A cake recipe found in “A Sampler of Modern Sour Cream Recipes” published by American Dairy Association in 1970
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
A summery pie recipe found in “Better Homesand Gardens’ Gifts From Your Kitchen” published in 1976
Pies are perfect for bringing to family picnics or other gatherings. Everybody loves them and they are not that hard to make. A mug of custard would not be a miss along with this pie as so many others.
A dinner recipe found in “Bogen om Kyllinger” (The Book About Chicken) published by Lademann in 1972
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.
A classic Swedish recipe found in “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970
Herring is one of the very best food sources for vitamin D. Our bodies make this vitamin in sunlight, but in Nordic climate, it’s easy not to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.
Herring is loaded with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis.
A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard
A clamb recipe found in “Gryteretter” (Casseroles) by Jennie Reekie published in Norwegian in 1977
The lamb yogurt combination is known from a lot of different cousins. We know it from Greece, North Africa the Indian subcontinent and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
A dessert recipe from “Crepe Cookery” published in 1976
I’ve loved thin pancakes like these ever since was a kid. There is a multitude of ways to fill them and this book feature recipes both for appatizers, lunch and desserts. I do think I love this book too – Ted
A recipe from “Bogen om Kyllinger” (The Book about Chicken) published by Lademann in 1972
You just got to love this book, it gives you so many variations on each dish that you usually get four recipes instead of one on each page. The Danish really know how to make you want to put on an apron and start cooking – Ted
A classic Hungarian soup recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
A vegetable sauce recipe from a slightly cheesy ad for
Sunkist Lemons published in 1972 Was it the candle lights, the soft music, or the little lemon trick on the vegetables that got to Arnold the night he proposed? Madeline Nagel doesn’t care. It worked.
In 1972 Sunkist Lemons ran a whole series of ads build over the same slightly cheesy mould like this one. all based on women succeeding at cooking with lemon zest and lemon juice or both impressing boyfriends, in-laws or husband’s bosses. Al with a same rather mortifyingly bad text. The recipes that followed weren’t all that shabby though.
A breakfast recipe from “The Love Of Cooking” (Kjærligheten Til Matlaging) published published by Ebury Press in 1972
The Danes take breakfast seriously (as they do all other meals) so a dry slice of bread with a quickly added spread will hardly do after the morning shower in that neck of the woods. This delicious skillet dish should prove my point – Ted