Steak with Mushroom Sauce / Biff med Soppsaus

A recipe for a tasteful lunch or dinner found in
“Lær Mer om Sopp” (Learn More about Mushrooms) 
published by BAMAgruppen in 1982

Steaks with mushroom sauce is served with deep fried potatoes
and leek in thin strips and a mixed salad.

Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

A delicious snack recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms ) published by BAMA gruppen in 1982

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.

Matelote Alsacienne – Fish Casserole from Alsace / Fiskegryte fra Alsace

A delicious fish recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.

French Pot Roast / Fransk Grytestek

A dinner recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963

In the early sixties spaghetti started to turn up at Norwegian grocers. Some had heard of it before, a very few had tasted it, but most people hadn’t a clue about what to do with it. But did that stop them from buying it, far from. This new thing had to be tried. The result was as you can see from the picture, for years spaghetti was served in Norway as you would potatoes – Ted  😉

Chicken in White Wine / Kylling i Hvitvin

Aclassic chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984

Chinese Inspired Mushroom Toast / Kinainspirerad Svamptoast

A tempting sandwich recipe foubd in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985

  

1940s – Beef Bourguignon / Beuf Bourguignon

A classic mid-century recipe found at goodhousekeeping.com

After the war, celebrated cookery writer Elizabeth David heralded a new, imported cooking culture, popularising French classics such as this beef bourguignon. The dish became popular in Britain in the 1940s. This version is bulked up with vegetables, much as stews would have been at the time due to the rationing.

I can clearly see when studying my collection of old cook books that Scandinavia followed suit about five years later. A remarked interest in Continental cooking, particular French began around 1950 – Ted

Chicken Liver and Eggs / Kyllinglever og Egg

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  😉

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Champignons à la Greque / Sjampinjonger à la Greque

A great side dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978 

The restaurant chefs writes: In our opinion, an excellent way to cook champignons. This dish may be made well in advance. It keeps well in the refrigerator.

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Berliner Chops / Berliner-Koteletter

A recipe from “Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1964

This seems like as nice a recipe one could want even though the one in care of setting the text seems to be a bit confuced about whether the main ingredient is pork chops or simply slices of pork. But as always, I never change the text I scan from my old cook books. I simply scan the text, run the text image through ocr scanning and check it to see if the ocr has misinterpreted some of the letters – Ted

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Toast with Shrimp Stew / Toast med Rejestuvning

A recipe from the Danish “Småretter og Salater” (Snacks and Salads) in the “MENU Inrernational Madlexicon” series published by Lademann in 1975

The Danes are great with open face sandwiches whether they are cold or hot. This sandwich is a good example of what you can have with cup of tea or a cold bottle of beer at a Danish  café or inn – Ted

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Baked Eggs with Mushrooms / Ovnsbakte Egg Med Sjampinjonger

A nice breakfast recipe from “Lettvint For Små Familier”
(Easy For Small Families) published by
Hjemmets Bokklubb in 1979

If you got a little time on your hand these baked eggs makes an elegant dish for breakfast or lunch. As a varisjon you can add chopped ham and replacing tarragon with 1 tablespoon chopped fresh parsley.

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The King’s Salad / Kongens Salat

A delicious salad recipe found in “Cattelins Kokebook”
published in 1978

Cattelin writes: We often had the pleasure of serving the old Swedish king, Gustav VI. On many different occasions we made lunches and dinners for him, both for private occations as for more official. The king was very much aware what he liked and disliked and he really disliked garlic. Therefore, this salad is composed without this ingredient

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Noodles and Chicken Campanini en Casserole / Nudler og Kylling Campanini Gryte

A recipe found in “Specialities of the House” published sometimes in the 1960s

Mushroom caps garnish this dish prepared  as by Armando’s Restaurant in Chicago, Illinois. The dish features ham, chicken and noodles in Supreme wine sauce.

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Roasted Champignons / Brunede Sjampinjonger

A nice side dish recipe from “Cattelins Kokebook”
published in 1978

This dish puts great demands on the raw materials, And needs some attention from the chef too. Preferably, the mushrooms should be so small that they can be roasted whole. If not, then cut them in half or four. From this recipe you can also learn what Mie de Pain is.

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