni, mixed with a cooled cooked dressing of cream, egg yolks and cornstarch seasoned with salt, pepper, mustard and lemon juice. Garnished with lettuce.

Boiled (warm) potato salad from Schønberg Erken 1914: 1.5 kg potatoes are half-boiled, cut into slices and cooked tender in 1 dl meat stock until the stock has reduced away; stirred with 30 g butter, parsley and 1 tsp lemon juice.

Krimsalat (Crimea salad) from Schønberg Erken 1914: strips of hard-boiled egg, carrot, potatoes, soaked salt herring and tomato mixed with green peas and a little onion, tossed in French dressing with parsley and arranged in lettuce nests around a mound of whole shrimp.

Krimsalat (Crimea salad) from Erken's Stor kokebok 1914: diced boiled potatoes, celeriac, leek, cucumber, pickled cucumber, apple, pear, truffle and ham/tongue mixed with mayonnaise, molded in a mold lined with tomato purée, chilled/frozen and turned out, garnished with tomato slices and parsley. Served with cold roast fowl.

Cold salmon salad from Erken's Stor kokebok 1914: poached salmon is marinated in oil, lemon juice, salt and pepper, laid on coarsely cut butterhead lettuce and garnished with cucumber slices and shrimp, served with mayonnaise sauce.

Macaroni salad from 1914 with a cooled roux sauce of butter, flour, and meat stock, blended with raw egg yolks, oil added drop by drop, vinegar, and onion juice; tossed with cold macaroni and sprinkled with ham and parsley.

Cold macaroni salad from Erken's Stor kokebok (1914): boiled macaroni folded into stiffly whipped cream seasoned with grated horseradish, vinegar, sugar, and salt, garnished 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 Schønberg Erken 1914: thin slices of cold boiled potatoes are dressed with 3 tbsp oil, 1 tbsp vinegar, a little sugar, pepper, parsley, 1 tbsp meat stock, chives, and finely chopped onion.

Erken's shrimp salad from 1914: peeled shrimp mixed with a third of a cooled, butter-thickened stock sauce with egg yolks, vinegar, and oil; the rest of the sauce is split in two and tinted pink (lobster color) and green with parsley, then piped in stripes over the shrimp on finely cut lettuce leaves.

A lavish cold party salad with vegetables, lobster or crayfish, ham, truffle and anchovy in strips bound with mayonnaise, mounded high on a platter and garnished with lettuce leaves, mushrooms, caviar and beets. No quantities given in the original.

Russian salad from Schønberg Erken's Stor kokebok (1914): strips of boiled veal, cold potatoes, lettuce and anchovy mixed with oil and capers, served with a cold, stirred sauce of butter, cream, egg yolks, oil, vinegar, mustard and Worcestershire sauce.

Salad à la Rachel from Erken 1914: strips of cooked chicken, tongue, and truffle arranged in small mounds around asparagus tips, covered with mayonnaise and garnished with cucumber slices and shrimp around the rim.

Erken's salad of cucumber and "Spanish pepper" (bell pepper) from 1914: the cucumber is peeled and cut in a spiral into curved strips, the peppers are charred in a pan and skinned, and everything is tossed with a dressing of 3 tbsp oil, 1 tbsp vinegar, salt, pepper, and 1 tsp parsley.

A festive side dish from Erken 1914: slices of cooked calf brain and sweetbread mixed with shrimp and salad, marinated in vinegar/oil for half an hour, laid on a lettuce-lined platter, and covered with a green egg-yolk-and-oil sauce colored with spinach green and "vert de ravigote." Garnished with capers, sardines, and hard-boiled eggs.

Salade Francillon in Erken (1914): cooked potatoes, mussels, shrimp, and cooked root vegetables tossed with oil, vinegar, salt, and pepper, arranged on a platter and doused with 2 dl white wine. Garnished with truffle slices and cress and chilled a couple of hours before serving.

Erken's celery and orange salad I from 1914: cooked celeriac slices are arranged with orange slices on a platter and dressed with 6 tbsp oil, 2 tbsp lemon juice, salt, pepper and a pinch of paprika. Garnished with frayed celery sticks placed in cold lemon water.

Erken's celery and orange salad II from 1914: equal parts apples, orange, cooked celery and walnuts, diced and tossed in homemade mayonnaise of 2 egg yolks, oil, vinegar, salt and lemon juice.

A cold salad of boiled chicken and celeriac cut into strips with capers and coarsely cut lettuce, tossed with a "mock mayonnaise" of butter, cream, and egg yolks flavored with oil, vinegar, and lemon juice.

Classic Norwegian herring salad from Erken's Stor kokebok 1914: soaked salt-cured herring, cold meat, potatoes, onion, and beets mixed with cream, vinegar, sugar, and pepper, garnished with hard-boiled egg and parsley.

Herring salad with beet sauce from Erken's Stor kokebok (1914): finely cut herring, cold meat, beets, potatoes, hard-boiled egg, and onion mixed into a cooled butter-thickened sauce of meat stock with egg yolks, pepper, mustard, beet vinegar, and oil or cream.

Swedish potato salad from Schønberg Erken 1914: paper-thin slices of boiled potatoes mixed with shredded beet, lettuce, and capers; dressing of 2 egg yolks stirred with salt, mustard, pepper, 1 tbsp vinegar, 3 tbsp oil, and 1 dl stiffly whipped cream.

Erken's tartar salad (1914): equal parts cooked cold meat, celeriac and potatoes in strips, mixed with mayonnaise seasoned with cucumber or capers and parsley, garnished with lettuce and beets.

A cold side dish: peeled tomatoes are hollowed out and filled with mayonnaise mixed with aspic and finely chopped parsley, chervil, leek and tarragon, chilled for an hour and cut into quarters. Variation with fish forcemeat, fish jelly and lobster butter. Erken 1914.

A simple tomato salad from Erken's Stor kokebok (1914): scalded, peeled tomato slices in a salad bowl rubbed with onion, dressed with a mixture of oil, vinegar, salt, pepper and parsley.

Erken's game salad (1914) uses leftovers of cold game: sliced meat, coarsely grated lettuce and chopped hard-boiled egg white are seasoned with salt and paprika and mixed with half the mayonnaise, mounded high on a platter, covered with the rest of the mayonnaise and garnished with beet stars and hard-boiled egg yolk.