Boiled peas and diced carrots are packed into a ring mould, covered with egg and milk, and baked in a water bath for about 25 minutes. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 438.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 438 (falt i det fri)
Vegetable rings were an attractive way of presenting vegetables, and the centre could be filled with a stew.
Fill the mould
Mix the boiled peas and the small diced boiled carrots and pack them into a well-greased ring mould. The mould must be full.
Make the custard
Whisk milk, eggs and salt together and pour over the vegetables.
Bake in a water bath
Place the ring in a water bath in the oven and bake for about 25 minutes.
Serve
Serve with stirred asparagus butter, or put a stew in the centre.
The original gives no quantities for peas and carrots. "Del." is read as dl. Asparagus butter and the stew are mentioned as in the text, without recipes.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengder av erter og gulrøtter er ikke oppgitt i originalen. «del.» er tolket som dl. Aspargessmør og stuing er nevnt som i teksten, uten oppskrift.
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