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Macaroni Ring

Macaroni ring: 250 g cooked macaroni is mixed with 4 eggs, 50 g grated cheese, 2 dl cream, and 80 g butter, baked 30 min in a greased ring mold in a hot oven, turned out and filled with ragout. From Erken's Stor kokebok 1914, p. 436.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 436 (falt i det fri)

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About the dish

A festive entremets where boiled macaroni is baked in a ring mold with eggs, cream, and cheese. The ring is turned out and the center filled with a ragout—typical of the era's way of serving.

How to make it

  1. 1

    Boil the macaroni

    Break the macaroni into fairly small pieces and boil it in the boiling, salted water.

  2. 2

    Drain and steam

    Drain off the water and steam the macaroni dry.

  3. 3

    Mix the batter

    Whisk the eggs together, then add the cheese, cream, and butter. Mix in the macaroni and season with salt.

  4. 4

    Bake

    Grease a ring mold well and dust it with breadcrumbs. Pour in the batter and bake for about 30 minutes in a good hot oven (about 200 °C (390 °F)).

  5. 5

    Serve

    Turn the ring out onto a platter and fill the center with a ragout.

Changes from the original

The oven temperature has been specified as about 200 °C (390 °F), and the mold is dusted with breadcrumbs (the original only says «dusted»). The language has been modernized; the quantities are kept.

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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. 436) → 1949 (korrekturlest, s. 490)~35% av teksten endretfjernetlagt til
250 gr. makaroni 3½ 3–4 l. vand vann 30 gr. salt 4 egg 50 gr. reven ost 2 del. fløte 80 gr. smør smør. Makaronien brækkes brekkes i ganske smaa små stykker og sættes settes over ilden varmen i det kokende, saltede vand. Naar vann. Når makaronien er kokt, siles vandet vannet fra, og makaronien dampes tør. tørr. Eggene vispes sammen, tilsættes tilsettes osten, fløten, smørret, smøret, makaronien haves has i, og den der saltes efter smak. En randform smøres og strøes godt, røren heldes helles i og stekes ½ time i godt varm ovn. — Hvælves, Hvelves, og i midten fyldes fylles en eller anden annen ragout.

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Frequently asked questions

How is the macaroni boiled?
Break the macaroni into fairly small pieces and boil it in 3½ liters of boiling water with 30 g salt. Once cooked, drain off the water and steam the macaroni dry.
How long and how is the ring baked?
A ring mold is greased and well dusted, the batter is poured in, and it is baked for about ½ hour in a good hot oven. Total time is around 60 minutes.
What is it served with?
The ring is turned out onto a platter, and the center is filled with a ragout of your choice. The recipe is an entremets for 6 and taken from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 436.
What is the batter made of?
4 eggs are whisked together with 50 g grated cheese, 2 deciliters of cream, and 80 g butter; the macaroni is then mixed in and it is salted to taste.

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