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Carrot salad

A simple raw salad of grated carrots, lemon juice, sugar and chopped hazelnuts, mixed with two forks and served on lettuce leaves. From Erken's Stor kokebok (1949), pp. 505–506.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 505 (falt i det fri)

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About the dish

One of the simplest raw-food recipes in the 1949 edition, with nuts added to the grated root vegetable.

How to make it

  1. 1

    Mix

    Mix the carrots, lemon juice, sugar and hazelnuts using two forks.

  2. 2

    Serve

    Serve the salad on fresh, crisp lettuce leaves.

Changes from the original

"Del." is written as dl and teaspoons as tsp. The two versions across the page break are merged; quantities are unchanged.

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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. 505) → Modernised~83% of the text changedremovedadded
2 del. dl revne gulerøtter saft av 1/2 gulrøtter. 0,5 stk sitron (saften). 3 teskjeer sukker 1/2 del. ts sukker. 0,5 dl hakkede hasselnøtter. Blandes sammen ved hjelp av 2 gafler, serveres salatblader (friske og sprø, til servering). Bland gulrøtter, sitronsaft, sukker og hasselnøtter med to gafler.. Server salaten på friske, sprø salatblade. salatblader.

Note on Modernised

«Del.» er skrevet som dl og teskjeer som ts. De to utgavene over sideskiftet er slått sammen; mengdene er uendret.

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Frequently asked questions

What is used to mix the salad?
Two forks, according to the book.
What is it served on?
On fresh, crisp lettuce leaves.
Which nuts are used?
Chopped hazelnuts, ½ dl.

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