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

Marmite: A Potted History of the British-Born Spread

An article by Danielle Hayden posted
on BBC New 14 October 2016

MarmitePanic spread across the UK as it emerged that the much-loved yeast extract Marmite was at risk of being removed from the nation’s supermarket shelves. But what is the story behind this most British of brands?

MarmiteThe product that has been loved and hated around the world for more than 100 years was actually discovered by chance by a German scientist called Justus Liebig.

In the late 19th Century Liebig stumbled across the delicious realisation that brewer’s yeast could be concentrated then eaten. Yum. Not long after, in 1902, the Marmite Food Company was founded in Burton-upon-Trent, Staffordshire – a place where the raw ingredients were readily available from the town’s many breweries.

MarmiteProving its international status, the controversial condiment was named after a French cooking pot, because British Marmite was originally supplied in earthenware vessels of a similar shape.

Since the 1920s, Marmite has been sold in its distinctive bulbous glass jars, with a picture of a marmite pot on the red and yellow label a reminder of the origins of its name.

The brand is more popular now than it ever has been, but it had its heyday when it first came out because it was the only food at the time that could give people vitamin B.”


MarmiteThe early 20th Century saw Marmite become a classic British savoury treat as it was included in World War One rations. It would remain popular among troops and civilians alike in World War Two and beyond – it was sent out to homesick British troops in Kosovo in 1999.

The original recipe for Marmite contained yeast extract, salt, spices and celery. Later, folic acid, vitamin B12, thiamin and riboflavin – vitamins that occur naturally in some foods – were added in high concentrations, but the exact composition of the spread remains a trade secret.

MarmiteThe yeast extract became so popular the Burton factory could not keep up, so the company converted a former brewery in Vauxhall in London into a second plant. The smell from the site was said by one resident to be “disgusting” although the tangy whiff of Marmite-making is no longer an issue as the factory closed in the 1960s.

MarmiteToday, the Marmite plant in Burton produces about 50 million jars a year, most of which are consumed domestically. While beloved of Brits – if not those who live within smelling distance of its production – the brand is not so popular in other parts of the world.

In 2011, Marmite was banned in Denmark because it fell foul of the country’s law restricting products fortified with added vitamins.

It can be almost impossible to find on the shelves of many foreign countries’ shops, and has been named as one of the top food items British people take abroad with them.

In 2000, as Marmite entered its third century of dividing opinion, the brand, which had been bought by CPC International Inc, merged with international goods supplier Unilever. But despite its status as being part of a vast multinational company’s portfolio, even today this most British of products is still made in Burton.

Marmite

Residents remained so proud of the spread that in 2010 a monument, nicknamed the “Monumite”, was put up in the centre of the town, making Marmite quite literally an iconic product.

Mr Liebig, the lovers of Marmite salute you. Here’s to 100 more years of a love-hate relationship.

Red Currant Jam / Ripssyltetøy

A simple and quick recipe for jam found on frukt.no
Red Currant Jam / Ripssyltetøy

Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted

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Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

A little different take on Sweet and Sour Pork
found on what was then called
about.com
Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

It’s very likely at some point in your life you’ve eaten something sweet and sour. If you’ve eaten sweet and sour you’ve almost certainly eaten Cantonese style sweet and sour and it had either pork or chicken. But have you ever tried “Shanghai Style Sweet and Sour Pork”?

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Braided Egg Bread / Flettebrød med Egg

A recipe for great looking egg bread found on crisco.com
Braided Egg Bread / Flettebrød med Egg

You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids  are usually glazed with a simple confectioners’ sugar glazing.

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Cryspez – Medieval Pancakes / Pannekaker som i Middelalderen

A Medieval dessert/snacks recipe found on CookIt!
Cryspez -  Medieval Pancakes / Pannekaker som i Middelalderen

Pancakes were (and still are) served on Shrove Tuesday (Pancake Day), which marks the last day before Lent. Christians began fasting on Ash Wednesday and certain foods were forbidden throughout Lent. Eggs and milk were used up before Lent began, which is why we make pancakes on Shrove Tuesday.

The finished pancakes are a little like small, crispy doughnuts, with a wonderfully frilly shape. The batter puffs up in the hot oil. You need to work quickly to keep them crisp and serve them as soon as the last ones are cooked. They are quite rich and so are particularly nice dipped in a slightly sharp fruit sauce.

