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Breakfast Salad

Breakfast salad from Erken 1914: coarsely chopped boiled chicken is mixed with cucumber salad, head lettuce and boiled macaroni, seasoned with oil, tarragon vinegar, salt and pepper, and garnished with chopped hard-boiled egg and capers.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 414 (falt i det fri)

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About the dish

Breakfast salad was a typical light dish or breakfast course in bourgeois homes around 1914, made from the leftovers of a boiled hen. Erken combines meat, cucumber salad, lettuce and macaroni into a filling, cold salad.

How to make it

  1. 1

    Preparations

    Boil the macaroni, cool it and cut it into small pieces. Hard-boil the eggs and cool them. Cut the chicken meat from the bones and chop it coarsely.

  2. 2

    Mix the salad

    Mix the chicken meat with the cucumber salad, the cleaned and coarsely chopped crisp head lettuce and the macaroni. Season with salt and pepper.

  3. 3

    Season

    Add the oil and tarragon vinegar and stir everything well together.

  4. 4

    Plate

    Pile the salad high on a salad platter. Chop the egg white and yolk separately and garnish with stripes from the top down, with capers in between.

Changes from the original

"1 tea bowl" has been interpreted as about 2 dl of cucumber salad, and the chicken meat is given as about 300 g. A dessert spoon has been converted to about 2 teaspoons. Capers, mentioned only in the method, have been added to the ingredient list.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 414) → 1949 (korrekturlest, s. 460)~36% av teksten endretfjernetlagt til
Frokostsalat I. Kokt hønsekjøt hønsekjøtt 1 teskaal teskål agurksalat 2 salathoder 50 gr. makaroni (tynde) (tynne) pepper salt 3 spiseskeer spiseskjeer olje 1 dessertske estragoneddik dessertskje eddik 2 egg. Det fra benene skaarne skårne og grovhakkede hønsekjøt hønsekjøtt blandes med agurksalaten, den rensede, grovhakkede, sprøde sprø hodesalat, den i smaastykker opskaarne, småstykker opskårne, kokte makaroni samt salt og pepper, tilsættes tilsettes oljen og eddiken, hvorefter alt omrøres godt. Lægges Legges høit paa på et salatfat og pyntes med de haardkokte, hårdkokte, kolde, hakkede egg i striper fra toppen av, hviten for sig og blommen plommen for sig, med kapers indimellem. inni mellem.

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Frequently asked questions

What is Breakfast Salad made of?
Boiled chicken meat cut from the bones and coarsely chopped, 1 teacup/tea bowl of cucumber salad, 2 heads of lettuce, 50 g of thin macaroni, salt and pepper, 3 tablespoons of oil, 1 dessert spoon of tarragon vinegar and 2 eggs. The dish is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 414.
How is the salad garnished?
The salad is piled high on a salad platter and garnished with hard-boiled, cold, chopped eggs in stripes from the top downward – the white separately and the yolk separately – with capers in between.
How long does the dish take?
About 40 minutes total for 4 servings, including boiling the macaroni and hard-boiling the eggs, which must be cold before they are chopped.
How is the salad mixed?
The chicken meat is mixed with the cucumber salad, the cleaned and coarsely chopped crisp head lettuce and the boiled macaroni cut into small pieces. Season with salt and pepper, add oil and tarragon vinegar, and stir everything well together.

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