What is Salad Dressing II made of?

Just three things: 1 teaspoon sugar, 1 deciliter soured cream, and 2 egg yolks. The egg yolks are whisked with the sugar until stiff, and the stiffly whipped cream is folded in.

Can I use sweet cream instead of soured cream?

Yes. If you use sweet cream, you also add a dessertspoon of vinegar and a pinch of sugar to get the tangy flavor.

When should the dressing be mixed with the salad?

The dressing is poured over the salad just before serving, since the whipped cream would otherwise collapse. The whole preparation takes only about 10 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 351, in the chapter on cold sauces.

Salad Dressing II

Name: Salad Dressing II
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 tsp sugar; 1 dl soured cream (mountain-farm sour cream or crème fraîche) (can be replaced with sweet cream, see step 3); 2 pcs egg yolks; 1 tsp vinegar (only when using sweet cream)

Salad dressing from Erken's Stor kokebok 1914: egg yolks whisked with sugar, folded into stiffly whipped soured cream; if using sweet cream, vinegar is added. Poured over the salad just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 351 (falt i det fri)

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About the dish

One of several salad dressings in the sauce chapter of Stor kokebok (1914). Erken builds the dressing on whipped egg yolk and soured cream, a typical Nordic salad dressing from the era before mayonnaise became commonplace.

How to make it

1
Whip the egg yolks
Whisk the egg yolks with the sugar until the mixture is thick and stiff.
2
Fold in the cream
Whip the soured cream until stiff and gently fold it into the egg mixture.
3
Sweet cream variation
If you use sweet cream, add 1 teaspoon vinegar and an extra pinch of sugar.
4
Serve
Pour the dressing over the cleaned, well-dried salad just before serving.

Changes from the original

Units modernized (deciliter, teaspoon/tablespoon), "eggeblommer" → egg yolks. Sour cream interpreted as mountain-farm sour cream/crème fraîche.

In stores now

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

Kremfløte

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. 351) → 1949 (korrekturlest, s. 387)~61% av teksten endretfjernetlagt til

1 ~~teske~~ teskje sukker 1 del. sur fløte 2 ~~eggeblommer Eggeblommerne vispes med sukkeret, til det blir stivt, tilsættes den stivvispede fløte. Heldes over salaten.~~ eggeplommer Benytter man søt fløte, ~~tages~~ tas en ~~dessertskefuld~~ dessertskjefull eddik samt en ~~knivsod~~ knivsodd sukker.

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Frequently asked questions

What is Salad Dressing II made of?: Just three things: 1 teaspoon sugar, 1 deciliter soured cream, and 2 egg yolks. The egg yolks are whisked with the sugar until stiff, and the stiffly whipped cream is folded in.
Can I use sweet cream instead of soured cream?: Yes. If you use sweet cream, you also add a dessertspoon of vinegar and a pinch of sugar to get the tangy flavor.
When should the dressing be mixed with the salad?: The dressing is poured over the salad just before serving, since the whipped cream would otherwise collapse. The whole preparation takes only about 10 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 351, in the chapter on cold sauces.

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