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Head lettuce with egg

A simple head lettuce salad from Erken's Stor kokebok (1914) with a homemade dressing of egg yolks, oil, mustard, pepper, salt and vinegar; tossed with two silver or wooden forks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 410 (falt i det fri)

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About the dish

From the chapter on salads, omelets and side dishes. Here Erken gives a number of simple head lettuce variants with different dressings — egg, oil and cream. The instruction to use silver or wooden utensils was meant to keep the salad leaves from being discolored by iron.

How to make it

  1. 1

    Clean the lettuce

    Choose firm, pale and crisp heads of lettuce. Wash them well and dry them completely.

  2. 2

    Stir the dressing

    Stir the egg yolks thick and pale with the salt. Add the oil drop by drop while stirring, and season with mustard, pepper and vinegar.

  3. 3

    Toss the salad

    Pour the dressing into the bottom of the salad bowl, place the divided heads of lettuce on top and toss gently with two forks of silver or wood.

  4. 4

    About romaine lettuce

    If you use romaine lettuce (cos lettuce), the heads must be cut crosswise with a knife of wood or silver.

Changes from the original

Measurements modernized (deciliters/tablespoons), «knivsod» kept as a pinch, cooking oil specified. The method is divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 410) → 1949 (korrekturlest, s. 454)~44% av teksten endretfjernetlagt til
4 store salathoder 2 eggeblommer 1 knivsod eggeplommer i knivsodd salt 1 knivsod i — sennep 1 knivsod i — pepper 6 spiseskeer spiseskjeer olje ca. 2 spiseskeer spiseskjeer eddik. Salathoderne Salathodene skal være faste, lyse og sprøde; sprø; de vaskes og tørres. Eggeblommerne tørkes. Eggeplommene røres tykke og lyse med saltet, tilsættes tilsettes oljen draapevis, dråpevis, sennep, pepper og eddik efter smak. Sausen haves has i bunden bunnen av bollen, de opdelte salathoder lægges salatohoder legges i, og det blandes sammen ved hjælp hjelp av to sølv- eller trægafler. tregafler. Den romerske salat (bindsalat) maa må deles over paa på tvers med en træ- tre- eller sølvkniv.

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Frequently asked questions

What kind of lettuce heads work best?
Firm, pale and crisp heads of lettuce. They are washed and dried well before use, so that the dressing adheres.
How do I make the dressing?
Stir 2 egg yolks thick and pale with 1 pinch of salt, add 6 tablespoons of oil drop by drop, and season with mustard, pepper and about 2 tablespoons of vinegar.
Why should I use forks of wood or silver?
The salad is tossed with two silver or wooden forks to spare the leaves. Romaine lettuce (cos lettuce) is cut crosswise with a wooden or silver knife, as the recipe in Schønberg Erken's «Stor kokebok» (1914) specifies.
How long does the dish take?
About 20 minutes in all, and it serves 4.

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