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Cauliflower Ring

Cauliflower ring from Erken's Stor kokebok (1914): a thick butter batter of 125 g butter, 125 g flour and 2.5 dl milk with 5 eggs, mixed with boiled cauliflower, cooked in a ring mold in a water bath for 1 hour or baked in the oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 393 (falt i det fri)

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About the dish

The cauliflower ring belongs to the festive middle courses in Erken's vegetable chapter, where boiled cauliflower is bound in a rich butter batter and shaped in a ring mold. The dish was served as a middle course or as a wreath with sauce in the center.

How to make it

  1. 1

    Prepare the cauliflower

    Boil the cauliflower tender in salted water, cool it and divide it into small florets.

  2. 2

    Make the base batter

    Stir butter and flour together in a pot, thin with the milk little by little and bring to a boil while stirring into a thick, smooth mass.

  3. 3

    Stir in the egg yolks

    Take the pot off the heat and stir in the egg yolks, one at a time. Season with salt and nutmeg.

  4. 4

    Fold in the egg whites

    Beat the egg whites stiff and fold them gently into the batter last.

  5. 5

    Mix with cauliflower

    Mix the cold, divided cauliflower into the batter.

  6. 6

    Fill the mold

    Grease a ring mold well and dust it with breadcrumbs. Fill the batter into the mold.

  7. 7

    Boil or bake

    Cook the ring in a water bath for 1 hour, or bake it in a hot oven (about 180 °C (355 °F)) for 30–45 minutes. Turn it out onto a platter and serve.

Changes from the original

Measurements have been converted to modern units (dl, grams, pcs). The amount of cauliflower is estimated at two heads, since the original gives no quantity. The language of the method has been modernized, but the ingredients are unchanged.

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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. 393) → 1949 (korrekturlest, s. 433)~40% av teksten endretfjernetlagt til
125 gr. smør 125 gr. hvetemel 2 1/2 2½ del. melk 5 egg salt muskat blomkål. Smør og mel røres sammen, spædes spes med melken, gives gis et opkok, irøres eggeblommerne, en eggeplommene, én efter en, tilsættes krydderierne én, tilsettes krydderiene efter smak og tilsidst til sist de stivvispede eggehviter. Deigen blandes med kokt, kold, opdelt blomkaal, haves blomkål, has i smurt, strøet strødd randform, kokes i vandbad vannbad 1 time eller stekes i varm ovn 1/2—3/4 i 2—¾ time.

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Frequently asked questions

How long does the preparation take?
The ring is cooked in a water bath for about 1 hour, or baked in a hot oven for 1/2–3/4 hour. Count on about 90 minutes total including pre-boiling the cauliflower.
Must the cauliflower be pre-boiled?
Yes. The cauliflower should be boiled, cooled and divided before it is mixed into the batter, so that it does not release cooking water into the batter.
What is the batter made of?
A thick base batter of 125 g butter, 125 g wheat flour and 2 1/2 dl milk that is brought to a boil. Then 5 egg yolks are stirred in one at a time, salt and nutmeg to taste, and finally the stiffly beaten egg whites.
How should the mold be prepared?
Use a ring mold that is well greased and dusted (with e.g. breadcrumbs or flour), so the ring releases easily when it is turned out.

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