What does the Roosevelt salad consist of?

It is a rich mixed salad with carrots, potatoes, fine beans, peas, truffles, capers, cucumbers, lobster or crayfish meat, lean ham, 2 anchovies and mushrooms, bound with a mayonnaise of 2 egg yolks. For garnish it uses lettuce leaves, caviar and chopped beets.

How should the salad be arranged?

The vegetables and meat are cut into fine strips and mixed with the mayonnaise. The salad is mounded high on the salad platter, with fresh green lettuce leaves around the edge and a mound of mushrooms at each end. On top, caviar and chopped beets are laid alternately.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 419. It serves 6 and takes about an hour including preparing the vegetables and mayonnaise.

Roosevelt Salad

A lavish cold party salad with vegetables, lobster or crayfish, ham, truffle and anchovy in strips bound with mayonnaise, mounded high on a platter and garnished with lettuce leaves, mushrooms, caviar and beets. No quantities given in the original.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 419 (falt i det fri)

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About the dish

A lavish party salad in the international style of the era, named after President Theodore Roosevelt. Erken gives no quantities — the salad is assembled from whatever one has, with costly additions such as truffles, lobster and caviar as garnish.

How to make it

1
Cut up
Cut the vegetables, lobster or crayfish meat, ham and anchovies into fine strips.
2
Mix with mayonnaise
Make a mayonnaise from 2 egg yolks and gently mix everything together with it.
3
Arrange
Mound the salad high on a salad platter and arrange fresh, green lettuce leaves around the edge.
4
Garnish
Place a mound of mushrooms at each end of the platter, and lay caviar and chopped beets alternately on top of the salad.

Changes from the original

The original lacks quantity indications; the ingredients are listed without amounts (0) so that the cook adjusts to the number of guests. The spelling has been modernized in the ingredient list.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 419) → 1949 (korrekturlest, s. 465)~72% av teksten endretfjernetlagt til

Gulerøtter ~~poteter~~ potet er fine bønner erter trøfler kapers agurker hummer- eller ~~krebsekjøt~~ krepsekjøtt mager skinke 2 ansjos ~~mayonnaise~~ majones av 2 ~~eggeblommer~~ eggeplommer salatblade champignons kaviar rødbeter. Grønsaker og kjøt skjæres i fine strimler og blandes med mayonnaisen, salaten ordnes høit i salatfatet, omkring kanten lægges friske, grønne salatblade, og i hver ende av fatet lægges en bunke champignons; paa salaten lægges vekselvis kaviar og hakkede rødbeter.

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Frequently asked questions

What does the Roosevelt salad consist of?: It is a rich mixed salad with carrots, potatoes, fine beans, peas, truffles, capers, cucumbers, lobster or crayfish meat, lean ham, 2 anchovies and mushrooms, bound with a mayonnaise of 2 egg yolks. For garnish it uses lettuce leaves, caviar and chopped beets.
How should the salad be arranged?: The vegetables and meat are cut into fine strips and mixed with the mayonnaise. The salad is mounded high on the salad platter, with fresh green lettuce leaves around the edge and a mound of mushrooms at each end. On top, caviar and chopped beets are laid alternately.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 419. It serves 6 and takes about an hour including preparing the vegetables and mayonnaise.

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