Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982

Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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Autumn Stew / Høstgryte

En middagsoppskrift funnet i “den Store Minikokeboken”
(The Big Mini Cookbook) A collection of recipe booklets
published by the Norwegian Information Office for Meat
Autumn Stew / Høstgryte

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Mushroom Soup / Sjampinjongsuppe

A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s

Mushroom Soup / Sjampinjongsuppe

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Party Soup with Mussels / Selskapssuppe med Blåskjell

A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982

Party Soup with Mussels / Selskapssuppe med Blåskjell

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Plaice in Lemon Sauce / Rødspetter i Sitronsaus

A seafood recipe found in “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980Rødspette i Sitronsaus_post_thumb[2]_thumb

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Chicken Soup with a Mint Flavour / Kyllingsuppe med Myntesmak

A recipe for a fresh and light soup found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988

Chicken Soup with a Mint Flavour / Kyllingsuppe med Myntesmak

A refreshing taste of mint characterizes this creamy chicken soup, which is light but has plenty of tender chicken meat. Lemon peel and juice emphasizes the fresh flavor.

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Thickened Chicken Soup / Jevnet Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Thickened Chicken Soup / Jevnet Hønsesuppe

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Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

A recipe for a hearty Italian soup found on crisco.com
Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.

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September Casserole / Septembergryte

An autumn recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cookbook) Published by the
Norwegian Information Office for MeatSeptember Casserole / Septembergryte

Casseroles like this is quite typical for Norwegian workday dinners.
Quick, simple, filling and done in one saucepan. Particularly delicious
with the autumns fresh vegetables.

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Frikadelles with Tomato Sauce / Frikadeller med Tomatsaus

A dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Frikadelles with Tomato Sauce / Frikadeller med Tomatsaus

This dish is typical of the dinners here in Norway in the early sixties.
Even the dinnerware and tablecloth are typical for the sixties – Ted

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Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980
Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob  and course) meaning that the course have crossed the North Sea at one point in time.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish 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 sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

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Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

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In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Tomato-Mushroom Chicken Pot Pie / Tomat, Sopp og Kyllingpai

A classic comfort food recipe found on
betterhomesandgardens.com

Tomato-Mushroom Chicken Pot Pie / Tomat, Sopp og Kyllingpai

Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you  elevate this classic from familiar to fabulous.

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