How much macaroni and crayfish do I need for 4 servings?

150 g macaroni and 20 crayfish. In addition, 50 g crayfish butter and truffle for garnish.

How is the macaroni boiled?

In 2 liters of boiling water with 20 g salt. Then it is cut up and bound with the crayfish butter.

When are the crayfish tails added?

After the macaroni is bound with the crayfish butter, the boiled, cleaned crayfish tails are stirred in, and the dish is salted to taste. Coarsely chopped truffle is sprinkled over at the end.

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 with crayfish

Name: Macaroni with crayfish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 150 g macaroni; 2 l boiling water; 20 g salt (for the boiling water); 50 g crayfish butter; 20 pcs crayfish (boiled, cleaned tails); truffle (a little coarsely chopped, for garnish)

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.

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

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About the dish

A luxury variation of the macaroni dishes, made with homemade crayfish butter and crayfish tails – typical of Norwegian party food around 1900. The truffle is sprinkled over as garnish.

How to make it

1
Boil the macaroni
Boil the macaroni tender in 2 liters of boiling, salted water. Drain off the water, let it steam dry, and cut it up.
2
Bind with crayfish butter
Stir the crayfish butter into the hot macaroni.
3
Add the crayfish tails
Mix in the boiled, cleaned crayfish tails and season with salt.
4
Serve
Sprinkle the coarsely chopped truffle over and serve at once.

Changes from the original

Units modernized; crayfish butter can be replaced with butter creamed with finely crushed crayfish shells. The steps are numbered.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 435) → Modernisert~89% av teksten endretfjernetlagt til

150 ~~gr. makaroni~~ g makaroni. 2 l. l kokende ~~vand~~ vann. 20 ~~gr.~~ g salt (til kokevannet). 50 ~~gr. krebsesmør~~ g krepsesmør. 20 ~~krebs trøfler. Den kokte, opskaarne makaroni jevnes med krebsesmørret, irøres~~ stk kreps (kokte, rensede haler). trøffel (litt grovhakket, til pynt). Kok makaronien mør i 2 liter kokende, saltet vann. Hell av vannet, la den dampe tørr og skjær den opp.. Rør krepsesmørret inn i den varme makaronien.. Bland inn de kokte, rensede ~~krebsehaler, saltes efter smak. Den litt~~ krepsehalene og smak til med salt.. Strø den grovhakkede ~~trøffel strøes oven paa.~~ trøffelen over og server straks.

Note til Modernisert

Enheter modernisert; krepsesmør kan erstattes med smør rørt med finknust krepseskall. Trinnene er nummerert.

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Frequently asked questions

How much macaroni and crayfish do I need for 4 servings?: 150 g macaroni and 20 crayfish. In addition, 50 g crayfish butter and truffle for garnish.
How is the macaroni boiled?: In 2 liters of boiling water with 20 g salt. Then it is cut up and bound with the crayfish butter.
When are the crayfish tails added?: After the macaroni is bound with the crayfish butter, the boiled, cleaned crayfish tails are stirred in, and the dish is salted to taste. Coarsely chopped truffle is sprinkled over at the end.
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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