A great potato recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
These crispy roast potato wedges beats any of the frozen ones you are likely to find in your local shops! Fragrant herbal spices and a grilled Parmesan drissle makes them irresistible. These potato wedges are great with chicken or juicy meat.
A low-cal lunch recipe published by Weight Watchers International in 1974
Internet and colour printers became the death of the recipe card collections and to be honest they are not greatly missed. I have quite a few of these card boxes and ring folders in my collection of old recipes and cookbooks and really, they are far from pracical in use. In no time the ring folders get hard to leaf through and you need to be a lot tidier than me to put the cards back in their right place in the boxes.
But as you can see, I found a solution to that problem. I scanned the lot of them and ran the texts through ocr scanning. A lot more practical solution if you ask me – Ted 😉
A lunch recipe from”McCall’s Great American Recipe Card Collection” published in 1973
A mix of chicken wings and chicken liver was standard Saturday evening snacks in my childhood home. Served as simple as possible. Right out of the frying pan with white bread, butter and mayonnaise – I kind of miss it – Ted 😉
This egg cake is a kind of pancakes served with fried pork and lingonberries. It is a traditional farmhouse dish from Skåne, the southern most county in Sweden. The recipe is for two people and you make it in an ovenproof skillet.
A fresh take on the old rolls from “Nye Mesterkokken” (The New Master Chef) published in 1974
These rolls are given a new and fresh taste by adding honey to the dough and sprinkling them with grated or shredded lemon peel before baking. Server the rolls right from the oven with butter or marmalade or both.
The best kirschwassers have a refined taste with subtle flavours of cherry and a slight bitter-almond taste that derives from the stones.
Serving Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. However, people in the German-speaking region where kirschwasser originated usually serve it after dinner, as a digestif.
A recipe from “Historisk Kokekunst” (Historic Cooking) a blog run by the historic cooking club at the Norwegian National Archives
From Historisk Kokekunst: Many of the old Norwegian recipes are characterized by having migrated to Norway from abroad. In many cases they sound too un-Norwegian in the name, which this dish is the best example of. For what you say to "Fish "Paapetang "filled with shrimp" Not quite sure what we’re talking about, perhaps? That was certainly the case for us. We had never heard of something called "Paapetang".
The recipe lets us understand it is a kind of ring of specially prepared minced fish we are looking for, but where on earth does the name and the dish come from? We found a word from the French cuisine: le poupeton – A southern French dish with cod or other fish, but cooked, not fresh as in our recipe, and simpler ingredients.
You can actually buy a ring looking quite like the one on the picture made from fish farce at most grocer’s in Norway today, made from a simpler recipe of course and in my childhood home it was often served as in this recipe – Ted