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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 460)~84% of the text changedremovedadded
300 g kokt Frokostsalat I. Kokt hønsekjøtt (skåret fra bena og grovhakket). 2 dl 1 teskål agurksalat («1 teskål» i originalen). 2 hoder hodesalat (renset og grovhakket). salathoder 50 g tynn gr. makaroni (kokt og skåret i småstykker). salt (etter smak). (tynne) pepper (etter smak). salt 3 spiseskjeer olje. 2 teskjeer estragoneddik (1 olje 1 dessertskje i originalen). eddik 2 stk egg (hardkokte). 1 spiseskje kapers (til pynt). Kok makaronien, avkjøl den og skjær den i småstykker. Kok eggene harde og avkjøl dem. Skjær hønsekjøttet egg. Det fra bena benene skårne og grovhakk det.. Bland hønsekjøttet grovhakkede hønsekjøtt blandes med agurksalat, agurksalaten, den rensede og rensede, grovhakkede, sprø hodesalaten og makaronien. Krydre med hodesalat, den i småstykker opskårne, kokte makaroni samt salt og pepper.. Tilsett olje og estragoneddik pepper, tilsettes oljen og rør eddiken, hvorefter alt godt sammen.. Legg salaten høyt opp omrøres godt. Legges høit på et salatfat. Hakk eggehvite og eggeplomme hver for seg salatfat og pynt pyntes med de hårdkokte, kolde, hakkede egg i striper fra toppen av, hviten for sig og ned, plommen for sig, med kapers imellom. inni mellem.

Note on Modernised

«1 teskaal» er tolket som ca. 2 dl agurksalat, og hønsekjøttet er angitt til ca. 300 g. Dessertskje er omregnet til ca. 2 teskjeer. Kapers, som bare nevnes i fremgangsmåten, er ført opp i ingredienslisten.

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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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