How do I make the dressing for the macaroni salad?

Whip 2 dl heavy cream stiff, and stir in 1 tablespoon grated horseradish, 1 tablespoon vinegar, plus sugar and salt to taste.

Should the macaroni be warm or cold when mixed in?

Cold. The macaroni is boiled, cut up, and cooled before being folded into the whipped cream sauce—otherwise the cream collapses.

How is the salad garnished?

Arrange it on a platter or in a bowl and garnish with tomatoes and finely cut lettuce.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 420. It serves 4 with 150 g macaroni.

Macaroni Salad with Cream

Name: Macaroni Salad with Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 150 g macaroni; 2 dl heavy cream; 1 tbsp vinegar; 1 tbsp grated horseradish; sugar (to taste); salt (to taste); 2 pcs tomatoes (for garnish); head lettuce (finely cut, for garnish)

Cold macaroni salad from Erken's Stor kokebok (1914): boiled macaroni folded into stiffly whipped cream seasoned with grated horseradish, vinegar, sugar, and salt, garnished with tomato and lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 420 (falt i det fri)

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About the dish

From the chapter «Salads, omelets, entremets» in Henriette Schønberg Erken's «Stor kokebok» (1914). Macaroni salads were a modern feature of Norwegian party food around 1900, often served as an entremets or with cold meat.

How to make it

1
Boil the macaroni
Put the macaroni into boiling, salted water and cook it tender. Drain, cool, and cut the macaroni into small pieces.
2
Make the cream dressing
Whip the cream stiff and stir in grated horseradish, sugar, vinegar, and salt to taste.
3
Mix the salad
Fold the cold, cut-up macaroni into the dressing.
4
Plating
Arrange the salad on a platter or in a bowl and garnish with tomato wedges and finely cut lettuce.

Changes from the original

Measurements have been converted to modern units (deciliters, tablespoons). Amounts of sugar and salt are given as «to taste». The method has been divided into numbered steps and the language modernized.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 420) → 1949 (korrekturlest, s. 466)~31% av teksten endretfjernetlagt til

150 gr. makaroni 2 del. kremfløte 1 ~~spiseske eddik 1 spiseske~~ spiseskje reven pepperrot sukker eddik salt. Visp fløten stiv, rør i pepperroten, sukker, eddik og salt efter smak. Den ~~kokte, opskaarne,~~ kokte opskårne, kolde makaroni blandes i sausen. ~~Lægges op paa~~ Legges oppa vase eller fat og pyntes med tomater og ~~finskaaren~~ finskåren salat.

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Frequently asked questions

How do I make the dressing for the macaroni salad?: Whip 2 dl heavy cream stiff, and stir in 1 tablespoon grated horseradish, 1 tablespoon vinegar, plus sugar and salt to taste.
Should the macaroni be warm or cold when mixed in?: Cold. The macaroni is boiled, cut up, and cooled before being folded into the whipped cream sauce—otherwise the cream collapses.
How is the salad garnished?: Arrange it on a platter or in a bowl and garnish with tomatoes and finely cut lettuce.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 420. It serves 4 with 150 g macaroni.

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