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Italian Salad

Italian salad from Schønberg Erken's Grand Cookbook (1914): finely cut cooked veal, salted tongue, potatoes, apple, cucumber, celery and tomato tossed with mashed anchovies and a dressing of egg yolks, seasonings, oil, vinegar and lemon juice; chilled for an hour before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 416 (falt i det fri)

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About the dish

This meat salad appears in the chapter "Salads, omelets, entremets" in "Stor kokebok" (1914) and shows how Schønberg Erken used leftovers of cooked veal and salted tongue together with apple, cucumber and celery in a home-stirred mayonnaise-like dressing.

How to make it

  1. 1

    Mix the cut ingredients

    Mix the finely cut meat, tongue, potatoes, apples, cucumber, celery and tomatoes together. Add the cleaned, finely mashed anchovies.

  2. 2

    Stir the dressing

    Stir the egg yolks thick with salt and the other seasonings. Add vinegar and lemon juice, and finally drip the oil in drop by drop with constant stirring until the dressing is thick.

  3. 3

    Fold together

    Fold all the cut ingredients gently into the dressing using two forks.

  4. 4

    Let it chill

    Chill the salad for 1 hour before serving.

Changes from the original

"1 del." is converted to 1 deciliter, and vinegar/lemon juice are given in modern measures (20 drops ≈ 1 tsp). Amounts for salt and pepper are estimated. The method is divided into steps, and it is specified that the oil should be dripped in with constant stirring so the dressing thickens.

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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. 416) → 1949 (korrekturlest, s. 461)~46% av teksten endretfjernetlagt til
Italiensk salat I. Ingredienser: 1 del. opskaaret kalvekjøt opskåret kalvekjøtt 1 del. — salt tunge 1 del. — poteter 1 del. — epler 1 1/2 del. — agurker 1 del. — selleri 2 tomater 4 ansjos 2 eggeblommer eggeplommer salt pepper 3 spiseskeer olje 1 teske sennep 6 spiseskjeer matolje 2 — eddik 20 draaper frisk citronsaft. 1/2 teskje worchestersaus Fremgangsmåte: Det finskaarne kjøt, finskårne kjøtt, poteter, epler, agurker, selleri og tomater blandes sammen, tilsættes tilsettes de rensede, fint utgnedne utgnidde ansjos. Eggeblommerne Eggeplommene røres tykke med saltet og de øvrige krydderier, tilsidst til sist dryppes oljen i draapevis; dråpevis; alt det opskaarne opskåret blandes i ved hjælp hjelp av to gafler. Salaten bør staa stå koldt i 1 time, før den serveres.

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Frequently asked questions

Which ingredients form the base of this Italian salad?
Equal parts cut-up veal, salted tongue, potatoes, apples, cucumber and celery, plus 2 tomatoes and 4 anchovies. The dressing is made from 2 egg yolks, 3 tablespoons oil, 1 teaspoon vinegar, 20 drops lemon juice, salt and pepper.
How do I make the dressing?
The egg yolks are stirred thick with salt and seasonings, and finally the oil is dripped in drop by drop – like a mayonnaise. The cleaned, finely crushed anchovies are mixed into the cut ingredients, and everything is folded together with two forks.
Does the salad need to rest before serving?
Yes, the recipe recommends chilling the salad for 1 hour before serving, so the flavors can settle.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) of 1914, page 416.

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