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Fruit Salad II

Fruit Salad II from Erken's Stor kokebok (1914): orange, banana, grapes and apples in slices mixed in a deep bowl set on crushed ice, sprinkled with sugar and flavored with maraschino, left to macerate at least 1 hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 425 (falt i det fri)

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About the dish

Fruit salad No. II from the chapter "Salads, omelettes, side courses." A simple, elegant dessert salad where maraschino liqueur and sugar steep into the fruit while the bowl stands on crushed ice – a typical arrangement in finer bourgeois homes around 1914.

How to make it

  1. 1

    Prepare the fruit

    Clean the fruit and cut it into slices.

  2. 2

    Arrange in a bowl on ice

    Place the fruit in a deep salad bowl and set the bowl down in crushed ice.

  3. 3

    Mix

    Mix the different fruits well together using two forks.

  4. 4

    Sugar and maraschino

    Sprinkle over sugar to taste and add maraschino, also to taste.

  5. 5

    Let it macerate

    Let the salad stand and macerate at least 1 hour, and shake the bowl now and then while it stands.

  6. 6

    Variation

    Any one of the listed fruits can be left out if you don't have it.

Changes from the original

Quantities are estimated and set for a serving of 4, since the original only lists the ingredients without measures. Units are modernized (grams/tablespoons), and "finely chopped ice" is described as crushed ice/ice bath.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 425)~75% of the text changedremovedadded
2 stk appelsiner (skrelt og skåret i skiver). 2 stk Appelsiner bananer (i skiver). 200 g vindruer (delt, eventuelt uten steiner). 2 stk epler (skrelt, kjernet og i skiver). 3 ss sukker (etter smak). 3 ss maraschino (etter smak). Rens frukten Frugten renses og skjær den skjæres i skiver.. Legg frukten skiver, lægges i en dyp salatbolle og sett bollen ned salatbolle, som sættes i knust is.. Bland smaahakket is; bland de forskjellige fruktene frugter godt sammen ved hjelp hjælp av to gafler.. gafler. Strø over sukker etter efter smak og tilsett tilsæt maraschino, også etter smak.. La salaten stå likesaa efter smak. Staar og gjennomtrekkes minst gjennemtrækkes med dette mindst 1 time, og rist bollen rystes av og til til, mens den står.. En det staar. Selvfølgelig kan en eller annen anden av de oppgitte fruktene kan sløyfes den opgivne frugt sløifes, om man ikke har den.

Note on Modernised

Mengder er anslått og satt til en porsjon for 4, siden originalen bare lister ingrediensene uten mål. Enheter er modernisert (gram/spiseskjeer), og «smaahakket is» er beskrevet som knust is/isbad.

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Frequently asked questions

Which fruits are used in Fruit Salad II?
Oranges, bananas, grapes and apples, flavored with sugar and maraschino. The recipe says you may leave out one of the fruits if you don't have it.
How long must the salad stand?
At least 1 hour, so the fruit is thoroughly steeped in sugar and maraschino. Shake the bowl now and then while it stands. Total time thus comes to about 80 minutes.
How is the salad kept cold?
The fruit is cut into slices and placed in a deep salad bowl set in finely crushed ice. The fruits are gently mixed together using two forks.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 425, in the chapter on salads, omelettes and side courses.

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