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

Soda & Soft Drink Saturday – Royal Tru

DSC03892royal-tru-orangeRoyal Tru is a carbonated fruit drink brand owned by The Coca-Cola Company that is only available in the Philippines. It also uses the same styling as its Coca-Cola global cousin Fanta. It was introduced in 1922 by the San Miguel Brewery as their first non-alcoholic, carbonated beverage and it was primarily referred to as Royal Tru-Orange due to its original flavour, while other variants like Royal Tru-Dalandan, Royal Tru-Grape, and Royal Tru-Orange Light were introduced in 2003, and Royal Tru-Lemon was introduced in the last quarter of 2012.

History

royal-tru-orange-in-plastic-bottleRoyal Tru-Orange was first introduced in the 1922 by the San Miguel Brewery as their first non-alcoholic, carbonated beverage. However, it became popular since the beverage targeted teenagers as its consumers. It was available in single-serve bottles and contained orange pulp bits. Royal Tru-Orange was also one of the pioneering teams of Philippine Basketball Association in 1975. It is the only remaining pioneering franchise in the league, although it is carrying the San Miguel Beer brand as of 2008.

Royal-Tru-Orange-ad1976Royal Tru-Orange gained much attention in the late 1980s, after its logo and formulation (without the orange pulp bits) were changed, through an advertising campaign that starred teen model RJ Ledesma playing the role of Joey. The first television advertisement in the series, wherein Joey was being egged on by friends to introduce himself to a girl named Jenny, was directed by noted film director Lino Brocka.

Apple Toddy / Epletoddy

A recipe for a lovely spicy toddy found on meny.no
Apple Toddy / Epletoddy

Autumn is just around the corner here Norway now, so the evenings are not that hot anymore so this simple recipe for a tasty apple toddy can be a good idea. If you love apple and ginger, this hot drink is just the thing for you.

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Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

A delicious salmon recipe found on rema.no
Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

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Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun way to serve potatoes found on soendag.dk 
Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun and delicious way to serve potatoes!

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One Pot Creamy Chicken and Rice / Kremaktig Kylling og Ris Tilberedt i en Gryte

A camp fire one pot dinner recipe found on I heart Naptime
One Pot Creamy Chicken and Rice / Kremaktig Kylling og Ris Tilberedt i en Gryte

Easy healthy dinner recipe made with simple real
ingredients in just one pot.

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Patties on Farmhouse Bread / Karbonader på Landbrød

A breafast/lunch recipe found on gilde.no
Patties on Farmhouse Bread / Karbonader på Landbrød

Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.

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Chalet Orange Soufflé / Chalet Appelsinsufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé / Chalet Appelsinsufflé

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century

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Thickened Chicken Soup / Jevnet Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Thickened Chicken Soup / Jevnet Hønsesuppe

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Chicken Suprême / Kylling Suprême

An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984

Chicken Suprême / Kylling Suprême

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Rose Canapé / Rosenkanapé

A canapé recipe found in “God Mat fra Sjøen”
(Nice Food From the Sea) utgitt av Gyldendal i 1984

Rose Canapé / Rosenkanapé

A canapé is a type of hors d’oeuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savory food, held in the fingers and often eaten in one bite.

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Brazilian Ceviche / Brasiliansk Ceviche

A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987

Brazilian Ceviche / Brasiliansk Ceviche

Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.

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Jansson’s Temptation / Janssons Frestelse

A Swedish classic found in “Kulinarisk Pass” (Culinary Passport)
published by Tupperware in 1970

Jansson’s Temptation / Janssons Frestelse

No Swedish Christmas table without Jansson’s! According to insecure sources, the dish has got its name after the opera singer Pelle Janzon, who lived in the last half of the 19th century, and was fond of both good food and drinks. One of the dishes served after the final curtain was this potato and anchovy dish, with plenty of beer and aquavite.

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Blinis

A Russian speciality found in “Mat til Hverdag og Fest”
(Food or Everydays and Parties) utgitt av
Hjemmets Kokebokklubb i 1984

A Blinis

Blini (Russian: блин, blin, plural блины, bliny) are Russian pancakes with long traditions. “Blinis is a symbol of the sun, beautiful days, good crops, happy marriage and healthy children,” wrote the Russian author Aleksandr Kuprin. Blinis symbolizes the sun and represents a very important part of a festival, which celebrates that the long winter is over: “Maslenitsa”, pancake week.

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English Mustard Steak / Engelsk Sennepsstek

An English classic found in “Matglede Som Aldri Før” (Joy of
Food like Never Before) publishe by Skandinavisk Presse in 1977

English Mustard Steak / Engelsk Sennepsstek

A delicious recipe to add new dimensions of flavour to pork.
Serve it with buttered peas and mashed potatoes.

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Whiting Piemontese / Hvitting Piemontese

An itaian inspired fish recipe found in
“Seafoods ‘n Seaports – a Cook’s Tour of Massachusettes”

Whiting Piemontese / Hvitting Piemontese

Piemonte (Italian for “at the foot of the mountain”) is a region in Italy. It covers an area of 25,399 km² and has approx. 4.3 million inhabitants. The Aosta Valley in the northwest of the region belongs to historical and natural geographic Piedmont, but constitutes an autonomous region.

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