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Ham and Macaroni Omelette (baked)

Ham omelette from Kogebog for skole og hjem (1900): macaroni is boiled with milk into a thick porridge, seasoned with nutmeg, pepper and beaten eggs, layered in a greased dish with chopped ham (macaroni on top) and baked until it has a light-brown crust.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 242 (falt i det fri)

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About the dish

En bakt makaronirett – nærmest en tidlig ovnsbakt makaroni og skinke – som i originalen kalles «omelet» fordi den bindes med egg. En solid, drøy rett for storhusholdning, med hele 3 liter melk til en halv kilo makaroni.

How to make it

  1. 1

    Boil the macaroni porridge

    Break the macaroni into pieces and boil it with the milk into a thick porridge.

  2. 2

    Season

    Stir in the grated nutmeg, pepper and the beaten eggs.

  3. 3

    Layer it

    Grease a dish and layer the porridge with the chopped ham, with macaroni on top.

  4. 4

    Bake

    Bake at an even, slow heat until the dish has developed a light-brown crust.

Changes from the original

½ kg og 250 gr beholdt metrisk, 3 l melk beholdt. «Knivsod» til knivsodd. Skrivemåte modernisert (maccaroni til makaroni). Mengdene er svært store, tilpasset skolekjøkken/storhusholdning.

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Frequently asked questions

Why is it called an omelette when it is a macaroni dish?
The dish is bound with beaten eggs and baked firm like an omelette, hence the name, even though macaroni and ham are the main ingredients.
Can the quantities be scaled down?
Yes. The original is intended for a large household; halve or quarter the quantities for an ordinary family and keep the ratio of milk to macaroni.

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