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.



Original Recipe:

The Verdict:
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.

Modernized Recipe:
(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.


Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.

7 comments:

  1. Very nice recipe! Food looks great on the photos.

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  2. I'm so happy I found your blog! I cannot resist a vintage cookbook in a junk store or at a flea market, but I love that you are actually cooking from them. I usually find just their presence on the shelf pretty comforting. ;) I hope you'll consider submitting this recipe to this month's Shine Supper Club (our theme is pasta).

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  3. Great. Now I want to make this.

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  4. Just stumbled across this blog and - it's about time someone begins to rehabilitate some of the early 20th century American cuisine that we all too often dismiss as timid and insipid in terms of flavor combos. Even though it's a savory dish I love that they did it in a ring mould because it reminds me it's a 'treat.'

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    1. Thank you! The ring shape is fun, isn't it :)

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  5. Looks good. I think my kids would love it. I think I would cut down a couple minutes on the boiling time, this may save it from being too mushy. I would love to start trying vintage recipes, things my grandmother would eat & cook..... kinda like going back to your roots :) This is the first blog of yours I've seen, can't wait to look around a bit more, thanks!

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    1. Thanks! I hope you enjoy your look around :)

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