Royal Dessert / Kongelig Dessert

A dessert recipe found in “Whitman’s Chocolate Cookbook” published by Whitman’s Chocolates Division,
Pet Incorporated in 1987

Royal Dessert / Kongelig Dessert

Yes, I guess I could eat that one. Hah, who am I fooling,
I could eat just about any dessert ever made

Ted
Winking smile

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Chocolatetown Pie / Chocolatetown Pai

A pie recipe found in “Hershey’s Make It Chocolate”
published in 1987

Chocolatetown Pie / Chocolatetown Pai

Go explore the many wonders of chocolate  at the first Hershey Chocolate World. Attraction located in Chocolatetown, USA – Hershey, Pennsylvania!

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Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979

Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it

Ted
Winking smile

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Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline / Pære Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

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Cooky Sundae Pie / Iskrempai

A recipe from an ad for Gold Medal Flour published
in the 1960 June edition of LIFE magazine
Cooky Sundae Pie / Iskrempai

Betty Crocker’s recipes and her flour – Gold Medal – give youan extra meaure of confidence … they’re both “kitchen tested” just for you!

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18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

A classic breadpudding recipe fond on  recipes.history.com
18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.

18th Century recipe

Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.

— Randolph, Mary –  “The Virginia Housewife”

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Caramelised Peach with Sparkling Jelly and Double Cream / Karamelliserte Ferskener med Musserende Gelé og Pisket Kremfløte

A dessert recipe found in “Best of the best 2” a free E-book
published by Dairy Australia

Caramelised Peach with Sparkling Jelly and Double Cream / Karamelliserte Ferskener med Musserende Gelé og Pisket Kremfløte

And I thought Australians were sober and down to earth and here
they offer us a party dessert that borders on to the ultra-decadent.
But when you think of it, we all deserve a little decadence from
time to time, don’t we

Ted
Winking smile

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Cheat’s Knickerbockers / Juksemakerens Knickerbocker

A simple take on the classic Knickerbocker
found on
BBC good food

Cheat’s Knickerbockers / Juksemakerens Knickerbocker

Why compromise on dessert, this low-fat pudding has all the taste
of a traditional knockerbocker glory.

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Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A delicious dessert recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.

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Austrian Apricot Dumplings / Østerrikske Aprikosdumplings

An Austrian dessert speciality found in “The best of International Cooking” published by Hamlyn in 1984
Austrian Apricot Dumplings / Østerrikske Aprikosdumplings

Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming.

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Heavenly Rice Pudding / Himmelsk Rispudding

A dessert recipe from an ad for Carnation published
in LIFE magazine in 1958

Heavenly Rice Pudding / Himmelsk Rispudding

When I started this blog back in late 2013 I based a lot of the first posts on old ads and the designer in me has missed that for a while now, so I think I’ll post some of these from time to time again from now on – Ted

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Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

A Belgian specialty found in “Spesialiteter fra 30 Land”
(Specialties from 30 Countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

In Belgium  there are several kinds of waffles, including the Brussels waffles and the Liège waffles.

In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

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Orange Cream Custard / Kremet Appelsinpudding

A dessert recipe found in “Each Taste a Treat –
97 Delicious Recipes”  published by
Borden’s Condenced Milk Company in 1929

Orange Cream Custard / Kremet Appelsinpudding

Another dessert based on oranges for you here, way back from
the roaring twenties this time- Ted

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Orange Glory / Appelsin Herligheter

An orange flavoured dessert recipe found in
“150 New Ways to Serve Ice Cream”
published by  Sealtest System Laboratories Inc in 1936

Orange Glory / Appelsin Herligheter

The old fashioned “dowdy” that our grandmothers used to serve was a simple bread and fruit pudding. Many of us still have tantalizing memories of it. This 1930s version comes to us in a new guise.

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Medieval Monday – Almond Leach / Mandel Leach

A dessert recipe from the Tudor era found on CookIt!
Medieval Monday – Almond Leach / Mandel Leach

Leach is a kind of milk jelly a little like a blancmange. There are milk versions but this one was a dish for Lent when the Tudors would not use milk. Almond milk was used during Lent instead. This is a high table dish for a gentry family and is served attractively. It is time consuming to make requiring setting time and a swift hand when turning out.The top half of the leach is coloured with red wine.

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