Hungarian / Ungarsk Eszterhàzy Rostélyos

A classic Hungarian recipe from “God Mat Fra Hele Verden”
(Delicious Food From All The World) published
by Schibsted in 1971

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The House of Eszterhàzy goes back to 1687 and right up to 1945, the family owned 21 castles, 60 market towns and 414 villages; The first of the family’s two famous men were Nikolaus Joseph (1714-1790), who built the castle Eszterhàzy where Haydn worked as musical director for 30 years. The other was Prince Nikolaus (1765-1833), Austrian / Hungarian field marshal, who refused Napoleon’s offer to become king of Hungary in 1809. The credit for this dish is attributed to him.

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Medieval Monday – Kvass

A recipe from EnjoyYourCooking with image from WikipediaMedieval Monday copy025_kvass_post

025_kvass_post2Julia who runs EnjoyYourCooking writes: I was born in USSR, the country which doesn’t exist anymore, nevertheless it is still hard for me to differentiate the dishes I prepare (and my mom prepares, and my grand mom does till now) by various countries cuisines they are supposed to be belong to. Just because all of them are the dishes I am used to eat since I was little, and I never bothered to think whatever it is Russian, or Ukrainian, or Polish, or Hungarian, or Romanian, or Georgian, or god knows which else: if it tasted good – so I liked it. And I like it till now! That is why you can find dishes from various eastern European cuisines on my website.

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Scottish Steak Balmoral / Biff Balmoral fra Skottland

A traditional Scottish dinner recipe from dinmat.no

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Juicy meat with delicious mushroom sauce makes a wonderful dinner. Serve with mashed potatoes and some vegetables on the side. Sugar snap peas and shallots tastes good with this dish.

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Port Wine Cured Veal Fillet / Portvinsgravet Kalvefilet

A traditional Norwegian appetizer found on dinmat.no

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Veal and port; can’t fail. Quick and easy to make and the perfect appetizer for an autumn dinner with friends!

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Chicken And Bacon Casserole / Kylling Og Bacongryte

A recipe from “Good Housekeeping Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948

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Fine Fish Gratin / Fin Fiskegrateng

A recipe from “Kokekunst I Bilder” (The Art Of Cooking In Pictures) published by A/S Allers Familie-Journal in 1975

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This festive dish can be made ​​in well in advance, and just be done au gratin just before serving.

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Spiced Teacakes / Krydrede Tekaker

A traditional teacake recipe from bbc/food

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022_teacakesThe Hairy Bikers share their recipe for this traditional teatime treat – far superior to anything shop-bought.

The Hairy Bikers are David Myers and Simon King, two northern blokes with a passion for cooking and food. The pair began their TV careers working behind the scenes, Si as a first assistant director and locations manager for film and television and Dave as a BBC make-up artist specialising in prosthetics. It was on the set of a TV drama that they first met and became friends.

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Easy Christmas Cookies / Sukker Pleskener

A traditional cookie recipe from HistoriskKokekuns a blog run by the historic cooking club at the Norwegian National Archives 

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021_sukker plaesker-post2The ladies running the blog writes:
Old fashioned Christmas cookies from scratch is cumbersome, you say? Nope! We have found a classic in Norwegian Christmas cookie tradition that is wonderfully easy in a busy advent season: Pleskener! Or, to stick to the name they went under in the Anker-Elieson families in the late 1700s: “Sokker Plæsker”.

Warning:
You will hardly be satisfied with one of these cakes! Take three at once, and with a clear conscience. Not many calories here! And: there are currently many recipes for “pleskener”. One variant is to push a raisin or a piece of pickled lemon peel on top. Promise to try it!

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Mandarin Rice With Crabs / Mandarinris Med Krabber

A recipe from “MENU – Ris & Pasta” published by the Danish Lademann in 1976

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A Lovely Clam Soup / Lekker Blåskjellsuppe

A recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974

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Canned mussels – clams – is simply not as expensive as people think. And they are really useful. Naturally you can also use fresh mussels that you cook yourself. In a good clam soup there should be both a little onion and thyme – and perhaps a little white wine.

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Traditional Prince Fish / Tradisjonell Prinsefisk

A traditional Norwegian Fish Dish found on matoppskrift.org

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This is a very special dish from Bergen that was created when a Swedish prince visited the city at one time. The Swedish prince wanted cod for dinner, and the dish was  made seeking to avoid serving boiled cod for so many guests.

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Bishop / Bisp

A classic Scandinavian Christmas hot drink found at matprat.no

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Bishop is a hot, spiced wine drink with the delicious taste of orange and other Christmas spices. This drink can be said to be the predecessor of the “gløgg” (Scandinavian mulled wine), long before this came sailing in to Norway from our neighbours to the West.

There is no reason to wait until Christmas, autumn is here and hot spicy mulled wine is just the thing – Ted

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Vintage Cook Book Wednesday – “365 Luncheon Dishes” from 1902 in pdf

Vintage cookbooks

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“365 Luncheon Dishes –
A Luncheon Dish for every day in the year

Selected from
Marion Harlan, Christine Terhune Herrick, Boston Cooking School Magazine, Table Talk, Good Housekeeping, and others.

Published in Philadelphia
by George W Jacobs & Co
in 1902

Click the icon below or the image above
to download the book in pdf format

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Swedish Dime / Femöring

A traditional Swedish lunch dish found at recept.nu

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This is an old Swedish classic. A true dime is always made from flat beaten beef and lots of soft fried onions. Fried eggs are often served with it too, as well as fried or boiled potatoes.

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East India Crab Soup / Ostindisk Krabbesuppe

An Asian recipe from “Risretter” (Rice Dishes) published by Hjemmets Kokebok Klubb in 1978

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