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Celery and orange salad II

Erken's celery and orange salad II from 1914: equal parts apples, orange, cooked celery and walnuts, diced and tossed in homemade mayonnaise of 2 egg yolks, oil, vinegar, salt and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 424 (falt i det fri)

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About the dish

One of several celery and orange salads in the chapter on salads, omelets and light dishes. Here Erken uses equal parts fruit, celery and walnuts, tossed in homemade mayonnaise.

How to make it

  1. 1

    Make the mayonnaise

    Stir the egg yolks with the salt until they are thick and stiff. Stir in the vinegar, then the oil drop by drop, and finally the boiling water. Season with lemon juice. The mayonnaise should be made about an hour before use. Remember: never add the oil before the vinegar.

  2. 2

    Prepare the salad

    Clean the apples, oranges and celery (the celery is cooked first and cooled). Cut everything into cubes and coarsely chop the walnuts.

  3. 3

    Mix and serve

    Mix equal parts apples, orange, celery and walnuts, and gently fold everything into the mayonnaise. Let the salad stand in a cool place for a while before serving.

Changes from the original

"Equal parts of" is converted to specific amounts (about 150 g of each). "1 spoon of boiling water" is interpreted as 1 tablespoon. Measurements are given in modern dl/tablespoons. The order in the OCR has been reconstructed so that the ingredient list and the mayonnaise belong to this recipe.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 424) → Modernisert~88% av teksten endretfjernetlagt til
Like dele av: Epler appelsiner 150 g epler (renset, i terninger). 150 g appelsin (renset, i terninger). 150 g selleri valnøtter. Mayonnaisesaus: (kokt, i terninger). 150 g valnøtter (grovhakket). 2 eggeblommer stk eggeplommer. 1 ske ss kokende vand 1½ del. matolje ½ teske bordsalt vann. 1,5 dl matolje. 0,5 ts salt (bordsalt). 1 spiseske eddik saft av ½ citron. Alt renses, skjæres i terninger og blandes sammen. Omrøres i følgende mayonnaisesaus: Eggeblommerne røres ss eddik. 0,5 stk sitron (saften). Rør eggeplommene med saltet, saltet til de er tykke og seige, irøres seige. Rør inn eddiken, derefter deretter oljen draapevis dråpevis, og tilsidst til sist det kokende vand. Bør vannet. Smak til med sitronsaft. Majonesen bør lages 1 times tid ca. en time før den skal brukes. NB. Ha ikke bruk. Husk: ha aldri oljen i mayonnaisesaus før eddiken. eddiken.. Rens epler, appelsiner og selleri (sellerien kokes først og avkjøles). Skjær alt i terninger og grovhakk valnøttene.. Bland like deler epler, appelsin, selleri og valnøtter, og vend det hele forsiktig i majonesen. La salaten stå kjølig en stund før servering.

Note til Modernisert

«Like dele av» er omsatt til konkrete mengder (ca. 150 g av hver). «1 ske kokende vand» tolket som 1 spiseskje. Mål er oppgitt i moderne dl/spiseskjeer. Rekkefølgen i OCR-en er rekonstruert slik at ingredienslisten og majonesen hører til denne oppskriften.

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Frequently asked questions

What does the salad consist of?
Equal parts apples, oranges, celery and walnuts - all cleaned and cut into cubes, mixed with homemade mayonnaise.
Why must the mayonnaise be made an hour ahead?
The recipe recommends making the sauce about 1 hour before use, so it can set and the flavors meld together. That is why the total time is around 90 minutes.
What is the most important rule when stirring the mayonnaise?
Do not add the oil before the vinegar. Stir the egg yolks with the salt until they are thick and stiff, stir in the vinegar, then the oil drop by drop, and finally the spoonful of boiling water.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 424, in the chapter on salads and light dishes.

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