Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.
A lunch recipe “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932
Croquettes must have been really fashionable dishes to serve back in the thirties. I have over 40 cook books from that era and almost every one of them have a recipe for some kind of croquettes. Salmon, ham, chicken, cod, rice, you name it, croquettes were made.
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 great Italian inspired snack recipe found on saveur.com
Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.
A spicy Asian inspired dinner recipe found on kiwi.no
Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.
Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in breadcrumbs before frying.
This is a perfect recipe for using leftover mashed potatoes, if such a thing ever exists. But don’t worry you can always boil a few spuds for mashing to make these delicious and economical fish cakes.
Cod fish cakes may be simple but are ever so tasty. Traditional Irish fish cakes often use salmon or a mixture of salmon and whitefish but, for now, here’s a recipe that uses just cod.
A spring recipe from “Carl Butlers kokebok Fortsettelsen” (Carl Butler’s Cook book-The Continuation)
published by Cappelen in 1991
In 1974 cookbook history was written in Scandinavia. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of dried herbs and garlic this book is found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and patè on many a scandinavian’s table. This book was the first cook book I bought and I still got it and still use it.
It took 17 years before I and every other Scandinavian fan of the book could rush to the book store to buy the continuation. It is simply called “Carl Butler’s Cook book – The Continuation”. This recipe is the first one I post from that book, a lot of recipes from the one from 1974 has been posted already as they are also featured in a cook book Butler made for IKEA and I’ve posted lots of recipes from that book – Ted
A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
The Danes are fabulous when it comes to breading whether we’re talking breakfast, lunches or dinners. Breaded veal, plaise, other types of fish or chicken breast on a sandwich, bed of noodles or with remoulade, cucumber salad and mealy potatoes. Have your pick, the Danes will make it a meal to remember –Ted