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Celery and orange salad I

Erken's celery and orange salad I from 1914: cooked celeriac slices are arranged with orange slices on a platter and dressed with 6 tbsp oil, 2 tbsp lemon juice, salt, pepper and a pinch of paprika. Garnished with frayed celery sticks placed in cold lemon water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 423 (falt i det fri)

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About the dish

The first of two variants of celery and orange salad in the chapter. The recipe uses both sliced celeriac and celery stalks "frayed" up for garnish - a decorative touch Erken was fond of.

How to make it

  1. 1

    Cook the celeriac

    Wash the celeriac, cut it into slices and cook it tender. Let it cool.

  2. 2

    Frayed celery sticks

    Cut celery stalks into 6 cm long pieces, "fray" the ends into thin strips and immediately place them in cold water with lemon slices, so they curl.

  3. 3

    Mix the dressing

    Shake or stir together the oil, lemon juice, salt, pepper and paprika into a well-combined dressing.

  4. 4

    Arrange

    Arrange the orange and celeriac slices in layers on a salad platter and pour the well-combined dressing over them.

  5. 5

    Garnish

    Place the frayed celery pieces in a row across the middle of the platter.

Changes from the original

The OCR renders the quantities incompletely; they are interpreted as ½ tsp salt, ¼ tsp pepper and 2 tbsp lemon juice. The amounts of celery and orange are estimated, as the original gives no figures. "Cooking oil" is given as neutral oil or olive oil.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 423) → 1949 (korrekturlest, s. 469)~94% av teksten endretfjernetlagt til
Selleri appelsiner ½ teske salt ¼ teske pepper 6 spiseskeer olje 2 spiseskeer citronsaft 1 knivsod paprika. Sellerien vaskes, skjæres i skiver, kokes. Stangselleri Alt renses, skjæres i 6 cm. lange stykker terninger og «frynses» op, lægges straks blandes sammen. Omrøres i koldt vand følgende majones saus: Eggeplommene røres med citronskiver. Appelsin- saltet til de er tykke og selleriskiverne lægges op paa salatfat, overheldes med seige, irøres eddiken, derefter oljen dråpevis og til sist det kokende vann. Bør lages i times tid før den godt blandede saus. — De frynsede sellerier lægges som en række over midten skal brukes. Like deler av fatet. Epler appelsiner selleri valnøtter 2 eggeplommer 1 skje kokende vann 1 1/2 dd. matolje 1/2 teskje bordsalt 1 spiseskje eddik saft av 3/4 sitron.

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Frequently asked questions

What kind of celery can I use?
Both kinds. Celeriac is washed, cut into slices and cooked. Celery stalks are cut into 6 cm long pieces, "frayed" at the ends and immediately placed in cold water with lemon slices, so the frayed ends curl and the celery stays light.
How is the dressing made?
Mix 6 tablespoons oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of paprika well together, and pour it over the orange and celery slices on the salad platter.
How is the salad arranged?
Arrange the orange and celery slices in layers on a salad platter, pour over the dressing, and place the frayed celery pieces in a row across the middle of the platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 423. It is intended for 4 servings and takes about 40 minutes.

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