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.

Celery and orange salad I

Name: Celery and orange salad I
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs celeriac (estimate); 2 stalks celery stalks (for garnish); 3 pcs oranges (estimate); 6 tbsp oil (neutral oil or olive oil); 2 tbsp lemon juice; 0.5 tsp salt; 0.25 tsp pepper; 1 pinch paprika powder; 0.5 pcs lemon (in slices, for the water with the celery sticks)

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
Cook the celeriac
Wash the celeriac, cut it into slices and cook it tender. Let it cool.
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
Mix the dressing
Shake or stir together the oil, lemon juice, salt, pepper and paprika into a well-combined dressing.
4
Arrange
Arrange the orange and celeriac slices in layers on a salad platter and pour the well-combined dressing over them.
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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 423) → Modernised~85% of the text changedremovedadded

~~Selleri~~ 1 stk sellerirot (anslag). 2 stangselleri stangselleri (til pynt). 3 stk appelsiner ~~½ teske salt ¼ teske pepper~~ (anslag). 6 ~~spiseskeer~~ spiseskjeer olje (nøytral olje eller olivenolje). 2 ~~spiseskeer citronsaft~~ spiseskjeer sitronsaft. 0,5 teskje salt. 0,25 teskje pepper. 1 ~~knivsod paprika. Sellerien vaskes, skjæres i~~ knivsodd paprikapulver. 0,5 stk sitron (i skiver, ~~kokes. Stangselleri skjæres~~ til vannet med stangselleri). Vask sellerien, skjær den i skiver og kok den mør. La den svale.. Skjær stangselleri i 6 ~~cm.~~ cm lange ~~stykker~~ stykker, «fryns» dem opp i tynne strimler i endene og ~~«frynses» op, lægges~~ legg dem straks i ~~koldt vand~~ kaldt vann med ~~citronskiver. Appelsin-~~ sitronskiver, så de krøller seg.. Rist eller rør sammen olje, sitronsaft, salt, pepper og ~~selleriskiverne lægges op paa salatfat, overheldes med~~ paprika til en godt blandet dressing.. Legg appelsin- og selleriskivene lagvis opp på et salatfat og hell den godt blandede ~~saus. — De~~ sausen over.. Legg de frynsede ~~sellerier lægges~~ sellerristykkene som en ~~række~~ rekke over midten av fatet.

Note on Modernised

OCR-en gjengir mengdeangivelsene ufullstendig; de er tolket som ½ ts salt, ¼ ts pepper og 2 ss sitronsaft. Mengder selleri og appelsin er anslått, da originalen ikke oppgir tall. «Matolje» er angitt som nøytral olje eller olivenolje.

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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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