A lunch recipe “New Fashion Plates for Your Menu”
published by Planters Edible Oil Co in 1932
Croquettes must have been really fashionable dishes to serve back in the thirties. I have over 40 cook books from that era and almost every one of them have a recipe for some kind of croquettes. Salmon, ham, chicken, cod, rice, you name it, croquettes were made.
A Medieval dessert/snacks recipe found on CookIt!
Pancakes were (and still are) served on Shrove Tuesday (Pancake Day), which marks the last day before Lent. Christians began fasting on Ash Wednesday and certain foods were forbidden throughout Lent. Eggs and milk were used up before Lent began, which is why we make pancakes on Shrove Tuesday.
The finished pancakes are a little like small, crispy doughnuts, with a wonderfully frilly shape. The batter puffs up in the hot oil. You need to work quickly to keep them crisp and serve them as soon as the last ones are cooked. They are quite rich and so are particularly nice dipped in a slightly sharp fruit sauce.
A slightly different dessert / snack recipe found on godt.no![512_Friterte epleskiver med fennikelsukker og eplekaramellsaus_post_thumb[2]_thumb_thumb](https://recipereminiscing.files.wordpress.com/2017/06/512_friterte-epleskiver-med-fennikelsukker-og-eplekaramellsaus_post_thumb2_thumb_thumb1.jpg "512_Friterte epleskiver med fennikelsukker og eplekaramellsaus_post_thumb[2]_thumb_thumb")
Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!
A traditional North African potato recipe found on
then called food.about.com now called dotdash.com
Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.
Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.
A shelfish recipe found in “Famous Florida Chef’s
Favourite Citrus Recipes” published in 1970
En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.
A great Italian inspired snack recipe found on saveur.com
Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.
A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas
Ted
A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 
Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me
Ted
A Burmese speciality found in “Asia – En Kulinarisk Reise”
(Asia – A Culinary Voyage) published by Grøndahl Dreyer in 1987
These small balls are usually eaten as a side dish to mohinga, but are also served as a snack or as side dish with other dishes. They can also be made with fish.
A delicious starter/snack recipe found in “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982
Deep fried mussels, shrimp, crayfish and other types of shelfish are suitable as a starter or snacks. A mixture of various shellfish and boiled fish cut into pieces, offers many delicious possibilities.
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A great fish recipe found on aperitif.no
Fish fingers will never be an epithet after you’ve tried this recipe signed success chefs Tom Victor Gausdal and Stian Floer.
Everyone wants fish fingers served like this. The recipe is taken from the super chefs’ cookbook “Fiskekokeboka” (The Fish Cook Book) which was published in 2012 and was a finalist in “The Best Norwegian cookbook” that year.
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A classic Indian festival snack found on sailusfood.com
This classic Indian snack is very popular namkeen in North Indian states especially Rajasthan and Punjab and is served with achaar (pickle) as a tea time snack. It is prepared for festivals like Diwali, Holi and Karwa Chauth. The mathri dough is flavored with an assortment of spices like anardana (dried pomegranate seeds), tymol seeds (ajwain), cumin (jeera), black pepper (kala mirch) and dried fenugreek leaves (kasuri methi).
A fairground classic recipe found on lostrecipesfound.com
Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.” Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections.
Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighbourhood of Dallas who was baking corn-battered hotdogs in moulds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair.
Easy, portable and quick, corn dogs soon became fast-food-restaurant darlings. Cozy Dog Drive-in in Springfield, IL claims first-to-market status (1946) but restaurateur Dave Barham started selling at Hot Dog on a Stick in Santa Monica, CA, that same year.
A classic Chinese recipe found on food.com
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Two delicious recipes from “Alt om Urter” (All about Herbs)
publised in 1985
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Sambucus is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified due to genetic and morphological comparisons to Adoxa. In Sambucus, there are between 5 and 30 species of deciduous shrubs, small trees and herbaceous perennial plants.
The genus occurs in temperate to subtropical regions of the world. More widespread in the Northern Hemisphere, its Southern Hemisphere occurrence is restricted to parts of Australasia and South America. Many species are widely cultivated for their ornamental leaves, flowers and fruit.
The leaves are pinnate with 5–9 leaflets (rarely 3 or 11). Each leaf is 5–30 cm (2.0–11.8 in) long, and the leaflets have serrated margins. They bear large clusters of small white or cream-colored flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).
The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which is added to Palatschinken filling instead of blueberries. People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink or as a flavoring in several food products. In Germany, yoghurt desserts are made with both the berries and the flowers. Fruit pies and relishes are produced with berries. In Italy (especially in Piedmont), Germany and Austria, the umbels of the elderberry are batter coated, fried and then served as a dessert or a sweet lunch with a sugar and cinnamon topping, known as “Hollerküchel”.
Every year, Romanians produce a traditional soft drink in May and June called “socată” or “suc de soc”. It is produced by letting the flowers macerate with water, yeast and lemon for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata.
The flowers of Sambucus nigra are used to produce elderflower cordial. St. Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note, to smooth and round off the strong licorice flavor.
Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup.
Black elderberry has been used medicinally for hundreds of years. Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health.
Elder is used in traditional Chinese medicine, dissolved in wine, for rheumatism and traumatic injury.
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