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Egg and tomatoes

Thick tomato slices with hard-boiled egg laid on top, cut side down, covered with mayonnaise made just before serving. From Erken's Big Cookbook (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The recipe is in the chapter on invalid cookery and is a simple cold dish.

How to make it

  1. 1

    Cut the tomatoes

    Cut the tomatoes into thick slices.

  2. 2

    Add egg

    Lay the hard-boiled egg on the slices with the cut side down.

  3. 3

    Mayonnaise

    Pour the mayonnaise over. Make it just before serving.

  4. 4

    Note

    Note: If the mayonnaise is made with raw egg yolks, use fresh eggs. Pregnant women, the elderly and small children should avoid raw egg.

Changes from the original

The book gives no quantities. «The cut egg» is read as an egg halved lengthways. The recipe is counted as one serving.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~88% of the text changedremovedadded
Tomatene skjæres tomater (i tykke skiver). hardkokt egg (delt på langs). majones (laget like før servering). Skjær tomatene i tykke skiver, herpå legges skiver.. Legg det hårdkokte egg hardkokte egget på skivene med den overskårne side ned. Majonesen helles siden ned.. Hell majonesen over. Tillages Lag den like før serveringen. Ingredienser: Tomater egg, hårdkokt majones. servering.. Merk: Hvis majonesen lages med rå eggeplommer, bruk ferske egg. Gravide, eldre og små barn bør unngå rå egg.

Note on Modernised

Boka gir ingen mengder. «Det overskårne egg» er tolket som et egg delt på langs. Oppskriften er regnet som én porsjon.

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Frequently asked questions

Why make the mayonnaise just before serving?
The book says so without explanation; it keeps best fresh.
How is the egg placed?
With the cut side down on the tomato slice.

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