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Salad Dressing I

Salad Dressing I from Erken (1914): a hard-boiled egg yolk rubbed into a raw egg yolk, stirred with 3 tbsp oil, 1 tbsp vinegar, mustard, salt, pepper, and sugar. Poured over freshly washed, dried lettuce just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

The first of Erken's three salad dressings — a classic egg dressing that should be made just before serving and poured over freshly washed, well-dried lettuce.

How to make it

  1. 1

    Rub the yolks together

    Rub the cold, hard-boiled egg yolk into the raw egg yolk until smooth.

  2. 2

    Stir in oil and seasoning

    Add the oil little by little, then the vinegar, mustard, salt, pepper, and sugar. Stir well.

  3. 3

    Serve

    Pour the dressing over the freshly washed, well-dried lettuce. The dressing should be made just before serving.

Changes from the original

Units modernized (tablespoon → tbsp, teaspoon → tsp). "Mustard" is estimated at 0.5 tsp, as the original gives no amount. Note the raw egg yolk; use fresh eggs.

Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 350)~84% of the text changedremovedadded
1 stk hardkokt eggeplomme (kald). kokt eggeblomme 1 stk rå eggeplomme. raa eggeblomme 3 ss matolje. spiseskeer olje 1 ss eddik. 0,5 ts spiseske eddik sennep (mengde ikke oppgitt i originalen). 1 ts salt. teske salt 1 knivsodd pepper. knivsod pepper 1 knivsodd knivsod sukker. Gni den kalde, hardkokte eggeplommen ut Den kokte, kolde eggeblomme utgnides i den rå eggeplommen til en jevn masse.. Tilsett raa, tilsættes oljen litt om litt, og deretter eddik, sennep, salt, pepper samt det øvrige, røres godt og sukker. Rør godt.. Hell dressingen heldes over den nyvaskede, godt avtørkede salaten. Dressingen renvaskede, tørrede salat; bør lages rett tillages, straks før servering. den skal serveres.

Note on Modernised

Enheter modernisert (spiseske → ss, teske → ts). «Sennep» er anslått til 0,5 ts, da originalen ikke oppgir mengde. Merk rå eggeplomme; bruk ferske egg.

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Frequently asked questions

Why are both a cooked and a raw egg yolk used?
The cooked, cold egg yolk is rubbed into the raw one. This gives the dressing a smooth, rich consistency and helps the oil bind with the vinegar.
When should the dressing be made?
Just before serving. The lettuce should be freshly washed and well dried before the dressing is poured over.
What does the dressing consist of?
1 cooked and 1 raw egg yolk, 3 tablespoons oil, 1 tablespoon vinegar, mustard, 1 teaspoon salt, plus a pinch of pepper and a pinch of sugar. Everything is stirred together well.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 350.

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