Pasta

Simple macaroni dish from Erken's Stor kokebok 1914: boiled, steam-dried macaroni is combined over the heat with 150 g grated cheese, 80 g butter, salt, and pepper.

Macaroni à la Napolitaine from Erken 1914: 250 g boiled macaroni is folded into 2 dl tomato sauce and 2 dl white sauce with 80 g parmesan, truffle, mushroom, and a little tongue, tossed for 10 minutes over the heat.

Macaroni with crayfish from 1914: 150 g boiled macaroni is bound with 50 g crayfish butter, mixed with the tails of 20 crayfish, and garnished with coarsely chopped truffle.

Macaroni with tomato sauce from Erken 1914: 150 g boiled macaroni is brought to a boil with 50 g butter, 1 dl veal stock, 1 tbsp grated cheese, and 1 dl thick tomato sauce, served in a deep dish.

Creamed macaroni from 1914: 150 g macaroni is boiled tender in salted water and folded into a white sauce of 40 g butter, 40 g flour, and 4 dl milk, seasoned with salt and grated cheese.

Homemade noodles of 250 g wheat flour, salt, eggs and egg yolks moistened with water; the dough is rolled thin, rests 1–2 hours, cut into small shapes and briefly boiled in salted water. From Erken's Stor kokebok 1914, p. 436.