18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

A traditional relish/dinner recipe found on recipes,history.org
18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.

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Wholesome Oatmeal Pancakes / Grove Havrepannekaker

A recipe for little more wholesome pancakes meny.no
Wholesome Oatmeal Pancakes / Grove Havrepannekaker

Try this recipe for healthy, delicious oatmeal pancakes. This recipe is made with oatmeal and is made in no time. If you want a small recipe for theese pancakes, use just half of each ingredient and it is perfect for two!

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The Eidsberg Lefse / Eidsberglefsa

A local Norwegian lefse recipe found on
norsktradisjonsmat.no

The Eidsberg Lefse / Eidsberglefsa

Eidsberg, is a municipality in the inner part of Østfold county, east of Glomma. The municipality includes the lowlands on the east bank of Glomma and the forest lakes eastwards to the watershed towards Halden watercourse. Eidsberg municipality was established in 1837 by the introduction of local self-government.

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Soft Lefse from Løvøy / Mørlefse fra Løvøy

A lefse recipe found on matoppskrift.no
Soft Lefse from Løvøy / Mørlefse fra Løvøy

There are certainly more than a hundred different recipes for lefse
around in Norway. This one from Løvøy  is one of them – Ted

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Swedish Egg Cake / Svensk Eggekake

A traditional Swedish lunch/dinner recipe found in
“Carl Butler’s Cook Book” published i Norwegian
by Cappelen i 1974

Swedish Egg Cake / Svensk Eggekake

Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

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Scottish Tattie Scones / Skotske Tattie Scones

A traditional Scottish breakfast recipe found on what
was then called
about.com

Scottish Tattie Scones / Skotske Tattie Scones

No Scottish breakfast would be complete without Tattie scones – Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones. Some argue that Tattie Scones should not include egg, but the egg helps to glue the potatoes together and makes a lighter scone. To add one or not is your call.

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Eggs Marvelous / Fantastiske Egg

A breakfast/lunch recipe found in “Knudsen Recipes For Greater
Food Value” published by Knudsen Creamery Co in 1957

Eggs Marvelous / Fantastiske Egg

Another egg dish from the fifities. Feel free to add a little spice
to taste to make it a more contemporary dish.

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Skillet Eggs Creole / Kreolske Egg Posjert i Panne

A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Eggs Creole / Kreolske Egg Posjert i Panne

For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.

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Golden Kedgeree / Gyllen Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree / Gyllen Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted

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Savory Eggs / Velsmakende Egg

A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931

Savory Eggs / Velsmakende Egg

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.

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Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

A delicious salmon recipe found on rema.no
Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

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Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun way to serve potatoes found on soendag.dk 
Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun and delicious way to serve potatoes!

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Patties on Farmhouse Bread / Karbonader på Landbrød

A breafast/lunch recipe found on gilde.no
Patties on Farmhouse Bread / Karbonader på Landbrød

Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.

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Vanilla clouds with Chocolate Chips / Vaniljeskyer med Sjokoladebiter

An almond maringue recipe found on droetker.no
Vanilla clouds with Chocolate Chips / Vaniljeskyer med Sjokoladebiter

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