How long should the gratin be in the oven?

The dish is placed straight into a hot oven for 15 minutes, and served immediately.

How are the layers arranged in the dish?

In a well-greased ovenproof gratin dish: first cooked, finely cut macaroni, then opened and cleaned oysters, grated cheese, salt and paprika and half the butter in small pieces. Then a new layer of macaroni and a layer of oysters.

What is the rest of the butter used for?

The rest of the butter (of a total of 120 g) is melted and stirred together with the 50 g of crushed rusk crumbs, which is poured over the last layer of oysters as topping.

How many oysters are needed, and where does the recipe come from?

The recipe uses 30 oysters for 4 servings, and is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 140.

Oysters and Macaroni

Name: Oysters and Macaroni
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 30 pcs oysters (opened and cleaned); 100 g macaroni (cooked and cut into small pieces); 100 g grated cheese; 120 g butter (plus a little for greasing the dish); 50 g crushed rusk crumbs (breadcrumbs); salt (to taste); paprika powder (to taste)

An oyster gratin from Erken's Stor kokebok 1914: layers of cooked macaroni and cleaned oysters with grated cheese, salt, paprika and butter, topped with buttered rusk crumbs and gratinated 15 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 140 (falt i det fri)

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About the dish

From the oyster chapter of "Stor kokebok" (1914). Here Erken presents oysters in a simple, "modern" gratin form together with macaroni – a dish intended for party service straight from the dish.

How to make it

1
Prepare
Cook the macaroni until tender, drain and cut it into small pieces. Open and clean the oysters. Heat the oven to 200 °C (390 °F) and grease an ovenproof gratin dish well.
2
Build the layers
Place half the macaroni in the bottom of the dish and cover with half the oysters. Sprinkle over grated cheese, a little salt and paprika, and dot half the butter over in small pieces.
3
Second layer
Add the rest of the macaroni and then the rest of the oysters.
4
The topping
Melt the rest of the butter, stir in the crushed rusk crumbs and pour the mixture over the last layer of oysters.
5
Gratinate
Place the dish straight into a hot oven and gratinate for 15 minutes. Serve at once.

Changes from the original

Quantities and units have been put in modern form (grams, dl), "crushed rusk" is given as crushed rusk crumbs/breadcrumbs, and the baking instruction has been specified with an oven temperature (200 °C (390 °F)). The macaroni is specified as cooked according to the package directions.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 140) → Modernisert~84% av teksten endretfjernetlagt til

30 stk østers (åpnede og rensede). 100 ~~gr.~~ g makaroni (kokt og skåret i småbiter). 100 ~~gr. reven ost~~ g revet ost. 120 ~~gr.~~ g smør (pluss litt til smøring av formen). 50 ~~gr. støtt kavring~~ g knuste kavringer (griljermel). salt ~~paprika. Den kokte, smaat opskaarne makaroni lægges~~ (etter smak). paprikapulver (etter smak). Kok makaronien til den er mør, avrenn og skjær den i ~~bunden av~~ småbiter. Åpne og rens østersene. Varm stekeovnen til 200 °C og smør et ~~ildfast, godt smurt gratinfat, dækkes~~ ildfast gratinfat godt.. Legg halvparten av makaronien i bunnen av fatet og dekk med ~~de aapnede, rensede østers; osten drysses over, likesaa~~ halvparten av østersene. Dryss over revet ost, litt salt og ~~paprika;~~ paprika, og legg halvparten av ~~smørret lægges i~~ smøret over i ~~smaabeter; herover igjen et lag makaroni~~ små biter.. Legg på resten av makaronien og ~~et lag østers. Resten~~ deretter resten av ~~smørret smeltes, irøres den støtte kavring; dette heldes~~ østersene.. Smelt resten av smøret, rør inn de knuste kavringene og hell blandingen over det ~~sidste lag østers. Formen sættes~~ siste laget østers.. Sett formen straks inn i varm ovn og gratiner i 15 minutter. Serveres straks.

Note til Modernisert

Mengder og enheter er satt i moderne form (gram, dl), «støtt kavring» er angitt som knuste kavringer/griljermel, og stekeanvisningen er presisert med ovnstemperatur (200 °C). Makaronien er angitt som kokt etter pakkens anvisning.

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Frequently asked questions

How long should the gratin be in the oven?: The dish is placed straight into a hot oven for 15 minutes, and served immediately.
How are the layers arranged in the dish?: In a well-greased ovenproof gratin dish: first cooked, finely cut macaroni, then opened and cleaned oysters, grated cheese, salt and paprika and half the butter in small pieces. Then a new layer of macaroni and a layer of oysters.
What is the rest of the butter used for?: The rest of the butter (of a total of 120 g) is melted and stirred together with the 50 g of crushed rusk crumbs, which is poured over the last layer of oysters as topping.
How many oysters are needed, and where does the recipe come from?: The recipe uses 30 oysters for 4 servings, and is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 140.

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