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Macaroni (basic recipe)

Erken's basic instruction for macaroni (1914): 125 g macaroni is simmered in 1½ liters of boiling water with 10 g salt per liter for about 20 minutes, drained in a sieve, cut into pieces, and tossed dry in a pot over the heat. Macaroni should not be cooled after boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 434 (falt i det fri)

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About the dish

This is Erken's basic instruction for boiling macaroni, which introduces a series of macaroni dishes (à l'italienne, creamed, à la Napolitaine, with crayfish, with tomato sauce). At the time, macaroni was sold in long tubes that were boiled whole and then cut up.

How to make it

  1. 1

    Bring the water to a boil

    Bring 1½ liters of water to a boil with 10 g salt per liter.

  2. 2

    Boil the macaroni

    Place the macaroni in the boiling, salted water and let it simmer until tender, about 20 minutes. Stir often, and make sure the water covers the macaroni. If you need to top up the water, it must be boiling.

  3. 3

    Drain

    Place the boiled macaroni in a sieve so all the water drains off.

  4. 4

    Cut up

    Lay the macaroni tubes side by side on the cutting board and cut through all of them at once.

  5. 5

    Dry over the heat

    Place the macaroni in a pot and toss it over the heat until the pieces are dry. Macaroni, like all dough products, should not be cooled after boiling.

Changes from the original

The amounts are drawn from the original's text and set out as an ingredient list (the original gives them running in the text). Otherwise no changes beyond modern step division.

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. 434) → 1949 (korrekturlest, s. 488)~51% av teksten endretfjernetlagt til
125 gr. makaroni 1½ l. kokende, saltet vand (10 gr. salt pr. 1 l. vand). Alle sorter makaroni sættes settes over ilden varmen i kokende, saltet vand, vann, 10 gr. salt pr. 1 l. vand, koker, 1. vann, koker til den er mør; maa må ofte røres i, helst med gaffel, og vandet maa staa vannet må stå over; maa må mere vand tilsættes vann tilsettes under kokningen, maa kokingen, må det være kokende. Makaroni bør som alt andet smaakoke; annet småkoke; 125 gr. makaroni og 1½ l. 1. kokende, saltet vand vann er det rette forhold; koker i 20 minutter. Naar Når makaronien er kokt, lægges legges den paa på en sigt, sikt, forat vandet vannet kan komme helt fra, lægges legges derefter langs hinanden paa fjælen, hinannen på fjelen, og man skjærer gjennem alle paa på en gang. Lægges Legges i en gryte og rystes over varmen, varmen til de er tørre. Makaroni skal som alle deigprodukter ikke avkjøles efter kokningen. kokingen.

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Frequently asked questions

How much water and salt do I need for 125 g of macaroni?
1½ liters of boiling water with 10 g salt per liter. That is the correct ratio according to the recipe.
How long should the macaroni boil?
About 20 minutes, at a simmer, until tender. Stir often, and make sure the water always covers the macaroni. If you top up with more water, it must be boiling.
What do I do after boiling?
Pour the macaroni into a sieve so all the water drains off, lay the tubes side by side on the cutting board, and cut through all of them at once. Then toss them in a pot over the heat until they are dry. The macaroni should not be cooled after boiling.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 434, in the chapter on side dishes.

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