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)
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.
Boil the macaroni
Put the macaroni into boiling, salted water and cook it tender. Drain, cool, and cut the macaroni into small pieces.
Make the cream dressing
Whip the cream stiff and stir in grated horseradish, sugar, vinegar, and salt to taste.
Mix the salad
Fold the cold, cut-up macaroni into the dressing.
Plating
Arrange the salad on a platter or in a bowl and garnish with tomato wedges and finely cut lettuce.
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.
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.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål er omregnet til moderne enheter (desiliter, spiseskjeer). Mengder for sukker og salt er anslått som «etter smak». Fremgangsmåten er delt i nummererte trinn og språket modernisert.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
