Tudor Vegetable Pie / Grønnsakspai fra Tudortiden

A meatless pie recipe from the Tudor era
found at historyextra.com

 Tudor Vegetable Pie / Grønnsakspai fra Tudortiden

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, a vegetable pie from the Tudor era.

Sam writes: This 1596 recipe for a “pie of bald meats [greens] for fish days” was handy for times such as Lent or Fridays when the church forbade the eating of meat (another similar recipe is called simply Friday Pie). Medieval pastry was a disposable cooking vessel, but in the 1580s there were great advancements in pastry work. Pies became popular, with many pastry types, shapes and patterns filled with everything from lobster to strawberries. This pie’s sweet/savoury combo is typical of Tudor cookery. I enjoyed it, but was glad I’d reduced the sugar content.

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Austrian Apricot Dumplings / Østerrikske Aprikosdumplings

An Austrian dessert speciality found in “The best of International Cooking” published by Hamlyn in 1984
Austrian Apricot Dumplings / Østerrikske Aprikosdumplings

Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming.

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Chicken Rolls Special / Kyllingrulade Spesial

A delicious lunch recipe found in “Crisco’s Good Cooking
Made Easy Cook Book” published by Procter & Gamble in 1978
Chicken Rolls Special / Kyllingrulade Spesial

Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. Additional products marketed by Smucker under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, olive, sunflower, vegetable and blended oils

If you’re living outside the US you can get hold of Crisco
at
My American Market if you want to try it in a typical
American recipe
Ted

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Danish Apple Dessert / Dansk Epledessert

A classic Danish dessert fount in “Kulinarisk Pass”
(Culinary Passport) utgitt av Tupper Ware i 1970

Danish Apple Dessert / Dansk Epledessert

Not unlike a traditional Norwegian dessert, Tilslørte bondepiker (Veiled Peasant Girls) that I posted a recipe for back in 2014 – Ted

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Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

An appatizer recipe found in “Ganske Enkelt – Italienske
Oppskrifter” (Quite Simple – Italian Recipes) published by Notabene Forlag in 1995

Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

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Kinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

A popular Lebanese breakfast dish fould on sbs.com.auKinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

Kinafa is a traditional Lebanese sweet that’s popular for breakfast, mainly on Sundays. Usually the whole family gathers to enjoy this warm dish for a lazy and rich breakfast.

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Loudoun’s Apple Pudding / Loudouns Eplepudding

An 18th centure dessert recipe found on evolutionarypie.com
Loudoun’s Apple Pudding / Loudouns Eplepudding

Karen Hammonds who runs https://revolutionarypie.com writes: John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century.

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Medieval Monday – Perre

A Medieval sidedish resipe found on
One Year and Thousand Eggs
Medieval Monday_headingPerre_post

Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

From Harleian MS. 4016, Volume II

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New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted

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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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Italian Fried Fish with Sage / Italiensk Stekt Fisk med Salvie

A delicious Italian fish recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

italian fried fish with sage_p0st

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Kedgeree Fishcakes / Kedgeree Fiskekaker

A spicy dinner recipe found on goodhousekeeping.com
Kedgeree fishcakes_post

These lightly curry spiced fish cakes are inspired by a classic Indian breakfast dish and can be made a day you have plenty of time and wait ready in the freezer when time is short and dinner needs to made in a hurry.

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