Heavenly Rice Pudding / Himmelsk Rispudding

A dessert recipe from an ad for Carnation published
in LIFE magazine in 1958

Heavenly Rice Pudding / Himmelsk Rispudding

When I started this blog back in late 2013 I based a lot of the first posts on old ads and the designer in me has missed that for a while now, so I think I’ll post some of these from time to time again from now on – Ted

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Stuffed Iceberg Lettuce / Fylt Isbergsalat

A vegetarian starter recipe found in “Knudsen Recipes For Greater Food Value” published by Knudsen Creamery Co in 1957Stuffed Iceberg Lettuce / Fylt Isbergsalat

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In Context

Iceberg lettuce is one of the main constituents in salads and is known for its crunchy texture. It has comparatively less nutrients than the other greens that you may find in salads.

Nutritional Facts
Iceberg lettuce is an excellent source of potassium and manganese, as well as a very good source of iron, calcium, magnesium, and phosphorous. It also contains traces of sodium, copper, and zinc.

Vitamin Content
Iceberg lettuce is an excellent source of vitamin A, vitamin K, and vitamin C. It is also a good source of thiamin, vitamin B6, and folate (vitamin B9).

Caloric Content
Iceberg lettuce contains 14 calories per 100 grams. It mainly contains water and dietary fiber. This food is low in sodium and is also very low in saturated fat and cholesterol.

Weight Loss
Iceberg lettuce has a high water content and is very low in calories. Therefore, it is good for weight loss efforts.

Promotes Good Health
It is rich in vitamin A which is an essential vitamin required for healthy eyes, growth and development of bones and strengthening of immune system.

Shrimp Curry / Rekekarri

A dinner recipe found in “Cooking for a Man”
published by House of Heublein in 1953
Shrimp Curry / Rekekarri

Since it is my birthday today I thought it only right to post one of my
favourite dishes. I love curry and I love shellfish. And I even found
that recipe in a book that was published the year I was born. So now
those of you with a head for numbers can find out how old I am

Ted
Winking smile

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Meatloaf Fifties Style / Femtitalls Kjøttbrød

A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published  by N W Damm & Sønn in 1955

Meatloaf Fifties Style / Femtitalls Kjøttbrød

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

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1950s Coronation Chicken / 50talls Kronings Kylling

A great 1950s dinner recipe found on goodhousekeeping.com1950s - Coronation Chicken_post

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.

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Assaduras De Peixe – Portuguese Fish Kabobs / Portugisisk Fiskegrillspidd

A reipe from “Seafood & Seaports – A Cook’s Tour of Massachusetts”  Published by Massachusetts
Seafood Council in the 1950s

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Chocolate Town Cookies / Sjokolade Towncookies

Two cookie recipes from “Hershey’s Recipes”
published in the fifties
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Hershey was generous when it came to cook books in the twenties, thirties, forties and fifties. I’ve got one from each decade. This one is from the fifties – Ted

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Cranberry Soufflé Salad / Tyttebær Sufflésalat

A recipe from an ad for Hellmann’s Mayonnaise published
in LIFE magazine in 1958

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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 😉

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Chicken Legs Piquant / Pikante Kyllinglår

A recipe from an ad for Heinz published in
LIFE magazine in 1957

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Lightning Quick Cheese Sauce / Lynrask Ostesaus

A recipe from an ad for Carnation Evaporated Milk
published in LIFE magazine in 1952

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Oh, evaporate milk. That housewives’ saving angel from pre-refrigiator times 😉

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Shrimp Olive Casserole / Gryterett med Oliven og Reker

A recipe from “Elegant but Easy Recipes” published i 1952
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Golden Treasure Tarts / Golden Treasure Terter

A recipe from an ad for Golden Medal Flour & Fluffo Shortning
published in LIFE magazine in 1955

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Tomato-Cheese Macaroni & Eggs á la King / Pasta med Tomat og Ost & Egg á la King

Two recipes from “Cooking With Condensed Soups”
published sometimes in the fifties

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Back in the fifties and sixties condensed soup seems to have been the staple basic for dinners in the US whether that dinner was soup or just about anything else – Ted 😉

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Festive Fruit Kake / Festklar Fruktkake

A recipe from an ad for Pet Milk published
in LIFE magazine in 1956
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A fruit cake rich in candied fruit, crunchy nuts, with both dark and golden seedless raisins.

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In context:
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.

PET Dairy is a regional brand of fresh and processed dairy products in the Southeastern United States made by the Land-O-Sundivision of Dean Foods. Many of the remaining brands once owned by Pet, Inc. are currently part of General Mills.

Text from Wikipedia

Shepard’s Pie /Gjeterpai

A recipe from “Meats for Men” published by
Tested Recipe Institute in 1954
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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..

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