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

Meat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious hearty meat soup recipe found on matprat.no
the soup councilMeat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious, hearty soup with game meat or beef for cold autumn and winter evenings. The soup can advantageously be made a day in advance so the flavors can develop.

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Apple and Blackberry Crumble / Smulepai med Epler og Bjørnebær

A classic British dessert recipe found on BBC food
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Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

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Pisang Goreng – Indonesian Fried Bananas / Indonesiske Friterte Bananer

A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas

Ted
Winking smile

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Fried Cod and Shrimp Panettas with Spicy Noodle Salad / Stekte Torsk- og Rekepanetter med Krydret Nudelsalat

A spicy Asian inspired dinner recipe found on kiwi.no
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Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.

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Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

A spicy Quiche recipe found on teatimemagazine.com
Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.

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Christmas in the Air

An article from “FLIGHT” magazine, January 25, 1934

The Christmas Lunch Served on
Imperial Airways’ Flight for Athens
December 25, 1933

Imperial Airways Christmas lunch 1933
Illustration from the article

Most people on Christmas Day, whether they be in their own homes, travelling, or in whatever state it has pleased Providence to call them, endeavour to celebrate that anniversary by means of something extra special in the way of food and drink.

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Food being prepared for Imperial Airways and stewards
waiting to pick up whatever is prepared for their next flight.

Imperial Airways always look after their passengers better, perhaps, than any other transport company in the world, and an amusing and effective example of this care is given by the Christmas lunch so carefully arranged for the passengers in Scipio, the fourengined Short flying boat which was to leave Brindisi on the morning of December 25, 1933, for Athens.

The programme did not go quite to schedule owing to delays of the train service which Imperial Airways passengers still unfortunately have to make use of between Pans and Brindisi. The machine actually left Brindisi at 8.15 a.m. on December 26, but the passengers, after consultation, were unanimous in their desire to have the Christmas luncheon which, but for the delay, they would have had on the previous day.

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A meal being served on Scipio

The staff of the Scipio, in command of Capt. F. J. Bailey, had decorated the cabin very carefully with holly, mistletoe and paper streamers, and a Christmas tree had been rigged up. This was suitably decorated and hung with gifts for each of the 14 passengers, in the shape of Imperial Airways diaries with the passengers names stamped thereon. The tree was a fully illuminated one with coloured lamps lit from the ship’s electrical system.

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Drinks being served onboard

The lunch, which had been supplied by Fortnum &  Mason, Ltd., was a great success. The turkey was served  cold, but the soup, sausages, potatoes and pudding  were all hot. Just how this was done better remain a secret of Imperial Airways, as a cursory glance at the facilities the steward has in his pantry does not appear to offer any solution. The fact remains, however, that when they do give their passengers anything hot it is really hot.

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A steward in the pantry on Scipio

The luncheon was served directly after the Scipio had taken off from Corfu, where a landing had been made for fuel. Capt. Bailey, who, as do all Imperial Airways “skippers,” makes a personal matter of the comfort of his passengers, went back into the cabin on several occasions, and after cutting a cake, which had also been provided, presented the diaries from the tree.

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A diagrammatic drawing of Imperial Airways’ Scipio.

Tiger Nut Balls / Tiger Nøttekuler

A 3.500 year old sweet recipe found on historyextra.com
Tiger Nut Balls / Tiger Nøttekuler

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.

Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.

I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.

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Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

A classic Norwegian side dish recipe found on frukt.no
Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

Stewed cabbage is a classic Norwegian side dish that you easily make yourself. It is usually served with meat balls, dinner sausages and any sort of smoked meat.

You can buy packages of half finished stewed cabbage (cooked, dried cabbage flakes and the dry ingredients for the sauce) at most grocers here in Norway, but the result is nothing compared with what you get if you cook stewed cabbage from scratch yourself.

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Medieval Monday – Powder Fort

A medieval spice mix recipe found on Let Hem Boyle
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The girl who runs Let Hem Boyle writes: Powder Fort also called powder forte, poudour fort, strong powder. Spice mixtures was very common in medieval cooking. “Forme of Cury” for example has lots of recipes that calls for powder douce or powder fort spice mixtures.

You will find lots of different versions of powder fort on internet and in books. The medieval recipes doesn’t usually tell the exact measures of the spices used in spice mixtures or what kind of spices to use. One way to look for the perfect combination of these spice mixtures is to read the recipes and collect the most suitable spices from other recipes in the same source. If you don’t have access to some of the spices, that doesn’t matter!

