Why does the recipe take so long?

Because the dried flageolet beans must soak overnight before they are boiled tender. The preparation of the dressing itself goes quickly.

How do I make the dressing?

Stir 2 raw egg yolks thick with 1 tsp salt, 1/4 tsp dry mustard and 1/4 tsp pepper. Add 2 tsp vinegar and 2 tsp red wine, and finally 3 tbsp oil dripped in drop by drop, so that the dressing does not split.

How many servings and where does the recipe come from?

The recipe gives about 4 servings and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 421.

Can I use beans other than flageolet beans?

The original uses 1/4 kg flageolet beans, but other dried white beans can be used the same way: soaked overnight and boiled tender.

Bean Salad

Name: Bean Salad
Prep time: 25 min
Cook time: 12 h 35 min
Total time: 13 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g flageolet beans (dried); 2 pcs egg yolks (raw); 3 tbsp cooking oil; 1 tsp salt; 0.25 tsp dry mustard (mustard powder); 0.25 tsp pepper; 2 tsp vinegar; 2 tsp red wine

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 421 (falt i det fri)

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About the dish

The recipe appears in the chapter "Salads, omelettes, middle courses" in Henriette Schønberg Erken's "Stor kokebok" (1914). Flageolet beans were dried, pale French beans that were regarded as a fine salad bean.

How to make it

1
Soak the beans
Soak the beans in plenty of cold water overnight.
2
Boil the beans
Pour off the soaking water, boil the beans tender in lightly salted water and let them drain and go cold.
3
Stir the dressing
Stir the egg yolks thick with salt, mustard and pepper.
4
Add liquid and oil
Add the vinegar and red wine, and finally the oil, which is dripped in drop by drop while stirring constantly.
5
Mix the salad
Mix the cold beans gently with the dressing and arrange the salad on a platter.

Changes from the original

Measurements have been converted to modern units (tablespoon/teaspoon, dl), and "raw egg yolks" is given as egg yolks. The steps are written out in modern language, and it is specified that the dressing is mixed with the cooled beans, as the original assumes.

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. 421) → 1949 (korrekturlest, s. 466)~45% av teksten endretfjernetlagt til

1/4 kg. ~~flageoletbønner~~ flageolettbønner 2 ~~raa eggeblommer~~ rå eggeplommer 3 ~~spiseskeer~~ spiseskjeer olje ~~1 teske salt~~ 1/4 teskje salt 3/8 — ~~tør~~ tørr sennep 1/4 — pepper 2 ~~teskeer~~ teskjeer eddik 2 — rødvin. ~~Bønnerne lægges~~ Bønnene legges i bløt natten over, kokes møre. ~~Eggeblommerne~~ Eggeplommene røres tykke med salt, sennep og pepper, ~~tilsættes~~ tilsettes eddiken og rødvinen og ~~tilsidst~~ tilsist oljen, som dryppes i ~~draapevis.~~ dråpevis.

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Frequently asked questions

Why does the recipe take so long?: Because the dried flageolet beans must soak overnight before they are boiled tender. The preparation of the dressing itself goes quickly.
How do I make the dressing?: Stir 2 raw egg yolks thick with 1 tsp salt, 1/4 tsp dry mustard and 1/4 tsp pepper. Add 2 tsp vinegar and 2 tsp red wine, and finally 3 tbsp oil dripped in drop by drop, so that the dressing does not split.
How many servings and where does the recipe come from?: The recipe gives about 4 servings and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 421.
Can I use beans other than flageolet beans?: The original uses 1/4 kg flageolet beans, but other dried white beans can be used the same way: soaked overnight and boiled tender.

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