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Ham and Macaroni Croquettes

Croquettes of cooked macaroni and finely chopped ham bound with a white roux and egg yolk, shaped into small cutlet-shaped cakes, breaded in egg white and rusk and deep-fried light brown. The ham can be swapped for cooked/fried meat or fish.

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

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About the dish

Croquettes were a regular part of the entrées in Erken's cookbook and a practical way to use up leftover cooked ham, meat or fish. The original deep-fries in lard.

How to make it

  1. 1

    Chop

    Chop the cooked macaroni and the ham fine.

  2. 2

    Make the binding

    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 mixture

    Stir in the ham, macaroni, pepper, salt and the egg yolk.

  4. 4

    Shape

    Cool the mixture completely and shape small cutlet-shaped cakes.

  5. 5

    Bread and fry

    Bread the cakes in egg white and breadcrumbs and deep-fry them light brown in lard or oil. Let them drain on paper and serve at once.

Changes from the original

Lard is given with neutral oil as a modern alternative, "pounded rusk" as breadcrumbs/crushed rusks. Quantities in grams and dl; the method split into steps.

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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)~53% av teksten endretfjernetlagt til
60 gr. makaroni 200 gr. skinke 30 gr. smør 30 gr. hvetemel 1 del. dl. melk 1 eggeblomme eggeplomme pepper salt eggehvite støtt kavring smult til stekning. Den kokte makaroni og skinken hakkes fin, smørret smeltes; tilsæt melet og melken, hvilket gives et opkok. Tages steking. Tas av ilden, irøres varmen, irørés skinke, makaroni, pepper, salt, eggeblommen. eggeplommen. Avkjøles, dannes til smaa koteletformede små kotelettformede kaker; griljer griljes med eggehvite og kavring kavring, og kok dem lysebrune kokes lysebr une i smultet. Istedenfor skinke kan tages tas kokt eller stekt kjøt kjøtt eller ogsaa også fisk.

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Frequently asked questions

What are the croquettes made of?
60 g macaroni (cooked), 200 g ham, a thick base sauce of 30 g butter, 30 g wheat flour and 1 dl milk, plus 1 egg yolk, pepper and salt. For breading, egg white and pounded rusk are used, and they are fried in lard.
Can I swap out the ham?
Yes. The recipe says that instead of ham you can use cooked or fried meat, or fish.
How are they made and fried?
Melt the butter, stir in flour and milk and bring to a boil. Take the pot off the heat and stir in finely chopped ham and macaroni, pepper, salt and egg yolk. Cool the mixture, shape small cutlet-shaped cakes, bread in egg white and rusk and fry them light brown in lard.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 430. It serves 4 and takes around 95 minutes in total, since the mixture must cool before shaping.

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