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Macaroni Salad with Tomato

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. 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. 2

    Stir the sauce

    Stir the oil little by little into the tomato purée. Season with sugar, paprika, and salt.

  3. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 466)~79% of the text changedremovedadded
125 g makaroni. gr. makaroni 2 ss matolje. 1,5 dl tomatpuré. spiseskjeer matolje 1/2 teskje salt 1 klype sukker (knivsodd). 1/2 dd. tomatpuré 1 ts salt (1–2 ts etter smak). paprikapulver (etter smak). knivsodd sukker 1 ss spiseskje finhakket persille. persille paprika hodesalat (til pynt). Legg makaronien eller endiviesalat. Makaronien settes over varmen i kokende, saltet vann og kok til vann. Når den er mør. Ta mør, tas den opp, sil av op, vannet siles fra, og skjær den i små biter.. Rør oljen skjæres smått op. Oljen røres litt etter efter litt inn i tomatpuréen. Smak til med tomatpuréen, tilsettes sukker, paprika og salt.. Vend den oppskårne makaronien salt. Makaronien røres raskt rundt i sausen og strø over finhakket sausen, strøes med den finhakkede persille. Legg salaten Legges pent opp op og pynt pyntes med salatblader. salaten.

Note on Modernised

Mål omregnet til moderne enheter; «knivsodd» sukker angitt som ca. 1 klype. Fremgangsmåten er satt opp i nummererte trinn på moderne norsk.

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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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