Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 452
Forholdet er 3 spiseskjeer eddik, 1 spiseskje vann, salt, pepper, persille, 2 små røde og 2 små grønne tomater.
Dressing for tomato salad
A dressing of vinegar and water with salt, pepper and parsley, tossed with small red and green tomatoes. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 452.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 452 (falt i det fri)
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About the dish
Using green tomatoes alongside red ones shows how the whole tomato harvest was put to use.
How to make it
- 1
Make the dressing
Stir together vinegar, water, salt and pepper.
- 2
Cut the tomatoes
Cut the red and green tomatoes into slices or wedges.
- 3
Toss
Toss the tomatoes in the dressing and sprinkle with chopped parsley.
Changes from the original
The text gives only the proportions; the steps are interpreted from the ingredient list. Salt and pepper are set to taste.
Time machine – what changed?
1949 (proofread, p. 452) → Modernised~90% of the text changedremovedadded
Note on Modernised
Teksten gir bare forholdet; steg for steg er tolket ut fra ingredienslisten. Salt og pepper er satt til «etter smak».
Community interpretations
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Frequently asked questions
- Can I use only red tomatoes?
- Yes, but the recipe uses both red and green.
- Is there oil in the dressing?
- No, only vinegar and water, as in the original.
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