What do I need for this dish?

Boiled macaroni, salt, pepper, 150 g grated cheese, and 80 g butter. The recipe serves 4 and takes about 30 minutes.

Put the boiled, cut-up macaroni in the pot. When the macaroni is dry, stir in the salt, pepper, cheese, and butter. Let it heat through over the heat until the mixture is well combined.

Why should the macaroni be dry before the cheese is stirred in?

Because excess cooking water keeps the cheese and butter from binding to the pasta. When the macaroni is dry, it becomes a smooth, cohesive mixture.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 435, in the chapter on salads, omelets, and side dishes.

Macaroni à l'italienne

Name: Macaroni à l'italienne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g macaroni (boiled and cut up; amount missing in the source); 150 g grated cheese; 80 g butter; salt (to taste); pepper (to taste)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 435 (falt i det fri)

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About the dish

The recipe follows directly after Erken's basic instruction for boiled macaroni, and assumes the macaroni is already boiled and cut up. The OCR does not render the amount of macaroni in the ingredient list (a detached 'kg. macaroni' sits in the column break), and the amount has therefore been estimated from the other macaroni recipes on the page.

How to make it

1
Boil the macaroni
Boil the macaroni in plenty of salted water until tender, drain off the water, and let it steam dry. Cut it into suitable pieces.
2
Mix in
Put the boiled, cut-up macaroni in the pot. When it is dry, stir in the salt, pepper, grated cheese, and butter.
3
Heat through
Let the dish heat through over the heat until everything is well combined and even, and serve at once.

Changes from the original

Grams and deciliters have been kept in modern form; the amount of macaroni has been estimated since it is missing from the source. The method has been divided into numbered steps.

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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. 435) → 1949 (korrekturlest, s. 489)~41% av teksten endretfjernetlagt til

1/2 kg. makaroni salt pepper 150 gr. reven ost 80 gr. smør. Den kokte, ~~opskaarne~~ opskårne makaroni ~~haves~~ has i gryten, og ~~naar~~ når makaronien er ~~tør,~~ tørr, irøres salt, pepper, ost og smør. ~~Trækker~~ Trekker over ~~varmen,~~ varmen til det er godt jevnet. Til 8 å 10 personer.

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Frequently asked questions

What do I need for this dish?: Boiled macaroni, salt, pepper, 150 g grated cheese, and 80 g butter. The recipe serves 4 and takes about 30 minutes.
How do I make it?: Put the boiled, cut-up macaroni in the pot. When the macaroni is dry, stir in the salt, pepper, cheese, and butter. Let it heat through over the heat until the mixture is well combined.
Why should the macaroni be dry before the cheese is stirred in?: Because excess cooking water keeps the cheese and butter from binding to the pasta. When the macaroni is dry, it becomes a smooth, cohesive mixture.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 435, in the chapter on salads, omelets, and side dishes.

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