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Hamburg Salad

Hamburg salad ("hamburgersalat") from Erken 1914: a cold ham salad where julienned boiled ham is mixed with mushrooms (or pounded raw white cabbage) and a warm-stirred, egg-based sauce of butter, cream and egg yolks that is cooled and seasoned with vinegar.

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

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About the dish

Hamburg salad is a cold ham salad with a warm-stirred, egg-based dressing, a typical light course in Erken's time. She gives white cabbage as a cheaper alternative to canned mushrooms.

How to make it

  1. 1

    Prepare the ham and mushrooms

    Cut the ham into julienne and mix it with the halved mushrooms. If you use white cabbage instead, cut it into paper-thin strips, put it in a cloth and pound it a little so it becomes tender.

  2. 2

    Make the sauce

    Melt the butter, take the pot off the heat and stir in the cream and egg yolks. Put it back over low heat (preferably in a water bath) and warm to the boiling point, but do not let it boil.

  3. 3

    Cool and season

    Take the sauce off the heat and stir it until it is cold. Add vinegar to taste.

  4. 4

    Assemble

    Pour the sauce over the ham and mushrooms, mix gently and serve cold.

Changes from the original

"¼ part cream" is interpreted as about 0.5 dl of cream to give a stirrable sauce. The canned mushrooms are given in grams. The sauce is stirred over a water bath in the modern method to keep the egg yolks from curdling.

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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
1949 (proofread, p. 460) → 1914 (proofread, p. 414)~46% of the text changedremovedadded
Hamburgersalat. 250 gr. skinke 1 liten boks champignons eller sopp 60 gr. smør 2 eggeplommer 1 3/4 eggeblommer 1/4 del. fløte eddik. Skinken skjæres i strimler, blandes med de kløvede champignons. Smøret Smørret smeltes, tas tages av varmen, tilsettes ilden, tilsættes fløte og eggeplommer, settes eggeblommer, sættes atter over varmen, ilden, bringes til kokepunktet, men må maa ikke koke. Tas Tages av varmen, ilden, røres i i, til sausen er kold, tilsettes tilsættes eddik efter smak. Helles Heldes over skinken. Istedenfor champignons kan tas finskåren, tages finskaaren, ukokt hodekål. hodekaal. For å få kålen mør at faa kaalen mør, kan man legge lægge den inn ind i et klæde og banke den litt.

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Frequently asked questions

What does Hamburg salad consist of?
250 g of ham cut into julienne, mixed with halved button mushrooms from one small can, and a sauce of 60 g butter, 2 egg yolks and ¼ deciliter of cream, seasoned with vinegar.
How do I make the sauce without it curdling?
Melt the butter, take the pot off the heat and stir in the cream and egg yolks. Put it back over the heat and bring it to the boiling point, but do not let it boil. Take it off and stir until the sauce is cold before you add vinegar to taste and pour it over the ham.
Can I substitute the mushrooms?
Yes, the recipe suggests finely cut, uncooked white cabbage instead. To make the cabbage tender you can put it in a cloth and pound it a little.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 414. It is calculated for 4 servings and takes around 60 minutes, since the sauce must be cooled.

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