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Cauliflower Salad

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 423 (falt i det fri)

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About the dish

A classic cold cauliflower salad with homemade egg dressing (a thin mayonnaise). Cress as a garnish was common in Erken's presentations.

How to make it

  1. 1

    Boil the cauliflower

    Trim and wash the cauliflower. Put it in boiling, salted water and boil until tender.

  2. 2

    Divide into florets

    Lift the cauliflower out, let it drain and divide it into small florets. Arrange them nicely in a salad bowl or on a platter.

  3. 3

    Stir the sauce

    Stir the egg yolks pale with a good pinch of salt. Drip the oil in drop by drop while stirring constantly, then add the vinegar and finally the finely chopped parsley.

  4. 4

    Arrange and garnish

    Pour the sauce over the cauliflower. Garnish with small tufts of cress sprinkled with a very little sugar and moistened with vinegar.

Changes from the original

"Cooking oil" is given as neutral oil/olive oil. Amounts for the garnish (cress, sugar, vinegar) are estimated. The method is divided into steps, otherwise unchanged. Note that the egg yolks are raw in the original sauce.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 468) → 1914 (proofread, p. 423)~45% of the text changedremovedadded
(Salade de chou-fleur.) 1 blomkålhode blomkaalhode 2 å à 3 eggeplommer eggeblommer 3 spiseskjeer spiseskeer matolje 1 spiseskje spiseske eddik salt 1 spiseskje spiseske persille. Blomkålen Blomkaalen renses, vaskes og settes sættes over varmen ilden i kokende, saltet vann; koker vand; koker, til den er mør. Tas Tages op og deles i småbuketter; legges smaabuketter; lægges pent op på paa en salatvase og overhelles overheldes følgende saus: Eggeplommene Eggeblommerne røres hvite med en god knivsodd knivsod salt, idryppes oljen dråpevis draapevis under stadig omrøren, derefter eddiken, tilsettes tilsættes den finhakkede persille. Salaten pyntes med småbuketter smaabuketter av karse, strødd strøet med ganske lite litet sukker og dynket med eddik.

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Frequently asked questions

How is the cauliflower boiled?
The cauliflower head is trimmed and washed, and put into boiling, salted water. Let it boil until the cauliflower is tender. Then it is lifted out and divided into small florets that are arranged nicely on a salad platter/dish.
How do I make the sauce?
Stir 2–3 egg yolks pale with a good pinch of salt. Drip in 3 tablespoons cooking oil drop by drop while stirring constantly, then add 1 tablespoon vinegar and finally 1 tablespoon finely chopped parsley. The sauce is poured over the finished cauliflower.
How is the salad garnished?
With small tufts of cress, sprinkled with a very little sugar and moistened with vinegar.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 423. It is intended for 4 servings and takes about 40 minutes.

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