Hello webwanderer, welcome to RecipeReminiscing. I’m TidiousTed and I run this blog. I’m not a chef or cook neither have I any formal training or education in catering or cooking. I’m just a graphic designer and web designer who likes to cook. A lot of this blog is based on my large collection of old cook books in Norwegian, Swedish, Danish and English. The rest of the post comes from old ads and roaming the net looking for interesting recipes. I’m interested in food history and soda and soft drink history too so there will be posts on this from time to time as well. I hope you’ll enjoy your stay here – Ted
I can’t help spotting gherkins on the picture even though it is not mentioned in the recipe so the choice is yours, trust the picture or the recipe. In my opinion you can never go wrong with gherkins, I simply love the stuff
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
The International Cook Book
published in 1911
Formerly of Delmonico’s, and Travelling Inspector of
the International Mercantile Marine Company.
Author of “The Table”
Over 3,300 Recipes gathered from all over the World, including
many never before published in English. With complete menus
of the three meals for every day in the year.
You can download this book in pdf format
by clicking the icon below
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.
Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.
Wikipedia: Frappé coffee (also Greek frappé or café frappé Greek: φραπές, frapés) is a Greek foam-covered iced coffee drink made from instant coffee (generally, spray-dried). Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, it is now the most popular coffee among Greek youth and foreign tourists. It is popular in Greece, and Cyprus, especially during the summer, but has now spread to other countries. The word frappé is French and comes from the verb frapper which means to ‘strike’; in this context, however, in French, when describing a drink, the word frappé means chilled, as with ice cubes in a shaker. The frappé has become a hallmark of post-war outdoor Greek coffee culture.
Since this Russian recipe made with real brewed coffee is from 1925
I guess Mr Nescafe Representative must have simply pretended
to invent the frappé coffee after having stolen it from the Russians
in order to push his useless instant coffee
Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.
Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder or baking soda.
Archeological discoveries have told us much about how ancient Egyptians worshiped, celebrated and mourned. But these scientific finds have also provided tantalizing clues about how–and what–this complex civilization ate. From grains like emmer and kamut to cloudy beer and honey-basted gazelle, this week’s Hungry History focuses on the meals of ancient Egypt.
Bread and beer were the two staples of the Egyptian diet. Everyone from the highest priest to the lowliest laborer would eat these two foods every day, although the quality of the foods for the priest would undoubtedly be higher. The main grain cultivated in Egypt was emmer. Better known today as farro, emmer happens to be a fairly well balanced source of nutrition: it’s higher in minerals and fiber than similar grains. Breads and porridge were made from the grain, as well as a specially devised product that modern-day archeologists call “beer bread.”
Beer bread was made from dough that used more yeast than normal breads, and it was baked at a temperature that didn’t kill off the yeast cultures. Brewers crumbled the bread into vats and let it ferment naturally in water. This yielded a thick and cloudy brew that would probably disgust our modern palates. But it was also nourishing and healthy, and filled in many nutritive deficiencies of the lower-class diet.
But ancient Egyptians did not survive on carbohydrates alone: Hunters could capture a variety of wild game, including hippos, gazelles, cranes as well as smaller species such as hedgehogs. Fish were caught, then salted and preserved; in fact fish curing was so important to Egyptians that only temple officials were allowed to do it. Honey was prized as a sweetener, as were dates, raisins and other dried fruits. Wild vegetables abounded, like celery, papyrus stalks and onions.
Although no recipes from the times remain, we have a fair idea of how the Egyptians prepared their food thanks to dioramas and other objects left in tombs. Laborers ate two meals a day: a morning meal of bread, beer and often onions, and a more hearty dinner with boiled vegetables, meat and more bread and beer. Nobles ate well, with vegetables, meat and grains at every meal, plus wine and dairy products like butter and cheese. Priests and royalty ate even better. Tombs detail meals of honey-roasted wild gazelle, spit-roasted ducks, pomegranates and a berry-like fruit called jujubes with honey cakes for dessert. To top it all off, servant girls would circulate with jugs of wine to refill empty glasses: the perfect end to an Egyptian banquet.
A staple medieval recipe found on mediumaevum.tumblr.com
Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dishes as a substitute for milk or cream, especially on “fish days”, when the church placed restrictions on what foods could be eaten (the most prominent of which were the days during lent). Fortunately, almond milk is quick and easy to make.
Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores again here and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted
A suffle recipe found in “10 Inspirerende Oppskrifter
med Jarlsberg” (10 Inspiring Recipes with Jarlsberg)
published by Tine
Jarlsberg (Norwegian pronunciation: [ˈjɑːɭsˈbærɡ]; English /ˈjɑːrlzbɜːrɡ/) is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.