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.

Hamburg Salad

Name: Hamburg Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g boiled ham (cut into julienne); 200 g button mushrooms (1 small can; can be replaced with finely cut raw white cabbage); 60 g butter; 2 pcs egg yolks; 0.5 dl cream ("1/4 part" in the original); vinegar (to taste)

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 460)~88% of the text changedremovedadded

Hamburgersalat. 250 ~~g kokt~~ gr. skinke ~~(skåret i strimler). 200 g champignon (1~~ 1 liten ~~boks; kan erstattes med finskåret rå hodekål).~~ boks champignons eller sopp 60 ~~g smør.~~ gr. smør 2 ~~stk eggeplommer. 0,5 dl~~ eggeplommer 1 3/4 del. fløte ~~(«1/4 del.» i originalen). eddik (etter smak). Skjær skinken~~ eddik. Skinken skjæres i ~~strimler og bland den~~ strimler, blandes med de ~~kløvde champignonene. Bruker du hodekål i stedet, skjær den i løvtynne strimler, legg den i et klede og bank den litt så den blir mør.. Smelt smøret, ta gryten~~ kløvede champignons. Smøret smeltes, tas av ~~varmen og rør inn~~ varmen, tilsettes fløte og ~~eggeplommer. Sett den tilbake på svak varme (helst i vannbad) og varm~~ eggeplommer, settes atter over varmen, bringes til kokepunktet, men ~~la den~~ må ikke ~~koke.. Ta sausen~~ koke. Tas av ~~varmen og rør~~ varmen, røres i ~~den~~ til ~~den~~ sausen er ~~kald. Tilsett~~ kold, tilsettes eddik ~~etter smak.. Hell sausen~~ efter smak. Helles over ~~skinken og soppen, bland forsiktig~~ skinken. Istedenfor champignons kan tas finskåren, ukokt hodekål. For å få kålen mør kan man legge den inn i et klæde og ~~server kald.~~ banke den litt.

Note on Modernised

«1/4 del. fløte» er tolket som ca. 0,5 dl fløte for å gi en rørbar saus. Boks champignon er angitt i gram. Sausen røres over vannbad i moderne fremgangsmåte for å hindre at eggeplommene skiller seg.

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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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