Hot Sandwiches Scandinavian Style – Part 2

Recipes from a small book called simply “Varme smørbrød” (Hot sandwiches) published by J W Cappelen in 1958
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Here’s the second post from “Varme smørbrød” and this time  it’s all about sandwiches made from minced beef. You don’t see them that often any more, but back in my childhood this kind of sandwiches were close to staple food when the evening came. At least in the home I grew up in -Ted

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Linzertorte – Cake From Linz

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in the mid seventieslinzertorte_post

Anyone who’s been to Austria knows that their cakes and cookies are worth giving a try. Not exactly diet food, but who cares  – Ted

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A Man’s Dinner For His Love And Her Friends, Fifties Style

Recipes from “Snarmat til hverdag og fest” (Quick food for any day and parties) published by N W Damm & Sønn in 1956 scan_002_post

This is the second post from this little book and as I told in the first post this is a book that presents whole menus and not recipes for separate dishes. In this post is a suggestion for a meal a man can make and serve his love and her friends.

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Braciolette Ripieni – Stuffed Veal Roulades

A recipe from “Italiensk kjøkken på sitt beste” (Italian kitchen at it’s best) published by a book club in 1977Fylte kalverullader post_thumb[2]

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2 Classic Tomato Soup Recipes

Recipes from “Det nye kjøkken biblioteket” (The new kitchen library) published by Gyldendal in 1971tomatsuppe post_ill

These soups can be made more or less "authentic". Of course there is nothing that beats soup made ​​from ripe fresh tomatoes, but soup made from canned tomatoes or tomato puree can also be absolutely first class. The broth is in any event of great importance for the result. To be on the safe side, let’s mention that ketchup should under no circumstance be used.

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3 nice Evening Snacks

Recipes from “Smørbrød og Småretter” (Sandwiches and Snacks) published by N W Damm & Sønn in 1956 oversiktbilde_01_post

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Rissoies de Camarão – Shrimp Pates From Portugal

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Chicken Bonne Femme

A recipe from “IKEA’s Kokebok” (IKEA’s Cook Book) published in 1979
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This is a great old recipe for chicken. It is sure to be a success when having guests. For this is a dish that everyone likes .

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Many Cakes From One Dough

These recipes comes from a small book simply called “Kakeboka” (The cake book) published by J W Cappelen in 1955

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This is the last of the recipes from this collection in the “Kakeboka” . Next Tuesday I’ll start presenting recipes from a new collection in the book. This post feature Vanilla Cakes, Wreaths, Sand Cakes, Jam Cakes, Nut or Almond Cakes, Lemon Cakes and Spice Cakes.

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Spekpannekoeken – Bacon Pancakes From Holland

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
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This is the old original recipe for bacon pancakes. Farmer’s wives made ​​these firm pancakes for the German workers (Hanneke Maaier) who came to help with the harvest. The batter can be made ​​without yeast as well. In that case use cold milk. Nevertheless, it is important that the batter gets to swell for a while before you start making the pancakes. In order to make pancakes filling, you can add bread crumb. Buckwheat provides a special, full-bodied flavour and gives light coloured pancakes.

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Beef Stew

A recipe from “Meat For Men” published in 1954
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Gravlax

A recipe from “Mat fra alle land” (Food from every country) published by J W Cappelen in 1978 (The book was first published in 1935)Gravlaks me stuee poteter_post
Sweden’s foremost culinary product must be the Gravlax. As a delicacy it is the equal of Russian caviar and Strasbourg goose liver. There are several variations in the laying of it, depending on personal taste (some like it sweeter than others for example.) But essentially the steps are the same. Here is a tried and trusted recipe for good gravlax. Big, sea trout can also be used, but spring salmon is always best.

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Chicken Cooked In Wine

A recipe from” IKEA’s kokebok” (IKEA’s cook book) published in 1979
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IKEA can more than push furniture and stuff, they can publish cook books too.

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Sultan Cake, Glaced Cakes & Cream Rolls

These recipes comes from a small book simply called “Kakeboka” (The cake book) published by J W Cappelen in 1955 oversiktsbilde_08_post

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Here’s another round of recipes from “Kakeboka” that is part of a large collection of cookbooks I inherited from my mother as my sister luckily is not much interested in cooking or baking (luckily for her, she married a great guy who is). To day the post feature Sultan Cake, Glazed Cookies and Cream Rolls seen on the two trays to the right in the picture.

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Saurbraten (sour steak) – Germany

A Recipe from “Berømte Retter” (Famous Dishes) published in 1972

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Saurbraten is served in its homeland usually with ribbon spaghetti , but boiled potatoes also tastes great next to it. Saurbraten is one of the best recipes in the German cuisine and can – if properly made – be confused with a good venison roast. Some places in Germany they season the sauce with a  spoonful of plum – or blueberry jam – a variation that can be heartily recommended.

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