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.

Ham with Macaroni

Name: Ham with Macaroni
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 250 g macaroni; 2 l water (for cooking, well salted); 75 g butter; 75 g wheat flour; 0.5 l milk; 500 g cooked ham or salt meat (finely cut); pepper (to taste); nutmeg (to taste); 5 pcs eggs (separated into yolks and whites); 2 tbsp crushed rusks (for coating the dish); 1 tbsp melted butter (for drizzling)

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
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
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
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
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
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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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. 430) → Modernised~87% of the text changedremovedadded

250 ~~gr. makaroni~~ g makaroni. 2 ~~l. vand~~ l vann (til koking, godt saltet). 75 ~~gr. smør~~ g smør. 75 ~~gr. hvetemel ½ l. melk ½ kg.~~ g hvetemel. 0,5 l melk. 500 g kokt skinke eller ~~salt kjøt~~ saltkjøtt (finskåret). pepper (etter smak). muskat (etter smak). 5 ~~egg. Makaronien sættes over ilden~~ stk egg (delt i ~~det~~ plommer og hviter). 2 ss knuste kavringer (til forming). 1 ss smeltet smør (til drypping). Legg makaronien i kokende, ~~saltede vand; naar den er kokt, skjæres~~ saltet vann og kok den ~~smaat op. Smørret smeltes, irøres melet, spædes~~ mør. Hell av vannet og skjær makaronien i små stykker.. Smelt smøret, rør inn melet og spe med ~~melken, gives~~ melken. Gi det et ~~opkok, tages~~ oppkok og ta gryten av ~~ilden. Den finskaarne skinke,~~ platen.. Rør inn den finskårne skinken, makaronien ~~samt eggeblommerne haves i, tilsidst de stivvispede hviter~~ og ~~krydderier efter smak. Haves~~ eggeplommene. Smak til med pepper og muskat, og vend til sist inn de stivpiskede eggehvitene.. Fyll blandingen i en smurt ~~form, strøes med kavring, dryppes~~ form strødd med knuste kavringer, dryp smeltet ~~smør. Steker~~ smør over og stek 1 time i varm ~~ovn. Brun~~ ovn (ca. 180 °C).. Server rykende varm med brun saus.

Note on Modernised

Mengder er satt i moderne enheter (gram, liter, dl), «hvetemel» er beholdt som hvetemel, «kavring» angitt som knuste kavringer/griljermel. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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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