Recipe Manuscript

Stuvet Makaroni

Name: Stuvet Makaroni
Prep time: PTPT15M
Cook time: PTPT1H45M
Yield: 4
Cuisine: European
Ingredients: 225 grams beef (can use lean stew beef or similar); 500 ml cold water; 1 medium onion, finely chopped; 470 ml canned peeled tomatoes (or fresh, peeled and sliced); Salt, to taste; Pepper, to taste; 30 grams butter; 250 grams dried macaroni pasta

"Stewed Macaroni"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Stuvet Makaroni

"Stænglerne brækkes i tommelange Stykker og koges møre. Saucen tillaves iforveien. Et halvt Pd. Oksekjød skjæres i Striber, kommes i koldt Vand og koges i en halv Time. Da tilsies et hakket Løg og en Pint Tomater, pillede og skaarne i Skiver. Det koger i en Time, da Kjødet tages op og det øvrige sies. I alt behøves der ikke mere end en Pint Sauce for et stort Fad Makaroni; Saucen hældes tilbage i Gryden, tilsies en god Klump Smør, Salt og om ønskes, Peber, og koger nu indtil Anretningen. Vandet sies godt fra Makaronien, som anrettes paa et Fad med den hede Sauce hældt over."

English Translation

"The stems are broken into thumb-length pieces and boiled until tender. The sauce is prepared beforehand. Half a pound of beef is cut into strips, put into cold water, and boiled for half an hour. Then add a chopped onion and a pint of tomatoes, peeled and sliced. It cooks for an hour, then the meat is taken out and the rest is strained. In all, no more than a pint of sauce is needed for a large dish of macaroni; the sauce is poured back into the pot, a good lump of butter is added, along with salt and, if desired, pepper, and it cooks until serving. The water is thoroughly drained from the macaroni, which is arranged on a platter with the hot sauce poured over it."

Note on the Original Text

The recipe was written in an imperative, descriptive style common to 19th-century cookbooks: outlining steps without strict measurements, assuming the cook knew amounts and techniques by experience. Spelling reflects older Danish conventions (e.g., 'skjæres' for 'skæres,' and 'pillede' for 'pillede'), and words such as 'Stænglerne' refer to macaroni sticks. Quantities like 'a pint' or 'halvt Pd.' reflect period measurements, translated here for clarity. In the original, scant seasoning and reliance on simmering point to the pacing and palate of the period, while the presentation—sauce poured over neatly arranged macaroni—speaks to an elegant, communal style of serving.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for Stuvet Makaroni comes from an 1884 Danish-language cookbook published in Chicago for the Norwegian-Danish immigrant community. At the time, macaroni dishes were gaining popularity among Scandinavian immigrants, blending familiar European sensibilities with new American ingredients and techniques. The use of beef, tomatoes, and an enriched sauce reflects both continental traditions and the increasing accessibility of such foods in the late 19th century. The method also shows a resourcefulness typical of immigrant cooking: stretching a small amount of meat with pasta and sauce to feed a family.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A heavy pot was key for simmering both the beef and tomatoes to make a flavorful broth. A strainer or sieve was typically used to produce a smooth sauce. A large saucepan or cauldron boiled the macaroni, which was then drained, often with a simple cloth or colander. A serving dish or platter (often a terrine or deep platter) was used to present the final stuvet makaroni.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

8 ounces beef (can use lean stew beef or similar)
2 cups cold water
1 medium onion, finely chopped
2 cups canned peeled tomatoes (or fresh, peeled and sliced)
Salt, to taste
Pepper, to taste
2 tablespoons butter
9 ounces dried macaroni pasta

Instructions

Break long macaroni pasta into pieces about the length of your thumb (roughly 2–2.5 inches) and boil in salted water until tender.
Meanwhile, prepare the sauce: Cut 8 ounces of beef into thin strips and place in a pot with about 2 cups of cold water.
Bring to a boil and simmer for 30 minutes.
Add one finely chopped onion and about 1 pint (2 cups) of peeled, sliced tomatoes to the pot.
Simmer for another hour, then remove the beef and strain the sauce.
For a large dish of macaroni, you’ll need only about 1 pint (2 cups) of this sauce.
Pour it back into the pot, add a generous knob of butter (about 2 tablespoons), salt, and pepper to taste, and simmer until ready to serve.
Drain the cooked macaroni thoroughly, arrange it on a serving dish, and pour the hot sauce over the top.
Serve immediately.

Estimated Calories

500 per serving

Cooking Estimates

You will spend a few minutes preparing the ingredients, then cook the beef, sauce, and pasta. The whole process takes under two hours. Each serving provides an average amount of calories for a main meal.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.