About RecipeReminiscing

portait_recipeHello 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

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18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

A traditional relish/dinner recipe found on recipes,history.org
18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.

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Norwegian Traditional Velvet Porridge / Fløyelsgrøt

A recipefor a traditional Norwegian Saturday porridge
found on
norsktradisjonsmat.no

Norwegian Traditional Velvet Porridge / Fløyelsgrøt

Delicious porridge with long traditions. This recipe is taken from  “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.

Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.

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Cloudberry Cream from Northern Norway / Multekrem fra Nordland

A traditional Norwegian dessert recipe from matoppskrift.no
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This recipe is from the north, but cloudberry cream is popular all over the country. This was always the dessert on Christmas Eve in my childhood home.

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Lemon Cake / Sitronkake

A quick and easy cake recipe found on  jacobs.no
Lemon Cake / Sitronkake

A delicious cake that you make quickly in an oven pan.

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Parisian White Bread / Pariserloff

A classic French type bread recipe found on aperitif.no
Parisian White Bread / Pariserloff

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Mint Limeade / Myntelimonade

A limonade recipe found on food52.com
Mint Limeade / Myntelimonade

Tart and refreshing, this limeade is a perfect drink for getting into the spirit of spring. The mint syrup is intensely flavored, so you don’t need much, it makes for an invigorating (and highly quaffable) drink. If you’ve got a sweet tooth, just add a little more of the mint syrup. Simple and lovely in its pure form, this recipe would make a great jumping off point for all sorts of riffs. If you’re so inclined, try adding a splash of vodka, or even light rum.

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Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

A canapé recipe found on BBCgoodfood
Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

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Whole Wheat Bread / Helkornbrød

A recipe from “Borden’s Evaporated Milk Book of Recipes”
published by  Borden’s Condenced Milk Company in the 1930s

Whole Wheat Bread / Helkornbrød

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Coconut Brambles / Kokos Brambles

A recipe from “Coconut Dishes That Everybody Loves”
published by Franklin Baker Company in 1931

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In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm– (cognate with Dutch braam broom ).

Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.

Bramble fruits are aggregate fruits.  Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.

You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted

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Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

A party snack/canapé recipe found on chatelaine
https://recipereminiscing.wordpress.com/kremede-rekesalatmunnfuller/Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

Cooked frozen shrimp is a great time saver when preparing for a party.

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Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Stuffed Crabs / Fylt Krabbe

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Norwegian Lamb Stew with Potatoes / Lammegryte med Poteter

A traditional Norwegian stew found in “Lammekjøtt”
(Lamb) published by Hjemmets Kokebokklubb in 1981

Norwegian Lamb Stew with Potatoes / Lammegryte med Poteter

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Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops / Ungarske Koteletter

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Party Dish with Hen / Festfat med Høns

A salad recipe derom “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Big Salad Book) published in 1984
Party Dish with Hen / Festfat med Høns

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Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

An Asian specuality found in “Robert Carrier’s Kitchen
Cook Book” published in 1980

Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

This recipe comes from Bali, though there are variations of it on nearby islands. On Lombok, for example, they make it with beef. The minced meatballs may split when you push them on to the bamboo skewers unless you take the precautions described in the recipe. You can prepare this saté and refrigerate it for up to 24 hours before cooking.

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