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Ham with Macaroni

Erken's entrée from 1914: cooked macaroni is mixed with a white roux, finely cut ham or salt meat, egg yolks and stiffly beaten whites, baked 1 hour in a buttered, breadcrumbed dish and served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 430 (falt i det fri)

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About the dish

From the chapter "Salads, omelets, entrées" in Henriette Schønberg Erken's Stor kokebok (1914). Macaroni was at this time a modern, somewhat refined ingredient in Norwegian households, and the dish is a typical example of how leftover ham or salt meat was turned into a warm entrée.

How to make it

  1. 1

    Cook the macaroni

    Put the macaroni in boiling, salted water and cook it tender. Pour off the water and cut the macaroni into small pieces.

  2. 2

    Make the roux

    Melt the butter, stir in the flour and thin with the milk. Bring to a boil and take the pot off the heat.

  3. 3

    Mix the filling

    Stir in the finely cut ham, the macaroni and the egg yolks. Season with pepper and nutmeg, and finally fold in the stiffly beaten egg whites.

  4. 4

    Bake

    Fill the mixture into a buttered dish strewn with crushed rusks, drizzle melted butter over it and bake 1 hour in a hot oven (about 180 °C (355 °F)).

  5. 5

    Serve

    Serve piping hot with brown sauce.

Changes from the original

Quantities are given in modern units (grams, liters, dl), "wheat flour" kept as wheat flour, "rusk" given as crushed rusks/breadcrumbs. The method is split into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 430) → 1949 (korrekturlest, s. 479)~88% av teksten endretfjernetlagt til
250 125 gr. makaroni 2 l. vand 75 kjøttkraft 250 gr. kokt skinke 200 gr. reven ost 4 egg 50 gr. smør 75 50 gr. hvetemel ½ ¾ l. melk ½ kg. skinke eller salt kjøt pepper muskat 5 egg. nysilt melk. Makaronien sættes over ilden kokes mørt i det kokende, saltede vand; naar den er kokt, kjøttkraft, skjæres den smaat op. Smørret smeltes, irøres melet, spædes op og blandes med melken, gives et opkok, tages av ilden. Den finskaarne skinke, makaronien samt eggeblommerne haves den smått skårne skinke og den revne ost. Eggeplommene røres i, tilsidst og tilsist de stivvispede hviter eggelviter. En jevn saus lages av smøret, melet og krydderier efter smak. Haves melken og helles over. Has i smurt form, strøes med kavring, dryppes med smeltet smør. Steker 1 time form og koker i varm ovn. Brun saus. vannbad ca. 2 timer. Champignonsaus eller tomatsaus serveres til.

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Frequently asked questions

How long should the dish be baked?
The dish is baked 1 hour in a hot oven. With cooking the macaroni and making the sauce, it takes around 100 minutes in all.
Which meat can I use?
The recipe uses ½ kg of ham or salt meat, finely cut. The macaroni is cooked in 2 liters of boiling, salted water and then cut up small.
How is the dish bound together?
You make a thick base of 75 g butter, 75 g wheat flour and ½ liter milk brought to a boil. Then the meat, macaroni and 5 egg yolks are stirred in, and finally the stiffly beaten egg whites, with pepper and nutmeg to taste.
What is it served with, and how is the dish prepared?
The dish is buttered, strewn with rusk and drizzled with melted butter. The dish is served with brown sauce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 430.

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