A raw salad of grated carrots and finely sliced white leek in a dressing of hard-boiled and raw egg yolks, lemon, vinegar, mustard and whipped cream. From Erken's Stor kokebok (1949), p. 504.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 504 (falt i det fri)
The salad appears among the raw-food recipes of the 1949 edition and shows how raw root vegetables and leek were turned into a dish of their own with a creamy dressing.
Prepare the vegetables
Grate the carrots and slice the white of the leek finely.
Make the dressing
Mash the hard-boiled yolks smooth with the raw yolk. Stir in the lemon juice, pepper, sugar, vinegar and mustard.
Add the cream
Fold in the whipped cream and mix the dressing with the carrot and leek.
Note on raw egg
Note: Because of the raw egg yolk, the salad should not be served to pregnant women, the elderly, small children or the sick. Use fresh eggs and serve the salad cold and on the same day.
The teacup measure is converted to about 1.5 dl and a knife-point to a pinch. The book says only "1 raw"; this is read as a raw egg yolk. The method is split into steps and a note on raw egg is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
Teskål er omregnet til ca. 1,5 dl og knivsodd til klype. Boka sier bare «1 rå»; det er tolket som rå eggeplomme. Tilberedningen er delt i steg og et råd om rå egg er lagt til.
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