Honey and Mustard Sauce / Honning- og Sennepssaus

A medieval spicy sauce recipe found at cookit.e2bn.org
Medieval Monday_headingHoney and Mustard Sauce_post

Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.

The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.

They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.

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Apple Pandowdy / Eple Pandowdy

A 17th Century dessert recipe found on Revolutionary Pie
Apple Pandowdy / Eple Pandowdy

The girl who runs Revolutionary Pie writes: According to John Mariani in “The Dictionary of American Food and Drink”, pandowdy was first mentioned in print in 1805. The dessert turned up decades later in Nathaniel Hawthorne’s “The Blithedale Romance” (1852):

“Hollingsworth [would] fill my plate from the great dish of
pan-dowdy.”

In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Which is a true pandowdy? I don’t think anyone really knows for sure.

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Beer Cake / Ølkake

A classic Scandinavian cake recipe found on droetker.no
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Farmhouse Cookies / Bondekaker

A classic Swedish cookie recipe found on mills.no
Farmhouse Cookies / Bondekaker

Farmhouse cookies are flat and round cut cookies with distinct pieces of almonds. The recipe came to Norway from Sweden after WWII and we find it for the first time in Gyldendal’s large cookbook published in 1989. The cookies are still popular both in their native Sweden and in Denmark as well. 1 serving of this recipe makes approximately 80 cookies.

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The Christmas Recipes – Part 17

The Christmas Recipes – Part 17

 

Spice Boiled Clementines / Krydderkokte Klementiner

Spice Boiled Clementines / Krydderkokte Klementiner

Island Whisky & Fruit Cake / Karibisk Whisky & Fruktkake

Island Whisky & Fruit Cake /
Karibisk Whisky & Fruktkake

The Christmas Recipes – Part 16

The Christmas Recipes – Part 15

Café Brûlot – Burning Coffee / Brændende Kaffe

Café Brûlot – Burning Coffee / Brændende Kaffe

Coffee Punch / Kaffepunch

Coffee Punch / Kaffepunch

The Christmas Recipes – Part 12

The Christmas Recipes – Part 12

Chicken Liver Pate / Kyllingleverpaté
Chicken Liver Pate / Kyllingleverpaté

Cinnamon Sticks / Kanelpinner
Cinnamon Sticks / Kanelpinner

Cheese Bake Lunch / Ovnsbakt Ostelunsj

A low-cal lunch recipe published by
Weight Watchers International in 1974Cheese Bake Lunch_post

Internet and colour printers became the death of the recipe card collections and to be honest they are not greatly missed. I have quite a few of these card boxes and ring folders in my collection of old recipes and cookbooks and really, they are far from pracical in use. In no time the ring folders get hard to leaf through and you need to be a lot tidier than me to put the cards back in their right place in the boxes.

But as you can see, I found a solution to that problem. I scanned the lot of them and ran the texts through ocr scanning. A lot more practical solution if you ask me – Ted 😉

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Lyle’s Banana, Pecan and Cinnamon French Toast / Lyles Arme Riddere med Banan, Pekannøtter og Kanel

A delicious French Toast recipe found on lylesgoldensyrup.com
Lyle's banana, pecan and cinnamon french toast_post

This sweet sandwich with sliced banana, chopped pecans and Lyle’s Golden Syrup is perfect for a morning treat. Tastes even better with a side of yoghurt!

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Medieval Monday – 15th Century Gingerbread / 1400talls Krydderkake

A spicy cake recipe found on Tunspit & Table
Medieval Monday_heading14th Century Gingerbread_post

Kim who runs ‘Tunspit & Table‘ writes: The recipe is surprisingly straight forward, considering its age. It of course doesn’t give many quantities, but you can essentially spice it to taste. As to whether you should include ginger or not, I think that it’s a matter of personal preference, or you can do as I did and add ginger to half the recipe. I haven’t tried using sanders to colour the paste but it seems to be available online, or you can substitute it with a little food colouring.

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Millet porridge / Hirsegrøt

A classic breakfast porridge recipe found on tine.no
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Millet porridge is a flavorful porridge suitable for both breakfast and and an evening meal. The porridge can be cooked with whole grain or millet flakes.

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Raspberry and Cinnamon Squares / Bringebær og Kanelruter

A great afternoon tea recipe found on goodhousekeeping.co.ukRaspberry and cinnamon squares_goodhousekeeping_post

Fruity and moreish, these squares are the perfect pick-me-up treat.

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Colonial Hot Buttered Rum / Varm Rom Med Smør fra Kolonitiden

A classic hot beverage found on allrecipes.comColonial Hot Buttered Rum_post

This is the real thing – an authentic Colonial recipe except.. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite (Among the grown-ups that is 😉 ).

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Good Ol’ Apple Pie / God Gammaldags Eplepai

One of Elvis’ favourites found in “Are you hungry tonight”
published by Gramercy Books in 1992
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What is more indigenous to American culture than apple pie and the King of Rock ”n” Roll? Nothing. Not even burgers. Walk through any small town from Washington to Wisconsin and there’ll always be pies cooling on windowsills, and you can bet that many of them will be apple pies. And there were always apple pies cooling on the sills in Tupelo and Memphis.

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Thick Gingerbread / Tykke Pepperkaker

A recipe from “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991

tykke pepperkaker_post

The funny thing about these cakes is that in Norwegian they are called “pepperkaker” (pepper cakes) although there is no pepper in the ingredients – Ted  😉

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