How do I make the dressing?

Stir the 2 raw egg yolks stiff with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp mustard. Add 2 tablespoons of tarragon vinegar or lemon juice, and finally stir in 6 tablespoons of cooking oil drop by drop, so the dressing thickens (a kind of mayonnaise).

What is the salad made of?

4 heads of lettuce broken up, 3 boiled and cold potatoes in slices/pieces, 4 peeled and cut-up tomatoes, and 2 hard-boiled eggs in slices – everything is mixed together and tossed with the dressing.

Why should the heads of lettuce be dry?

The recipe says "washed, dry heads of lettuce" because water on the leaves keeps the dressing from clinging and makes the salad watery.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 411. It is intended for 6 servings and takes around 40 minutes, including boiling the potatoes and eggs.

Mixed Salad I

Name: Mixed Salad I
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 pcs heads of lettuce (washed and well dried); 3 pcs boiled potatoes (cold, cut up); 4 pcs tomatoes (peeled and cut up); 2 pcs hard-boiled eggs (sliced); 2 pcs egg yolks (raw, very fresh); 0.25 tsp salt; 0.25 tsp pepper; 0.25 tsp mustard; 6 tbsp cooking oil; 2 tbsp tarragon vinegar (or lemon juice)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 411 (falt i det fri)

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About the dish

Erken's "Mixed Salad I" is a salad with a homemade egg dressing – an early type of mayonnaise stirred from raw egg yolks, mustard, vinegar, and oil. From the chapter "Salads, omelets, side dishes" in Stor kokebok (1914).

How to make it

1
Prepare the vegetables
Wash the heads of lettuce well and dry them. Break them up and mix with the cut-up cold potatoes, the peeled and cut-up tomatoes, and the slices of hard-boiled egg.
2
Stir the dressing
Stir the raw egg yolks until stiff with salt, pepper, and mustard.
3
Add vinegar and oil
Add the vinegar or lemon juice, and finally stir in the oil drop by drop so the dressing becomes thick and smooth.
4
Toss and serve
Toss the salad gently with the dressing and serve at once.

Changes from the original

Unclear fraction figures in the OCR have been interpreted as ¼ teaspoon, and the amount of vinegar as 2 tablespoons. The units have been modernized (teaspoon → tsp, tablespoon → tbsp). Raw egg yolks have been kept, with a recommendation to use fresh eggs.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 411) → 1949 (korrekturlest, s. 455)~44% av teksten endretfjernetlagt til

4 salathoder 3 kokte, kolde poteter 4 tomater 2 ~~haardkokte~~ hårdkokte egg 2 ~~raa eggeblommer ¼ teske~~ rå eggeplommer 3/4 teskje salt ¼ 3/4 — pepper ¼ 3/4 — sennep 6 ~~spiseskeer~~ spiseskjeer matolje 2 ~~spiseskeer estragoneddik~~ — eddik eller ~~citronsaft.~~ sitronsaft. De vaskede, tørre salathoder deles op og blandes med de ~~opskaarne~~ opskårne poteter, de avskallede, ~~opskaarne~~ opskårne tomater og eggeskiver. De ~~raa eggeblommer~~ rå eggeplommer røres stive med saltet, pepper og ~~sennep, tilsættes~~ sennep tilsettes eddiken, og ~~tilsidst~~ tilsist røres oljen i ~~draapevis.~~ dråpevis.

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Frequently asked questions

How do I make the dressing?: Stir the 2 raw egg yolks stiff with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp mustard. Add 2 tablespoons of tarragon vinegar or lemon juice, and finally stir in 6 tablespoons of cooking oil drop by drop, so the dressing thickens (a kind of mayonnaise).
What is the salad made of?: 4 heads of lettuce broken up, 3 boiled and cold potatoes in slices/pieces, 4 peeled and cut-up tomatoes, and 2 hard-boiled eggs in slices – everything is mixed together and tossed with the dressing.
Why should the heads of lettuce be dry?: The recipe says "washed, dry heads of lettuce" because water on the leaves keeps the dressing from clinging and makes the salad watery.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 411. It is intended for 6 servings and takes around 40 minutes, including boiling the potatoes and eggs.

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