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Head lettuce with cream II

Head lettuce with a dressing of stiffly whipped cream mixed with egg yolk, sugar, salt and vinegar. Erken 1914.

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

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About the dish

A variant of the cream salad, here made richer with an egg yolk. Both recipes appear side by side in the chapter on salads.

How to make it

  1. 1

    Whip the cream

    Whip the cream stiff.

  2. 2

    Stir the egg yolk

    Stir the egg yolk thick with the sugar and the salt.

  3. 3

    Mix the dressing

    Mix the egg yolk into the whipped cream and add the vinegar.

  4. 4

    Toss the salad

    Mix the sauce with the washed and well-dried salad.

Changes from the original

Measurements modernized (dl cream); «knivsod» kept as a pinch. The method is divided into steps.

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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)~50% av teksten endretfjernetlagt til
4 store salathoder 2 del. i del fløte 1 eggeblomme 1 spiseske i eggeplomme i spiseskje eddik 1 knivsod i knivsodd sukker 1 knivsod i knivsodd salt. Fløten vispes stiv, eggeblommen eggeplommen røres tyk tykk med sukkeret og saltet, blandes sammen og tilsættes tilsettes eddiken. Sausen blandes med den vaskede, tørre salat.

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Frequently asked questions

What does the dressing consist of?
Stiffly whipped cream (2 deciliters) mixed with one egg yolk stirred thick with sugar and salt, and finally 1 tablespoon of vinegar.
Why must the salad be dry?
The salad should be washed and dried well before the dressing is mixed in, otherwise the water from the leaves makes the cream sauce thin and runny.
When should the sauce be mixed with the salad?
Just before serving – the dish takes only about 10 minutes, and both the stiffly whipped cream and the crisp leaves keep best when the salad is tossed in the sauce at the last moment.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 410, and it serves 4 with 4 large heads of lettuce.

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