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.

Cucumber and Bell Pepper Salad

Name: Cucumber and Bell Pepper Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs cucumber (estimate; the original gives no amount); 2 pcs bell pepper (one red and one green); 3 tbsp oil (neutral oil or olive oil); 1 tbsp vinegar; 1 tsp finely chopped parsley; salt (to taste); pepper (to taste)

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
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
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
Cut the peppers
Cut the peeled peppers into strips, both red and green.
4
Mix the dressing
Stir together the oil, vinegar, salt, pepper, and finely chopped parsley into a single dressing.
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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 468)~89% of the text changedremovedadded

~~1 stk agurk (anslag; originalen oppgir ikke mengde). 2 stk paprika (én rød og én grønn).~~ (Salade de concombres et pementas.) Agurk spansk pepper 3 spiseskjeer ~~olje (nøytral olje eller olivenolje).~~ matolje 1 spiseskje ~~eddik.~~ eddik pepper salt 1 teskje finhakket persille. ~~salt (etter smak).~~ Agurkene skrelles, skjæres op i 4 å 5 cm.s lengde. Stykkene skjæres ut i spiral fra yttersiden av og skjæres derefter over, således at man får krumme strimler. Agourkstrimlene blandes med strimler av de skrelte peppere, røde og grønne, — alle frø fjernes og den blandede saus helles over. Rist den spanske pepper ~~(etter smak). Stek paprikaene~~ i ~~en tørr~~ panne over ~~middels sterk varme~~ middelssterk varme, til skinnet er så tørt at det lett kan trekkes av. La dem svale litt og fjern skinnet.. Skrell agurken og del den i biter på 4–5 cm. Skjær hver bit i spiral fra ytterkanten inn, og del deretter spiralen slik at du får krumme strimler.. Skjær de flådde paprikaene fjernes. Frukten renses, skjæres i ~~strimler, både røde og grønne.. Rør sammen olje, eddik, salt, pepper~~ tynne skiver tversover, og ~~finhakket persille til en samlet saus.. Bland agurk-~~ alle kjerner fjernes. Vann, sukker og ~~paprikastrimlene, legg dem opp~~ den støtte ingefær koker i ~~en skål eller på et fat og hell~~ 10 minutter, siles over den ~~blandede sausen over.~~ opskårne frukt; småtrekker nu over svak varme 3/4 time. Salaten serveres kold til fugl.

Note on Modernised

«Spansk pepper» er modernisert til paprika, «matolje» til nøytral olje (f.eks. olivenolje). Mengder på agurk og paprika er anslått, da originalen ikke oppgir antall. Enheter er oppgitt i moderne spiseskje/teskje.

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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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