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
A spicy Thai soup recipe found on godt.no
A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.
A traditional Scandinacian baking technique
found on dansukker.no
Have you ever baked basket bread? If not, you ought to try it. It is fun! When it comes to baskets, it’s best to use plastic ones for they are water-resistant which makes them easier to clean after use.
The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
Vanilla is the only fruit-bearing member of the orchid family and is native to central Mexico. The ancient Totonac Indians of Mexico were the first to learn to use the fruit of the Tlilxochitl vine, vanilla pods. After their defeat by the Aztecs, they were forced to relinquish control of the exotic fruit.
The Aztecs were, in turn, defeated by the Spanish, who returned home with the precious vanilla beans – which were for many years, enjoyed only by the nobility and the very rich. Eventually, the use of vanilla, while still quite expensive, became widespread throughout Europe.
Thomas Jefferson is credited with introducing vanilla to the United States in the late 1700s. While serving as Ambassador to France, he learned the use of vanilla beans, and when he returned to the United States, brought vanilla beans with him.
Today, vanilla beans are grown in several distinct regions of the world. This produces vanilla beans with unique regional characteristics and attributes, each particularly suited to different uses.
Madagascar, the world’s largest producer of vanilla beans, is the source of the famed Madagascar Bourbon vanilla and still produces the world’s finest and most consistent vanilla. (Incidentally, the term “Bourbon” has nothing to do with the liquor produced in Kentucky – but rather, derives its name from the old name for Madagascar – the Bourbon Islands.)
Madagascar Bourbon vanilla is considered to be the highest quality pure vanilla available, typified by a creamy, sweet, smooth, mellow flavor. Madagascar Bourbon Vanilla is known for its “staying power”, which makes it especially suited to pairing with rich foods.
Mexico, where vanilla originated, now produces only a small percentage of the harvest. Mexican vanilla beans, grown by skilled producers that carefully harvest and cure every pod. It’s this process that produces Mexican vanilla of exceptionally high quality and flavor.
Spicy Mexican vanilla is known by its creamy flavor that complements dishes that contain chocolate, cinnamon and other warm spices. A teaspoon or so of Mexican vanilla in tomato sauces or with citrus can also help reduce acidity.
Long a favorite of professional bakers and pastry chefs, Tahitian vanilla is known for its aromatic, fruity, cherry, anise-like flavor profile. Tahitian Pure Vanilla has a particular affinity to fruity flavors such as fruited yogurts, sorbets and fruit toppings.
Text from earthy.com
An eighteen centure sickbed recipe found on Revolutionary Pie
Karen Hammonds who runs Revolutionary Pie writes: Modern custard recipes usually call for vanilla, but that wasn’t used in America in colonial times. Thomas Jefferson first brought vanilla beans back from France in the 1890s, and as Richard Sax noted in Classic Home Desserts, vanilla extract wasn’t widely available until the mid-19th century. Eighteenth-century custards were flavored with wine or brandy, tea, or spices. I added nutmeg to Simmons’s recipe since it seemed so bland — but I guess that was sort of the point.
A great Italian inspired snack recipe found on saveur.com
Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.
It is not a pine nor an apple, and it is not native to Hawaii. However, since it was first canned and became a major crop there, we associate pineapple with Hawaii and the tastes of the islands. It has wonderful tenderizing enzymes and goes especially well with pork as well as, seafood, and sweet-and-sour dishes. Of course, there are always plenty of dessert recipes using pineapple.
Native to South America, it was named for its resemblance to a pine cone. The term pineapple (or pinappel in Middle English) did not appear in English print until around 1664.
Christopher Columbus is credited with discovering the pineapple on the island of Guadeloupe in 1493, although the fruit had long been grown in South America. He called it piña de Indes meaning “pine of the Indians.”
Another explorer, Magellan, is credited with finding pineapples in Brazil in 1519, and by 1555, the luscious fruit was being exported with gusto to England. It soon spread to India, Asia, and the West Indies.
When George Washington tasted pineapple in 1751 in Barbados, he declared it his favorite tropical fruit. Although the pineapple thrived in Florida, it was still a rarity for most Americans.
Captain James Cook later introduced the pineapple to Hawaii circa 1770.
However, commercial cultivation did not begin until the 1880s when steamships made transporting the perishable fruit viable.
In 1903, James Drummond Dole began canning pineapple, making it easily accessible worldwide. Production stepped up dramatically when a new machine automated the skinning and coring of the fruit.
The Dole Hawaiian Pineapple Company was a booming business by 1921, making pineapple Hawaii’s largest crop and industry.
Today, Hawaii produces only ten percent of the world’s pineapple crops. Other countries contributing to the pineapple industry include Mexico, Honduras, Dominican Republic, Philippines, Thailand, Costa Rica, China, and Asia.
Pineapple is the third most canned fruit behind applesauce and peaches.
Text from thespruce.com
A hot beverage recipe from the 17th century found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.
Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.
I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.
This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!
A Medieval fruit preserving method found on cookit.e2bn.org
Dried apple rings were popular in the 16th century, as a way of storing fruit to last for the winter. Dried fruit could be soaked and used in puddings and sauces as needed.These keep very well and still make a nice healthy snack.
This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.
I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.
Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.
These drawings show the construction of four novel toys made from circus balloons that will prove highly fascinating. Fill the balloon with hydrogen and attach to it a postcard bearing your name, and a request to return it from whatever point it falls to earth. Thus you can learn in what direction and how far it travels. Another balloon, equipped with a gondola will float in the air like a wartime captive dirigible. The aerial torpedo which zips up through the air is made by affixing fins to an air-filled balloon. The unique air boat cuts through the water under power of air exhaust from blown up balloon.
These ideas was published in the 1932 January edition of “How To Make It” and if you would like to treat yourself or your kids to some inexpensive retro fun you can download a larger version of the ideas by clicking the icon below
Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.
Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.
Kickstart the day with these refreshing acidic pancakes topped with fresh fruits and a lemon-ricotta cream. With a few cups of Assam this should easily keep you going till lunchtime.