A recipe from “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published by Gyldendal in 1971
Text at the top of the recipe: Quite rightly, the French adjective has got something to do with money and finances. And who would have a better sense of food and economy than just the house wife? She will with her sure sense of economy be able to get the money to suffice to adapt this outstanding course in her repertoire of dishes.
In my family we have made cherry liqueur for at least four generations. My grandmother, who was a tea-totaller by the way, taught me how to make it and I have taught my daughters. You may find our recipe a little different than others as we spice it and we don’t remove the pits from the cherries – Ted
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
Gâteau Saint-Honoré was invented by a Parisian pastry chef as a tasty symbol of bon vivant Paris. The cake is named after Saint Honoré, bishop of Amiens around the year 600, which is the pastry chef patron saint.
A recipe from “The World’s Best Recipes” published by Newnes in 1935
From the foreword: The world’s best recipes contains 1,000 recipes, the pick of 100,000 miles of travel experiences in Britain Overseas and foreign lands.
The wide choice of something new to eat comes not only from the famous capitals, big cities, provincial and country towns of the four corners of the world, but from far-flung bush villages and isolated camps way Back o’ Beyond.
A recipe from a collection series called “Nye Mesterkokken” (The New Master Cook) published Skandinavisk Presse AS in 1974
Warm fresh rye buns with just butter can be mouthwatering ! These buns are easily baked and is relatively quick to make. They have nice rye flavour and almost belong to the classics among yeast bakery.
A recipe from the Danish “God Mad – Let At lave” (Nice Food – Easy To Make) published by husholdningslærerforeningen in 1976
Since I have started adding the recipes in Norwegian on posts that builds on Norwegian cook books I think it is only right that I add the recipe in the original language in posts that builds on Danish cook books as well. Other languages may follow – Ted 😉