Powder fort is a strong and warm spice mixture.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Coffee And Molasses Dream Bars / Drømmekaker med Kaffe og Mørk Sirup

A flashback from the thirties found at lostrecipesfound.com
Coffee And Molasses Dream Bars / Drømmekaker med Kaffe og Mørk Sirup

These bars are richly flavored with molasses, strong coffee and a generous portion of ground cloves. They’re adapted from a recipe originally published 33 years ago in a community cookbook from Ladies Aid at Zion Evangelical Lutheran Church in South Milwaukee. Slather the coffee icing on while the bars are still warm.

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Kitchen Chair Sled

Kitchen Chair Sled

If you got an old kitchen chair up in the attic and a pair of old preferably wooden skis you can make this chair sled in a couple of hours. My dad made me one when I was a kid and I had a lot of fun with it. Get to it, there’s a lot of winter left yet.

I would suggest that you place the chair closer to the front of the skis than on these plans, it gives the one pushing more room to stand on the skis when going down hill. My dad did

Ted
Winking smile

Project found at modernmechanix.com

Herb Bread / Urtebrød

A fancy bread recipe found in “Gjærbakst” (Yeast Bakery)
published by Hjemmets Kokebokklubb in 1979

Herb Bread / Urtebrød

Baking bread where the dough has been given a pattern by rising in a basket or baking them in pans, clay bowls or clay flower pots makes a nice change from standard bread baking.These herb bread are baked in clay pots, and may even be served at the table in the pots.

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Potato Pancakes with Crispy Bacon / Potetkaker med Sprøstekt Flesk

A great breakfast recipe found in “Sunt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Potetkaker med sptøstekt flesk_post

A simple mixture of potatoes and onions, here transformed into airy potato pancakes with a “crown” of crispy bacon. A lovey smell will spread in the kitchen while you cook them!

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Soda & Soft Drink Saturday – Malta

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Malta (also called young beer, children’s beer, or wheat soda) is a type of soft drink. It is a carbonated malt beverage, meaning it is brewed from barley, hops, and water much like beer; corn and caramel colour may also be added. However, Malta is non-alcoholic, and is consumed in the same way as soda or cola in its original carbonated form, and to some extent, iced tea in non-carbonated form.

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In other words, Malta is actually a beer that has not been fermented. It is similar in colour to stout (dark brown) but is very sweet, generally described as tasting like molasses. Unlike beer, ice is often added to Malta when consumed. A popular way Latin Americans sometimes drink Malta is by mixing it with condensed or evaporated milk.

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Nowadays, most Malta is brewed in the Caribbean and can be purchased in areas with substantial Caribbean populations. Aside from the islands of the Caribbean, Malta is also popular in Caribbean coastal areas such as Panama, Colombia, and Venezuela and countries that share a Caribbean coast. Malta is brewed worldwide, and is popular in many parts of Africa like Nigeria, Chad, Ghana, Cameroon, and in the Indian Ocean. This beverage is also popular in several parts of Europe, especially Germany. Malta Guinness is brewed under license internationally.

maltina-bottle

Malta originated in Germany as Malzbier (“malt beer”), a malty dark beer whose fermentation was interrupted at approximately 2% ABV, leaving quite a lot of residual sugars in the finished beer. Up to the 1950s, Malzbier was considered a fortifying food for nursing mothers, recovering patients, the elderly etc. Malzbier in its native form was finally superseded during the 1960s by its modern form, formulated from water, glucose syrup, malt extract and hops extract, which had been on the market since the malta_001latter half of the 19th century, notably in Denmark. Such formulated drinks are to be called Malztrunk (“malt beverage”) according to German law, since they aren’t fermented. In colloquial use, Malzbier has nevertheless remained, along with other nicknames such as Kinderbier (“children’s beer”). Some native Malzbiere can still be enjoyed in Germany, notably in Cologne, where the taps of breweries Malzmühle and Sion sell it alongside their traditional Kölsch. Many German breweries have a Malta in their range, sometimes produced under licence (for example Vitamalz).

Malta is also occasionally called “champagne cola” by some brands. However, there is a separate type of drink with this b26398db-f1b6-4a2a-87d5-0d2169d04484_1.99b73500672fb55ba1b255fd57652b09name, having a flavour and consistency more akin to cream soda. Despite this appellation, neither drink is a champagne or a cola.

Due to its distinctive colour, Malta is sometimes known as black brewed beer.

Malta is high in B vitamins. Some breweries, like Albani Brewery of Denmark, fortify their non-alcoholic Malta beverages with Vitamin B complex. Albani Brewery claims on their website to have been the first brewery to create non-alcoholic malt beverages in 1859.

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Generally speaking, Malta is readily available in stores in Latin America. It is, however, a little more difficult to find in the United States and Canada.