Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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. 410)~78% of the text changedremovedadded
4 stk store salathoder (faste, lyse og sprø). 2 stk eggeplommer. eggeblommer 1 knivsodd salt. knivsod salt 1 knivsodd sennep. knivsod sennep 1 knivsodd pepper. knivsod pepper 6 spiseskjeer matolje. spiseskeer olje ca. 2 spiseskjeer eddik (ca., etter smak). Velg spiseskeer eddik. Salathoderne skal være faste, lyse og sprø salathoder. Vask dem godt sprøde; de vaskes og tørk dem helt tørre.. Rør eggeplommene tørres. Eggeblommerne røres tykke og lyse med saltet. Tilsett saltet, tilsættes oljen dråpevis mens du rører, og smak til med draapevis, sennep, pepper og eddik.. Hell dressingen eddik efter smak. Sausen haves i bunnen bunden av salatbollen, legg bollen, de delte salathodene over opdelte salathoder lægges i, og bland forsiktig det blandes sammen med to gafler ved hjælp av sølv to sølv- eller tre.. Bruker du romersk trægafler. Den romerske salat (bindsalat), må hodene (bindsalat) maa deles på over paa tvers med en kniv av tre træ- eller sølv. sølvkniv.

Note on Modernised

Mål modernisert (deciliter/spiseskjeer), «knivsod» beholdt som knivsodd, matolje spesifisert. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!