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 colllection 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 classic Indian chicken recipe found on TescoRealFood
A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.
A classic British potted starter recipe found on
If you love seafood you’ll really enjoy this delicious prawn starter. Potted shrimp was a favourite dish of Ian Fleming who passed on his predilection for the delicacy to his famous fictional creation James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London.
A medieval omelet recipe found on
One Year and Thousand Eggs
Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
They may be called waffles although they don’t look like any waffles I’ve ever seen. But trust the French to come up with a delicious dessert cake anyway. Waffles or not they certainly look good enough to eat – Ted 😉
In context: Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by “Lord” de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy.
The area called “Calvados” was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a “golden age”.
During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content. The appellation contrôlée regulations officially gave calvados a protected name in 1942.
After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d’Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront with 30% pears was created.
Julebrus is a Norwegian soft drink, usually with a festive label on the bottle. It is brewed by most Norwegian breweries, as a Christmas drink for minors, who aren’t eligible (by law) to enjoy the traditional juleøl (English: Christmas Ale). Although the soft drink is supposed to be for sale through December only, it is often found in stores as early as late October, along with the various sorts of Christmas candy.
Drinking Julebrus outside December is frowned upon by some.
The popularity of the drink varies from area to area, and in some places it is very popular with both children and adults. Many Julebrus drinkers have their favourite version from their favourite breweries.
Julebrus might have a sparkly red color, inspired by strawberry and raspberry, or a pale-brown color, similar to beer, depending on brewery and brand.
Several news papers and television programs holds Julebrus tasting tests before Christmas to check which of the season’s julebrus taste the best.