Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

A traditional Norwegian kake recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974
Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.

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Chocolate Dreams / Sjokoladedrømmer

A dream of a snack found in “Sjokolade” (Chocolate)
published by Hjemmets Kokebokklubb in 1984

Chocolate Dreams / Sjokoladedrømmer

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Blond Chocolate Mousse / Lys Sjokolademousse

A chocolate dessert recipe found in “Kremdager”
(Cream Days) a free E-booklet published by
 tine.no

Blond Chocolate Mousse / Lys Sjokolademousse

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Danish Almond Crescents / Mandelhorn

A baking recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopeda)
published by Lademann  1976Danish Almond Crescents / Mandelhorn

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Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

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Strawberry Fluff / Jordbær Dun

A dessert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929

Strawberry Fluff / Jordbær Dun

Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.

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Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

A pie recipe from “Cocnut – Sun-Sweetness From The Tropics”
published by Franklin Baker Company in 1928

Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.

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Chocolate Masquerade Pudding / Sjokolade Maskeradepudding

A dessert recipe found in “Baker’s Favourite Chocolate Recipes”
published in 1936

Chocolate Masquerade Pudding / Sjokolade Maskeradepudding

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Chalet Orange Soufflé / Chalet Appelsinsufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé / Chalet Appelsinsufflé

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

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Troll Cream / Trollkrem

A recipe for a classic Norwegian dessert found on matprat.no
Troll Cream / Trollkrem

Troll cream is an almost magical dessert – that four simple ingredients can be transformed into such a fresh, sweet, airy and delicious dessert in just a few minutes is pure magic. You can make troll cream with other types of berries too, but troll cream made with cranberries will always be the original!

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Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

A dessert recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989

Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

Enjoy the sweet aroma of these waffles with the healthful
benefit of oat bran. Top with fresh fruit.

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Sour Cream Waffles / Rømmevafler

A breakfast recipe found  in “The New Sealtest Book of
Recipes and Menus” published by  Sealtest Inc in 1940Sour Cream Waffles / Rømmevafler

A rather surprising waffle recipe for scandinavians who do not serve waffles for breakfast, but more like we would serve cakes. A waffle recipe without sugar or other sweetening would of course then seem a little strange to us.

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Wipped Cream Cake / Kake av Pisket Kremfløte

A cake recipe from“The Presto Recipe Book for
Little Girls and Their Mothers” published by
Hecker Products Corporation in 1939

Wipped Cream Cake / Kake av Pisket Kremfløte

I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted

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Double Oat Muffins / Muffins med Dobbel Havre

A wholesome muffins recipe found in “Quaker Oats Brand Cookbook” published by The Quaker Oats Company in 1989
Double Oat Muffins / Muffins med Dobbel Havre

The combination of oats and oat bran create a healthful grain muffin  perfect for breakfast or as a snack. Prepare in the microwave for fresh, hot muffins anytime.

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Orange Flower Macaroons / Appelsinblomst makroner

An interwar years cake recipe found on cookit.e2bn.org
Orange Flower Macaroons / Appelsinblomst makroner

In the interwar years, the Afternoon Tea had dwindled down to ‘at homes’ with guests, but it remained popular.  More or less intricate cakes and sandwiches were served with freshly brewed tea.

This recipe is particularly is easy to make. Some period recipes are quite tricky and don’t always work. This one is very forgiving and therefore it’s a good one for an inexperienced cook.

Macaroon is the English translation from the French word “Macarone”. Most have almonds as their principal ingredient, but you can also have coconut macaroons too. All are delicious!

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