An old-fashioned dessert recipe found in “Desserter”
(Desserts) published by Hjemmets Kokebokklubb in 1981
The cream for this dessert tastes delicious poured over all manner of fruit and berries. The sauce should not stand too long after it is finished, no more than 3-4 hours.
A classic Scandinavian fish dish found on deliciousmagazine.co.uk
Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.
A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s
A traditional Norwegian dessert sauce recipe from matprat.no
Real egg cream is velvety and extra rich and delicious.
The cream is excellent with fresh fruit and/or berries.
A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970
A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”
The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century
A classic comfort food recipe found on
betterhomesandgardens.com
Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you elevate this classic from familiar to fabulous.
A muffins recipe found in “10 inspirerende oppskrifter med
Jarlsberg” (10 inspiring recipes with Jarlsberg)
published by Tine
A WWI baking recpe found in “War Time Recipes” published
by Proctor & Gamble Co in 1918
When the United States entered World War I in 1917 food was desperately needed to supply the European civilian and military allies. Herbert Hoover was appointed as head of the U. S. Food Administration and launched a campaign to conserve food. Americans were urged to voluntarily stretch the food supply by cutting waste, substituting plentiful for scarce ingredients and participating in the food-conservation program popularly known as “Hooverizing,” which included wheatless Mondays and Wednesdays, meatless Tuesdays, and porkless Thursdays and Saturdays.
The Food Administration sponsored a program to educate the people about nutrition and food preservation to help persuade them that eating less would not be harmful. Signs and posters proclaimed, “Food Will Win the War” and pitched what became known as the “Doctrine of the Clean Plate.” The National War Garden Commission encouraged Americans to “put the slacker land to use” by growing war gardens and to preserve by canning and drying all the food they could not use while fresh.
A classic Italian cake recipe in a modern version
found on epicurus.com
Venetian Cornmeal Cake is a very old recipe, modernized here by Mary Ann Esposito. The dense cornmeal cake is full of dried fruit and nuts. The cake is rustic in appearance and refined on the palate.
A recipe from “Mexican Cooking” by Carolyn Dehnel
from the “Internatioal Gourmet” series
published by Crecent Books in 1986
A delicious dessert recipe found in “Med Frukt og Bær”
(With Fruit and Berries) published by
Hjemmets Kokebokklubb in 1982
Believe it or not dear visitor, it is quite possible to make dessert like this without the help of Jello or similar products. This recipe shows you how – Ted 😉
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RecipeReminiscing 