Fruit Salad I from Erken 1914: orange, apple and banana in cubes filled into baskets of orange peel, with lemon and orange juice, sugar and stiffly whipped cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 424 (falt i det fri)
A decorative dessert salad where hollowed-out orange halves are used as "baskets." Such serving forms were popular in festive menus in Erken's time.
Make baskets
Halve the oranges and hollow them out so the peels can be used as small baskets.
Cut up the fruit
Cut the orange flesh into small pieces, the apples into cubes and the banana into cubes or slices.
Fill the baskets
Mix the fruit and fill it into the orange baskets. Pour over the lemon and orange juice and sprinkle a little sugar over.
Garnish
Place a spoonful of stiffly whipped cream in each basket and serve immediately.
The original gives no quantities; here practical amounts for four servings have been set. Sugar and cream have been included in the ingredient list even though they are only mentioned in the method.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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