Revised 1949 recipe
From the revised edition of the Big Cookbook.

Spaghetti simmers for 20 minutes in salted water and is turned in melted butter with grated sharp cheese; a variant is served with creamed lobster or crayfish stew. From Erken's Stor kokebok (1949), p. 490.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 490 (falt i det fri)
Pasta was still a fairly new dish on Norwegian tables; the book shows both a simple butter-and-cheese version and a festive variant with shellfish.
Boil the spaghetti
Put the spaghetti in boiling salted water (1½ l) and let it simmer for 20 minutes. Drain.
Serve
Melt about 100 g butter in the serving dish and put the cooked, dry spaghetti in it. Sprinkle with grated sharp cheese, or serve the cheese separately. Tomato purée may be added.
Variant
Put piping hot, freshly cooked spaghetti on the serving dish. Spoon a good creamed lobster or crayfish stew over it, and garnish with lobster roe or crayfish tails and a little dill.
The cooking time (20 minutes) follows the text. No seasoning has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.

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