A salad of diced pineapple, apple, tomato, celery and cucumber in a dressing of egg yolks, pineapple juice, mustard and stiffly whipped cream, for cold duck. From Erken's Stor kokebok (1949), p. 868.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)
The text gives only the salad belonging to the dish 'Kold and'; the duck itself is not described. A salad with fruit was a common accompaniment to cold roast fowl on the cold table.
Make the dressing
Stir the egg yolks smooth. Add pineapple juice, mustard and the stiffly whipped cream.
Dice
Dice the pineapple, apple, tomatoes, celery and cucumber.
Mix
Toss the diced pieces in the dressing.
Note
Note: The dressing contains raw egg yolks. Use pasteurised yolks, and do not serve to pregnant women, small children, the elderly or the ill.
'Dd.' is read as dl (pineapple juice, cream). '% teskje' is corrected to ½ tsp and 'y 2 boks' to ½ tin. The duck is not mentioned in the text and so is not listed as an ingredient; 'teskål' is kept as given. Uncertain.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
