Why should the pepper be roasted first?

Roasting over medium-high heat dries the skin enough that it can easily be pulled off. This makes the strips softer and easier to eat.

How is the salad seasoned?

Only with oil and vinegar. The pepper is cut into narrow strips after the skin is removed, and mixed with oil and vinegar.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 386, where it appears under root vegetables and greens/salad.

How long does the dish take?

About 30 minutes in all for four servings, with most of the time spent roasting and peeling the pepper.

Spanish pepper (bell pepper salad)

Name: Spanish pepper (bell pepper salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs large Spanish peppers (bell peppers) (preferably red); 3 tbsp oil; 1 tbsp vinegar; salt (to taste)

Roasted bell peppers after Erken: the peppers are roasted until the skin loosens, peeled, cut into narrow strips, and seasoned with oil and vinegar as a salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 386 (falt i det fri)

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About the dish

A simple starter or salad of roasted bell pepper, typical of the Southern European touches Erken included in the chapter on root vegetables and greens. She stresses that the large red peppers are considered the best.

How to make it

1
Roast the peppers
Roast the peppers over medium-high heat until the skin becomes dry and can easily be pulled off.
2
Clean
Pull off the skin and remove the seeds.
3
Cut and season
Cut the pepper into narrow strips and mix with oil and vinegar. Season with salt.

Changes from the original

Quantities are not given in the original; here a number of peppers and approximate measurements for oil and vinegar are stated. Salt is added as a seasoning.

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. 386) → 1949 (korrekturlest, s. 425)~71% av teksten endretfjernetlagt til

~~Spansk~~ Man benytter forskjellige sorter spansk pepper ~~olje eddik.~~ til matlagningen. Kajennepepper benyttes kun som krydderi. De store spanske peppere, grønne, røde eller gule, skal enten stekes eller skåldes, skinnet trekkes av og frøet tas ut; de store røde ansees for å være de beste. Nogen hylstere ristes over ~~middelsterk~~ middelssterk varme, ~~indtil skindet~~ inntil skinnet blir ~~saa tørt,~~ så tørt at det ~~let~~ lett kan fjernes. Pepperen skjæres derefter i smale strimler og krydres med olje og eddik.

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Frequently asked questions

Why should the pepper be roasted first?: Roasting over medium-high heat dries the skin enough that it can easily be pulled off. This makes the strips softer and easier to eat.
How is the salad seasoned?: Only with oil and vinegar. The pepper is cut into narrow strips after the skin is removed, and mixed with oil and vinegar.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 386, where it appears under root vegetables and greens/salad.
How long does the dish take?: About 30 minutes in all for four servings, with most of the time spent roasting and peeling the pepper.

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