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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 435 (falt i det fri)
The last of the macaroni dishes in the series; the recipe begins at the bottom of page 435 and the method continues at the top of page 436. The veal stock gives the dish depth, and it is served in a somewhat deep dish because the sauce is loose.
Boil the macaroni
Boil the macaroni tender in 2 liters of salted water, drain off the water, and let it steam dry.
Combine in the pot
Cut the macaroni up and return it to the pot with the butter, veal stock, grated cheese, and tomato sauce.
Boil and serve
Bring the whole thing to a boil and serve the macaroni in a somewhat deep dish.
Units modernized (del. → dl); the amount of tomato sauce, unclear in the source, is interpreted as 1 dl. The steps are numbered.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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