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Salad Dressing III

Simple vinaigrette from Erken 1914: salt, paprika, and sugar are mixed with 1 tbsp vinegar, then 3 tbsp cooking oil is stirred in little by little just before serving.

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

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About the dish

A classic vinaigrette among the salad dressings in the sauce chapter of Stor kokebok (1914). The ratio of 1 part vinegar to 3 parts oil is the same one used today.

How to make it

  1. 1

    Mix the seasonings

    Mix the salt, paprika, and sugar in a small bowl.

  2. 2

    Add vinegar

    Stir in the vinegar until the salt and sugar are dissolved.

  3. 3

    Stir in the oil

    Stir in the oil little by little just before serving, so the dressing emulsifies.

Changes from the original

Units modernized to teaspoon/tablespoon; "cooking oil" specified as neutral oil or olive oil. Unclear fractions in the OCR interpreted as ¼ and ½ teaspoon.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 388)~88% of the text changedremovedadded
0,25 ts salt. 1 y 4 teskje salt i knivsodd paprikapulver. 0,5 ts sukker. 1 ss eddik. 3 ss matolje (nøytral olje eller olivenolje). Bland salt, paprika og y 2 teskje sukker i en liten skål.. Rør inn eddiken spiseskje eddik 3 spiseskjeer matolje. Krydderiene blandes, til salt og sukker er oppløst.. Rør inn settes eddiken; oljen røres i litt etter efter litt rett like før anretningen, så sausen binder seg. anret ingen.

Note on Modernised

Enheter modernisert til teskje/spiseskje; «matolje» angitt som nøytral olje eller olivenolje. Uklare brøker i OCR er tolket som ¼ og ½ teskje.

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Frequently asked questions

In what order should the ingredients be combined?
First mix the seasonings - ¼ tsp salt, 1 pinch paprika, and ½ tsp sugar - then add 1 tablespoon vinegar, and finally stir in 3 tablespoons cooking oil little by little.
When should the dressing be made?
Just before serving. The oil is stirred in right before serving, so the dressing does not separate.
What is the ratio of vinegar to oil?
1 tablespoon vinegar to 3 tablespoons cooking oil, that is 1:3. The recipe is intended for 4 servings and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 351.

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