Norwegian Cod with Egg Sauce / Torsk med Eggesmør

A classic Norwegian recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Norwegian Cod with Egg Sauce / Torsk med Eggesmør

This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.

I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.

Ted
Winking smile

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Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

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

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Madeline’s Lemon Butter Sauce / Madelines Sitronsmørsaus

A vegetable sauce recipe from a slightly cheesy ad for
Sunkist Lemons  published in 1972
Madeline’s Lemon Butter Sauce / Madelines Sitronsmørsaus
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.

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Potato Lefse / Potetlefse

A traditional Norvegian lefse recipe found on brodogkorn.no
Potato Lefse / Potetlefse

Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.

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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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WWII Homity Pie / WWII Homity Pai

A pie recipe from The Second World War  found on historyextra.com
WWII Homity Pie / WWII Homity Pai

No one knows where the name for Homity Pie originates from but the dish was popular with land girls during the Second World War. As well as unrationed items, the recipe also includes rationed foods like cheese, eggs and butter – the original recipe would have used these frugally. Nowadays we don’t have to be so sparing with the cheese and butter, which only make it even tastier.

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates homity pie – a hearty, vegetarian dish popular during the Second World War.

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In Contex

The Land Girls

The Women’s Land Army (WLA) was a British civilian organisation created during the First and Second World Wars so women could work in agriculture, replacing men called up to the military. Women who worked for the WLA were commonly known as Land Girls. The name Women’s Land Army was also used in the United States for an organisation formally called the Woman’s Land Army of America.

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In effect the Land Army operated to place women with farms that needed workers, the farmers being their employers.

Second World War

As the prospect of war became increasingly likely, the government wanted to increase the amount of food grown within Britain. In order to grow more food, more help was needed on the farms and so the government started the Women’s Land Army in June 1939.

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The majority of the Land Girls already lived in the countryside but more than a third came from London and the industrial cities of the north of England.

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In the Second World War, though under the Ministry of Agriculture and Fisheries, it was given an honorary head – Lady Gertrude Denman. At first it asked for volunteers. This was supplemented by conscription, so that by 1944 it had over 80,000 members. The WLA lasted until its official disbandment on 21 October 1949.

Land girls were also formed to supply New Zealand’s agriculture during the war. City girls from the age of 17 and up were sent to assist on sheep, cattle, dairy, orchard and poultry properties.

In popular culture

The Women’s Land Army was the subject of:

Medieval Monday – Arbolettys

A medieval spicy egg dish recipefound on
One Year and Thousand Eggs Medieval Monday_headingMedieval Monday – Arbolettys

Saara who runs One Year and Thousand Eggs writes: This egg dish is kind of scrambled eggs with herbs. It is very good with toasted bread.

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Butter Caramels / Smørkarameller

A classic caramel recipe found on tara.no
Butter Caramels / Smørkarameller

A Sweet classic that can be flavored with chopped nuts, cardamom, gingerbread spices or grated lemon peel. These should be added when the cooking is done and just before you pour the caramel mixture into the mould.

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Bacon Butter / Baconsmør

A delicious and different butter recipe found at soendag.dk
Bacon Butter / Baconsmør

A delicious and different butter for both your buns, potatoes or pasta.

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Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

A delicious dessert recipe found on allrecipes.com
Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

If you love rhubarb-strawberry mixtures, you’ll love
this sweet rhubarb crisp.

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Rum Butter / Romsmør

A twist on a traditional condiment found on
goodhousekeeping.co.uk
Rum Butter / Romsmør

A twist on the traditional brandy butter.

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Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

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Fragilities / Fragiliteter

A delicate cake recipe found in “Det Nye Kjøkkenbiblioteket”
(The New Kitchen Library) published in 1971

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Sometimes it may be difficult to understand the background for some cake name. Regarding fragilities, one may feel fairly sure. These cakes are in fact delicate and fragile, just what one in French and English would call “fragile”.

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Skewer with Scallops and King Prawns / Grillspyd med Kamskjell og Kongereker

A juicy shellfish starter recipe found on meny.no
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Skewer with scallops and king prawns, marinated in herb butter, served with tangy citrus salad and parsley aioli. Quickly over high heat these barbecue skewers makes for a fast, tasty appetizer.

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Swiss Liver and Bacon Brochettes / Sveitsiske Lever og Bacon Brochetter

A nice lunch or filling starter recipe found in
“Robert Carrier’s Kitchen Cook Book”
published in 1980
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Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.

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