Noodle Ring with Cheese Sauce (1939) ★★★★I've been wanting to do some new posts for a while now, but I had a super busy couple of weeks with school. I managed to find a bit of extra time this weekend, so I whipped up this interesting recipe from 1939. Making it, I thought it might turn out really gross, but I was actually pleasantly surprised.
Mr. Man and I settled on a high four stars for this noodle ring. We both thought it was delicious, even though it was a little mushy. It was kind of like a cross between mac n cheese and a cheese souffle. I put green peas in the center of the ring, much to the dismay of Mr. Man, who said he would have given it five stars otherwise. I think he's crazy.
It's definitely an edible recipe, and fairly simple to make as well. I doubled everything because I was using my bundt pan. Even then it didn't fill the whole thing up, so obviously the recipe is meant for a much smaller mold.
(Adapted from New York World's Fair Cook Book: The American Kitchen)
The original recipe is easy to follow. Add pepper if desired.
Make sure to use a whisk to prevent lumps in the sauce, and whisk in the eggs quickly, one by one, to prevent cooked lumps of egg from forming.