How do I boil the macaroni for this salad?

Put the macaroni into boiling, salted water. Once tender, lift it out, drain off the water, and cut the macaroni into small pieces.

How is the dressing made?

2 tablespoons of cooking oil are stirred little by little into 1½ deciliters of tomato purée, and the mixture is seasoned with a knife point of sugar, paprika, and 1–2 teaspoons of salt. The macaroni is quickly tossed in the sauce.

How is the salad served?

It is sprinkled with 1 tablespoon of finely chopped parsley, arranged neatly, and garnished with lettuce. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 420, and makes 4 servings in about 40 minutes.

Macaroni Salad with Tomato

Name: Macaroni Salad with Tomato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 125 g macaroni; 2 tbsp cooking oil; 1.5 dl tomato purée; 1 pinch sugar (knife point); 1 tsp salt (1–2 tsp to taste); paprika (to taste); 1 tbsp finely chopped parsley; head lettuce (for garnish)

Cold macaroni salad from 1914 where boiled macaroni is tossed in a dressing of tomato purée stirred with oil, sugar, paprika, and salt, sprinkled with parsley.

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

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About the dish

One of several macaroni salads in the salad chapter of «Stor kokebok» (1914). Tomato purée and paprika were relatively new flavors in Norwegian cookbooks at this time.

How to make it

1
Boil the macaroni
Put the macaroni into boiling, salted water and cook until tender. Lift it out, drain, and cut it into small pieces.
2
Stir the sauce
Stir the oil little by little into the tomato purée. Season with sugar, paprika, and salt.
3
Mix and plate
Quickly toss the cut-up macaroni in the sauce and sprinkle finely chopped parsley over the top. Arrange the salad neatly and garnish with lettuce leaves.

Changes from the original

Measurements converted to modern units; a «knife point» of sugar given as about 1 pinch. The method has been set out in numbered steps in modern language.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 420) → 1949 (proofread, p. 466)~44% of the text changedremovedadded

125 gr. makaroni 2 ~~spiseskeer~~ spiseskjeer matolje ~~1½ del.~~ 1/2 teskje salt 1 1/2 dd. tomatpuré 1 ~~knivsod~~ knivsodd sukker ~~1—2 teske salt paprika~~ 1 ~~spiseske~~ spiseskje finhakket ~~persille.~~ persille paprika hodesalat eller endiviesalat. Makaronien ~~sættes~~ settes over ~~ilden~~ varmen i kokende, saltet ~~vand. Naar~~ vann. Når den er mør, ~~tages~~ tas den op, ~~vandet~~ vannet siles fra, og den skjæres ~~smaat~~ smått op. Oljen røres litt efter litt i tomatpuréen, ~~tilsættes~~ tilsettes sukker, paprika og salt. Makaronien røres raskt rundt i sausen, strøes med den finhakkede persille. ~~Lægges~~ Legges pent op og pyntes med salaten.

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Frequently asked questions

How do I boil the macaroni for this salad?: Put the macaroni into boiling, salted water. Once tender, lift it out, drain off the water, and cut the macaroni into small pieces.
How is the dressing made?: 2 tablespoons of cooking oil are stirred little by little into 1½ deciliters of tomato purée, and the mixture is seasoned with a knife point of sugar, paprika, and 1–2 teaspoons of salt. The macaroni is quickly tossed in the sauce.
How is the salad served?: It is sprinkled with 1 tablespoon of finely chopped parsley, arranged neatly, and garnished with lettuce. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 420, and makes 4 servings in about 40 minutes.

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