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
The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.
A couple of great hot dog topping found on matprat.no
Hot Dogs are always popular, quick to cook on the grill and with a couple of homemade toppings like the ones in this recipe and you have a sure winner. A few ice cold beers and sodas for the young ones and a mixed salad and you’ve got a complete meal.
A great recipe for campfire cooking found on jacobs.no
Norwegians are big on hiking, whether in the woods or in the mountains and I’m no different than the rest. I’ve made food on campfires and camp cooking gear more times than I can remember. My parents loved the outdoors too, so I’ve eaten by campfire ever since I was toddler – Ted🙂
A starter recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published by Wennergren – Cappelen in 1987
This is not tartars in the real sense of the word as tartars should be made with raw ingredients. Neither cured salmon nor smoked salmon is what one would call raw as both has been through a treatment process. Atleast seen with Scandinavian eyes, that is not raw fish. On the other hand, who cares, it looks deliciuos – Ted
A recipe from “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt. C.W.S Ltd. in the 1930s
In Context: The English and the Scottish CWS opened a cocoa factory in Dallow Road, Luton, in 1902. Like the British Empire it is gone now, demolished early in 1970. It is now a site of the Guardian Business Park, near the junction with Vernon Road. This poster dates from 1906 and is a contrast between an idealised view of work in West Africa and the impressive building with smoking chimney to demonstarte a hive of industry in Luton.
Nowadays the cocoa and chocolate is advertised as a Fairtrade product, the workers in West Africa have their own co-operative, but no sign of any factories in the UK, or wherever it is processed in the EU.
A simple but delicious jam recipe found on Bite From The Past
The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.
This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.
In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.
I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!
A classic punch recipe found in “MENU – Internationalt Madleksikon” (MENU – International Food Encyclopedia) published by Lademann in 1976
I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted 😉
A dinner recipe found in “Asia – Culinary Journey” published in 1987
In this dish East and West meet. Tender roast beef braised with garlic, onions and tomatoes in Spanish manner, but fresh ginger and soy sauce gives the dish a touch of the Orient. Serve with white rice or noodles.