Salads & light dishes
36 recipes
Anchovy bread from Erken and Caroline Steen's cookbook for school and home (1900): fried slices of white loaf with hard-boiled egg and cleaned anchovy.
Historical recipe for anchovy butter: cold butter stirred with cleaned anchovy and finely chopped parsley. From Erken and Caroline Steen's cookbook, 1900.
- Asparagus Puddingkr. 2.93¾
Historical recipe for asparagus pudding for 12: a butter roux, 14 eggs and cooked asparagus, steamed in a mould. From Erken and Caroline Steen's cookbook, 1900.
Aspic from Erken and Caroline Steen's cookbook (1900): meat stock clarified with egg white and gelatine, moulded in layers with fish, shrimp or vegetables.
Cauliflower gratin from Erken and Caroline Steen's cookbook (1900): cooked cauliflower in shells with a thickened cream sauce and rusk crumbs, gratinated.
- Cauliflower Puddingkr. 1.74¼
Cauliflower pudding for 10 from Erken and Caroline Steen's cookbook (1900): a butter roux, 12 eggs and cooked cauliflower, steamed in a mould.
Fish in shells: shrimp or cooked fish and vegetables in a mild thickened sauce, served in shells over a lettuce leaf. From Erken and Caroline Steen (1900).
Historical recipe for fish salad: cold cooked fish marinated in oil and lemon, with a thick cooked egg sauce. From Erken and Caroline Steen's cookbook, 1900.
Historical recipe for fleskepandekage: a large stirred ham omelette for 12 with eggs, cream and sautéed ham. From Erken and Caroline Steen's cookbook, 1900.
Vegetables in shells: cooked vegetables in a mild thickened cream sauce with nutmeg, served in shells. From Erken and Caroline Steen's cookbook (1900).
Vegetable salad: cooked vegetables arranged separately with an anchovy dressing of vinegar, oil and parsley. From Erken and Caroline Steen (1900).
Historical recipe for Hamburg salad: shredded ham and mushrooms in a rich egg-and-cream sauce with vinegar. From Erken and Steen's cookbook (1900).
Chicken in shells: cooked hen covered with whipped cream and grated horseradish, garnished with beetroot vinegar. From Erken and Caroline Steen (1900).
Cabbage and meat gratin from Erken and Steen's cookbook (1900): layers of cabbage and minced meat in a pork-lined mould, baked with stock and cream.
Cabbage rolls from Erken and Steen's cookbook (1900): blanched cabbage leaves rolled around minced meat and cooked tender, served with melted butter.
Veal kidney from Erken and Steen's cookbook (1900): sliced kidneys in a sauce of white wine, stock, tomato and mushrooms, finished with lemon and parsley.
Small steamed moulds of meat forcemeat with a creamed filling of poultry or vegetables from "Kogebog for skole og hjem" (1900). Served with brown sauce.
Meat croquettes from Erken and Steen's cookbook (1900): chopped leftover meat shaped, breaded in rusk crumbs and fried, served with a brown sherry sauce.
Krustader from Erken and Steen's cookbook (1900): a thin batter of flour, beer and egg fried on a rosette iron into crisp cases, filled with ragout.
A cold salad of boiled macaroni and celeriac in a tangy cream dressing from "Kogebog for skole og hjem" (1900). An early Norwegian pasta salad.
Macaroni and ham gratin from Erken and Steen's cookbook (1900): cooked macaroni with ham and Parmesan, gratinated in scallop shells with rusk crumbs and butter.
Beef kidney with white wine sauce from Erken and Steen's cookbook (1900): soaked, sautéed kidneys simmered with ham in wine, finished with butter.
Smoked herring with egg from Erken and Steen's cookbook (1900): creamy scrambled eggs with chopped smoked herring, served on toasted bread. A quick lunch.
Russian salad from Erken and Steen's cookbook (1900): shredded veal, potatoes, lettuce and anchovy in a rich, homemade mayonnaise-like sauce.
Rich Russian herring salad with apple, cucumber, beetroot and creamy mustard sauce from "Kogebog for skole og hjem" (1900). Original and modernised recipe.
Sandwich from Erken and Steen's cookbook (1900): wafer-thin white bread with mustard butter and cheese, ham or veal, cut neatly and garnished with cress.
Oyster sandwich from Erken and Steen's cookbook (1900): thin white bread with butter and raw oyster, seasoned with pepper and salt, garnished with lettuce.
Airy herb omelette with parsley and onion aroma from "Kogebog for skole og hjem" (1900) by Henriette Schønberg Erken and Caroline Steen. Modernised.
A decorative napkin fold serving cheese, crackers, radishes and butter balls, from "Kogebog for skole og hjem" (1900). A historic table technique.
Classic Norwegian herring salad of soaked salt herring, beetroot, potato and cold meat from "Kogebog for skole og hjem" (1900). Original and modernised recipe.
Breaded, fried croquettes of boiled macaroni and ham from "Kogebog for skole og hjem" (1900). Great use of leftovers. Original and modernised recipe.
A baked macaroni dish with ham, egg and nutmeg from "Kogebog for skole og hjem" (1900). A forerunner of oven-baked macaroni and ham. Original and modernised.
A baked ham pie with macaroni and a topping of rice porridge from "Kogebog for skole og hjem" (1900). Filling use of leftovers. Original and modernised recipe.
Basic fried eggs cooked in butter from "Kogebog for skole og hjem" (1900) by Henriette Schønberg Erken and Caroline Steen. Original and modernised recipe.
A colourful winter salad of boiled potato, tart apple, beetroot and cucumber in an egg dressing from "Kogebog for skole og hjem" (1900). Modernised.
Classic English Yorkshire pudding of flour, egg and milk from "Kogebog for skole og hjem" (1900). Served with roast and rissoles. Original and modernised.