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Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

A classic North Indian curry found in “The love of Cooking”
by Sonia Allison published in 1972

Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.

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Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

A classic Norwegian summer dish found on prior.no
Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

Salmon and scrambled eggs are classic Norwegian summer food. I have had variations of this dish at more Norwegian outdoor restaurants than I can remember and usually the food has been as expected; Tasteful and delicious.

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Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

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DIY Sunday – Kick-Katamaran

DIY Sunday - Kick-Katamaran

It may not look like neither the safest nor the most comfortable
of vessels, but I’m sure it will be great fun once you get it on
the water. The plans were published in the 1944 July edition
of Popular Mechanics and as usual you can download
them in pdf format by clicking the icon below

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988
Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

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Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat

Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.

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Soda & Soft Drink Saturday – Virgin Cola

Soda & Soft Drink Saturday - Virgin ColaVirgin Cola is a carbonated cola soft drink produced by Silver Spring and part of the Virgin Group. It was launched in 1994.

History

Soda & Soft Drink Saturday - Virgin ColaVirgin Cola was set up during the early 1990s in conjunction with Cott, a Canadian company that specialises in bottling own-label drinks. Cott was looking for a major international brand that could have global appeal. Virgin founder, Richard Branson was looking to widen the Virgin name and to rival Coca-Cola and Pepsi brands.

Virgin Cola began to hit international shores within its first year. The UK first served the drink on Virgin Atlantic flights, on-board shops on Virgin Trains and also at Virgin Cinemas. The Gulliver’s Kingdom chain of theme parks in the UK also sold post mix Virgin cola. This led Virgin Cola to agree a distribution deal with British supermarket retailer Tesco in 1994.

From 1996, the 500 ml bottles were marketed as “The Pammy”, as their curves were designed to resemble Pamela Anderson who was at the height of her popularity in the UK at the time. It went on to be launched in France, Belgium and South Africa.

Soda & Soft Drink Saturday - Virgin Cola

In 1998, Branson himself attended the USA launch of Virgin Cola, driving a tank into New York City’s Times Square as part of the launch. It subsequently agreed distribution channels with US retailers such as Target. Virgin Drinks USA, the company dealing in Virgin Cola’s US market closed in April 2001, having managed to establish just a 0.5% share of the market by volume.

In 1999 a bottle of Virgin Cola can be seen on the coffee table in Monica and Rachel’s apartment during the February 4th US airing of the Friends episode entitled “The one with Joey’s bag”. Richard Branson had previously appeared in an episode and was said to be a fan of the show.

Soda & Soft Drink Saturday - Virgin Cola

In 2002, a vanilla cola called Virgin Vanilla was launched in the UK, ahead of the launch of a similar product from rival Coca-Cola. In 2004, it was announced that Virgin Vanilla would be discontinued in order to focus on the teenage market.

In 2007, Silver Spring acquired the UK licence from Princes limited. However, in 2012 the company fell into administration and ceased production. No company acquired the UK Virgin Cola licence in its place.

Countries in which Virgin Cola is sold

Today, despite the collapse of Virgin Cola in the United Kingdom, Virgin Cola is still sold in Afghanistan, Bangladesh, France, Italy, Japan, Kosovo, Malta, Nigeria, China, Switzerland, Tunisia, and Philippines. Virgin Drinks has since fallen, but bottling companies in these countries have acquired the licence.

Soda & Soft Drink Saturday - Virgin Cola

Almond Squares / Mandelruter

A cake square recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978

Almond Squares / Mandelruter

Tasty neat little goodies for the afternoon tea or the after dinner coffee.

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Traditional Norwegian Castle Roast / Slottsstek

A recipe for a classic Norwegian Sunday dinner found in
“Cappelens Kokebok” (Cappelen’s cook Book) published in 1995

Traditional Norwegian Castle Roast / Slottsstek

Castle Roast is also called Manor House Roast – a nice old Norwegian recipe. The roast is served hot with sauce, boiled potatoes, vegetables
and cranberry jam or rowanberry jelly. A tasty spicy roast
when you want to do some extra out of a Sunday dinner.

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