Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931

Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then.  After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.

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Fish Gratin / Fiskegrateng

A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980

Fish Gratin / Fiskegrateng

This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted

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Fresh Cheese / Ferskost

A recipe for fresh cheese found on norsktradisjonsmat.no
Fresh Cheese / Ferskost

An old recipe from Toten. This recipe is taken from the book “Amtmanninen og hennes døtre” (The country governor’s wife and her daughters), written by Torveig Dahl, Kirsten Gustad, Anne Mari Amlien, Vigdis Bjørhovde, Rita Wentzel-Larsen and Karin E. Jansen.

The book is based on the handwritten recipe from Ditlevine Weidemann and her daughters Ingeborg Marie, Nahyda and Amalie from Stenberg at Toten, where they lived from 1802 to 1901.

The country governor’s wife kept track of large and comprehensive households, and was responsible for ensuring that what was served for both everyday and parties was state-of-the-art and contentive for the family, for the staff – and for all the guests throughout the year.

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White Mini Pizzas with Jarlsberg Cheese / Hvite Minipizzaer med Jarlsberg

A mini pizza recipe found in “10 inspirerende oppskrifter
med Jarlsberg” (10 inspiring recipes with Jarlsberg)
a free booklet published by
 Tine

White Mini Pizzas with Jarlsberg Cheese / Hvite Minipizzaer med Jarlsberg

White mini pizzas with crème fraiche, Serrano ham, pear and thyme.

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Savory Eggs / Velsmakende Egg

A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931

Savory Eggs / Velsmakende Egg

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.

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Macaroni and Cheese / Makaroni og Ost

One of Elvis Presley’s favourite dishes found in
“Are you hungry tonight” published in 1992
Macaroni and Cheese / Makaroni og Ost

Elvis ate macaroni and cheese at home whenever possible. He
loved it homemade, thick, gooey, and made with American cheese.

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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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Cheese Straws / Ostestenger

A snacks recipe found in “Good Luck Recipes”
published by John F Jelke Co in 1916

Cheese Straws / Ostestenger
Cheese straws seems to be a snack enjoyed for quite some time already to judge by this recipe from way back in 1916.

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Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988
Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

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Sausage with Curried Apples / Pølse med Karriepler

A quick and simple lunch recipe found in “Mini Kokebok – Pølser” (Mini Cook Book – Sausages) a free booklet
published by the Norwegian information Office for Meat

Sausage with Curried Apples / Pølse med Karriepler

This simple dish based on only 5 ingredients; Sausages, cheddar, apples, leeks and curry are made in no time and looks as
delicious as it tastes.

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High-Protein Dinner in a Salad Bowl / En høyproteinmiddag i en Salatbolle

A salad dinner recipe from an ad published in
LIFE magazine June 23 1961
High-Protein Dinner in a Salad Bowl / En høyproteinmiddag i en Salatbolle

Star-Kist Tuna advertised heavily in LIFE magazine all through the 1960s. Here’s a post based on one of these ads – Ted

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Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

A classic side dish found in “Varme Småretter” (Small Hot
Dishes) in the  “Ingrids Beste” (Ingrid’s Best) series
publishd by Gyldendal i 1991

Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.

Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.

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Steaks with Brie / Biff med Brie

En fancy lunch recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book – Beef Classic and Modern) published by the Norwegian Information Office for MeatSteaks with Brie / Biff med Brie

Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.

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Tartelettes au Fromage – Small Cheese Tarts / Små Osteterter

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

Tartelettes au Fromage – Small Cheese Tarts / Små Osteterter

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.

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Piquant Straws / Pikante Strå

A snacks recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Piquant Straws / Pikante Strå

Every grocers has shelf after chelf with salt snacks these days so it is
so easy to grab a box or bag, but why not try this recipe for these
spicy snack straws instead the next time the snacks hunger hits you

Ted
Winking smile

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