Pudding of macaroni cooked in milk, mixed with råmelk, butter, sugar and cardamom and cooked in a water bath for about 1 hour; served with red fruit sauce. From Erken’s Stor kokebok (1949), p. 553.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 553 (falt i det fri)
Råmelk is the first milk after calving, which in earlier times was used for puddings. The text offers pudding rice instead of macaroni.
Cook the macaroni
Cook the macaroni in the milk and cut it small.
Mix
Cool, then mix in butter, sugar and cardamom. Stir in the råmelk last.
Cook in a water bath
Pour into a greased tin dusted with breadcrumbs and cook in a water bath (oven about 175 °C (345 °F) / 350 °F) for about 1 hour.
Serve
Serve with red fruit sauce. Instead of macaroni you can use 100 g pudding rice.
Note
Note: råmelk is not pasteurised. Today it is better to use heat-treated milk, and to avoid unpasteurised milk for small children, pregnant women, the elderly and the ill.
«Del.» is read as dl. The oven temperature is an estimate. A «Note» step about unheated milk is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
«Del.» er lest som dl. Ovnstemperatur er et anslag. Et «Merk»-steg om uvarmebehandlet melk er lagt til.
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