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Ham and Macaroni Omelet

Macaroni cooked in meat stock is mixed with ham, grated cheese, egg yolks and stiffly beaten whites, combined with a white sauce of butter, flour and milk, and cooked about 2 hours in a water bath. Served with mushroom or tomato sauce.

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

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About the dish

A richer variant of the macaroni dishes in the entrée chapter. Cooking the dish in a water bath was common to get an even, moist texture without the cheese mixture drying out.

How to make it

  1. 1

    Cook the macaroni

    Cook the macaroni tender in meat stock. Pour off the stock and cut the macaroni into pieces.

  2. 2

    Mix

    Mix the macaroni with the finely cut ham and the grated cheese. Stir in the egg yolks and finally fold in the stiffly beaten egg whites.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with the milk into a smooth sauce. Pour it over the mixture and combine gently.

  4. 4

    Cook in a water bath

    Fill the mixture into a buttered dish, set the dish in a water bath and let it cook about 2 hours.

  5. 5

    Serve

    Serve with mushroom sauce or tomato sauce.

Changes from the original

Modern units and Norwegian spelling, "freshly strained milk" translated to ordinary whole milk. The method is split into numbered steps; cooking in a water bath is described with an oven temperature as an alternative.

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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. 478)~89% av teksten endretfjernetlagt til
125 gr. makaroni kjøtkraft 250 gr. kokt skinke 200 gr. reven ost 4 egg 50 makaroni 2 l. vann 75 gr. smør 50 75 gr. hvetemel ¼ ¾ l. nysilet melk. melk ½ kg. skinke pepper muskat 5 egg. Makaronien kokes mør settes over varmen i kjøtkraft, skjæres op og blandes med det kokende, saltede vann; når den smaat skaarne skinke og er kokt, skjæres den revne ost. Eggeblommerne røres i og tilsidst smått op. Smøret smeltes, irøres melet, spes med melken, gis et opkok, tas av varmen. Den finskårne skinke, makaronien samt eggeplommene has i, tilsist de stivvispede eggehviter. En jevn saus lages av smørret, melet og melken hviter og heldes over. Haves krydderier efter smak. Has i smurt form og koker form, strøes med kavring, dryppes med smeltet smør. Steker i vandbad ca. 2 timer. Champignonsaus eller tomatsaus serveres til. 1 time i varm ovn. Brun saus.

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Frequently asked questions

How long and how should the omelet be cooked?
The mixture is put in a buttered dish and cooked in a water bath for about 2 hours. Allow around 155 minutes in total, including preparation and cooking the macaroni.
What is the macaroni cooked in?
The macaroni is cooked tender in meat stock, not in water. Then it is cut up and mixed with finely cut cooked ham and grated cheese.
What is it served with?
Mushroom sauce or tomato sauce. The dish itself also includes a smooth sauce of 50 g butter, 50 g wheat flour and ¼ liter milk that is poured over the mixture.
How does the omelet become airy?
The egg yolks are stirred into the macaroni, ham and cheese mixture, and finally the stiffly beaten egg whites are folded in. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 430, and makes 6 servings.

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