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Lettuce with cream dressing

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 47 (falt i det fri)

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How to make it

  1. 1

    Make the dressing

    Whisk the egg with the sugar for 15 minutes. Fold in the stiffly whipped cream, the vinegar and the salt.

  2. 2

    Serve

    Pour the dressing over the washed but dry lettuce.

  3. 3

    Note

    Note: The egg in the dressing is raw. Use a fresh, clean egg, or leave it out if serving to pregnant women, the elderly or small children.

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Time machine – what changed?

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

From1904Modernised
To1904Modernised
Modernised → 1904 (proofread, p. 47)~78% of the text changedremovedadded
Salat med flødesauce 2 stk salathoder (2–3). salathoveder, 1 stk egg. eg, 1 ss sukker. spiseske sukker, 1 ts eddik. theske eddike, 1 knivsodd salt. knivsod salt, 1 dl sur fløte (pisket stiv). Pisk egget fløde Egget vispes med sukkeret i ¼ time. Vend inn time; tilsættes den stivpiskede fløten, eddiken stivvispede fløde, eddike og saltet.. Hell sausen salt; heldes over den vaskede, men tørre salaten.. Merk: Egget i sausen er rått. Bruk et ferskt, rent egg, eller la være om du serverer til gravide, eldre eller små barn. salat.

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