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Tomato Salad

A simple tomato salad from Erken's Stor kokebok (1914): scalded, peeled tomato slices in a salad bowl rubbed with onion, dressed with a mixture of oil, vinegar, salt, pepper and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 420 (falt i det fri)

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About the dish

A simple tomato salad from the salad chapter of Stor kokebok (1914). Tomatoes were still a relatively new vegetable in Norwegian homes, so Erken explains how they are scalded and peeled.

How to make it

  1. 1

    Scald the tomatoes

    Pour boiling water over ripe, firm tomatoes, peel them and cut them into thin slices.

  2. 2

    Prepare the salad bowl

    Rub the inside of a salad bowl with the halved onion and place the tomato slices in the bowl.

  3. 3

    Dressing

    Stir together oil, vinegar, salt, pepper and finely chopped parsley and pour the mixture over the tomatoes.

Changes from the original

Measurements converted to modern units; "knivsodd" (knife-point) interpreted as a pinch. The method has been divided into numbered steps and the language modernized.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 420) → 1949 (korrekturlest, s. 466)~42% av teksten endretfjernetlagt til
1½ 1/2 kg. tomater 1 liten løk 3 skeer skjeer matolje 1 ske skje eddik 1 knivsod knivsodd salt 1 knivsod — pepper 1 spiseske spiseskje persille. Modne, faste tomater paaheldes påhelles kokende vand, flaaes vann, flåes og skjæres i tynde tynne skiver. Man gnider gnir en salatbolle med løken, og tomatskiverne lægges tomatskivene legges heri. Olje, eddik, salt, pepper og den finhakkede persille røres sammen og heldes helles over tomaterne. tomatene.

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Frequently asked questions

Why should the tomatoes have boiling water poured over them?
It makes the skin loosen easily, so the tomatoes can be peeled before being cut into thin slices. Use ripe, firm tomatoes.
What do you do with the onion?
The onion is not used in the salad – the salad bowl is rubbed with it to give a mild onion flavor before the tomato slices are placed in it.
What does the dressing consist of?
3 spoons of cooking oil, 1 spoon of vinegar, a knife-point of salt, a knife-point of pepper and 1 tablespoon of finely chopped parsley, stirred together and poured over the tomatoes.
How many servings and how long does it take?
The recipe serves 6 with 1½ kg of tomatoes and takes about 20 minutes. It is from Henriette Schønberg Erken's Stor kokebok (1914), p. 420.

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