A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published by N W Damm & Sønn in 1955
There is a delightful simplicity to the recipes in this book, completely free of all the show off vanity one finds in particularly cook books from the late eithties and early nineties.
This is straightforward everyday food presented simply and honestly, just like the Scandinavian fifites themselves. The recipe is from one of my mother’s cook books, now mine, and I’m very fond of it – Ted
Created by Rosemary Hume, founder of London’s L’Ecole du Petit Cordon Bleu, this dish was served at the Queen’s Coronation in 1953. The recipe was published ahead of the Coronation so the dish could also be enjoyed at street parties nationwide. Still perfect for a summer party.
A recipe from an ad for Hellmann’s Mayonnaise published in LIFE magazine in 1958
As I have mentioned before, my mother worked at Norway’s largest producer of mayonnaise most of her working life, so I grew up on the stuff. And as a Norwegian I also have a great love of cranberries, almost all of us do.
But mixing the two, well, I’m not all that sure really. But that’s just me. What ever blows your skirt up visitor, go for it if it tickles you fancy- Ted 😉
A recipe from an ad for Pet Milk published
in LIFE magazine in 1956
A fruit cake rich in candied fruit, crunchy nuts, with both dark and golden seedless raisins.
Evaporated milk was a popular product before refrigerators were common in homes, but is now a niche product mainly used in baking and other recipes.
Pet, Inc., was an American company that was the first to commercially produce evaporated milk as a shelf-stable consumer product and later became a multi-brand food products conglomerate. Its signature product, PET Evaporated Milk, is now a product of The J.M. Smucker Company.
A recipe from “Meats for Men” published by
Tested Recipe Institute in 1954
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. Folk etymology has led to the term “shepherd’s pie” being used when the meat is lamb, as shepherds are concerned with sheep and not cattle..
A recipe from “God Og Billig Hverdagsmat” (Nice And Inexpensive Food) publishedby N W Damm & Sønn in 1955
I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted