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Cucumber and Bell Pepper Salad

Erken's salad of cucumber and "Spanish pepper" (bell pepper) from 1914: the cucumber is peeled and cut in a spiral into curved strips, the peppers are charred in a pan and skinned, and everything is tossed with a dressing of 3 tbsp oil, 1 tbsp vinegar, salt, pepper, and 1 tsp parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 423 (falt i det fri)

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About the dish

One of several cold salads in the chapter "Salads, omelets, and side dishes." "Spanish pepper" is Erken's name for bell pepper, which in 1914 was a fairly new and exclusive ingredient in Norwegian kitchens.

How to make it

  1. 1

    Char the peppers

    Cook the peppers in a dry pan over medium-high heat until the skin is dry enough to peel off easily. Let them cool a little and remove the skin.

  2. 2

    Cut the cucumber

    Peel the cucumber and cut it into pieces 4–5 cm long. Cut each piece in a spiral from the outer edge inward, then divide the spiral so you get curved strips.

  3. 3

    Cut the peppers

    Cut the peeled peppers into strips, both red and green.

  4. 4

    Mix the dressing

    Stir together the oil, vinegar, salt, pepper, and finely chopped parsley into a single dressing.

  5. 5

    Arrange

    Combine the cucumber and pepper strips, arrange them in a bowl or on a platter, and pour the mixed dressing over.

Changes from the original

"Spanish pepper" is modernized to bell pepper, "cooking oil" to neutral oil (e.g. olive oil). The amounts of cucumber and pepper are estimated, as the original gives no quantities. Units are given in modern tablespoons/teaspoons.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 423) → 1949 (proofread, p. 468)~59% of the text changedremovedadded
(Salade de concombres et pementas.) Agurk spansk pepper 3 spiseskeer spiseskjeer matolje 1 spiseske spiseskje eddik pepper salt 1 teske teskje finhakket persille. Agurkerne skrælles, Agurkene skrelles, skjæres op i 4 à å 5 cm.s længde. Stykkerne lengde. Stykkene skjæres ut i spiral fra yttersiden av og skjæres derefter over saaledes, over, således at man faar får krumme strimler. Agurkstrimlerne Agourkstrimlene blandes med strimler av de skrællede skrelte peppere, røde og grønne, — alle frø fjernes og den blandede saus heldes helles over. Rist den spanske pepper i pande panne over middelssterk varme, til skindet skinnet er saa tørt, så tørt at det let lett kan fjernes. Frukten renses, skjæres i tynne skiver tversover, og alle kjerner fjernes. Vann, sukker og den støtte ingefær koker i 10 minutter, siles over den opskårne frukt; småtrekker nu over svak varme 3/4 time. Salaten serveres kold til fugl.

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Frequently asked questions

How is the cucumber cut in this recipe?
The cucumber is peeled and cut into pieces 4–5 cm long. Each piece is cut in a spiral from the outside inward, and the spiral is then divided, so you get curved strips.
How do I get the skin off the Spanish pepper (bell pepper)?
Char the pepper in a pan over medium-high heat until the skin is dry enough to remove easily. Then peel it and cut it into strips – ideally both red and green.
What does the dressing consist of?
3 tablespoons cooking oil, 1 tablespoon vinegar, salt and pepper, mixed and poured over the salad. 1 teaspoon of finely chopped parsley belongs in it too.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 423. It makes 4 servings and takes about 30 minutes.

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