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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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 420) → Modernised~77% of the text changedremovedadded
1½ kg. 1,5 kg tomater (modne og faste). 1 liten stk løk (liten, til å gni bollen med). 3 skeer matolje ss matolje. 1 ske eddik ss eddik. 1 knivsod klype salt (knivsodd). 1 knivsod klype pepper (knivsodd). 1 spiseske ss finhakket persille. Modne, faste tomater paaheldes Hell kokende vand, flaaes vann over modne, faste tomater, flå dem og skjæres skjær dem i tynde skiver. Man gnider tynne skiver.. Gni innsiden av en salatbolle med løken, den delte løken og tomatskiverne lægges heri. Olje, legg tomatskivene i bollen.. Rør sammen olje, eddik, salt, pepper og den finhakkede finhakket persille røres sammen og heldes hell blandingen over tomaterne. tomatene.

Note on Modernised

Mål omregnet til moderne enheter; «knivsodd» er tolket som en klype. Fremgangsmåten er delt i nummererte trinn og språket modernisert.

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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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