Saara who runs Let Hem Boyle writes on the blog: This blog is all about historical cooking, mainly focusing on the medieval and renaissance periods. I hope you’ll get inspired and see that cooking is fun and easy. The modernized recipes are only my suggestions, so feel free to try out and make your own! This blog and material is in English and in Finnish. Check out the upper bar of this page! You can find all the recipes there 🙂 enjoy!
A fish recipe found in “How To Eat Canned Salmon” published by Alaska Packers Association in 1900
A chafing dish (from the French chauffer, “to make warm”) is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the “fierce” heat of direct flames. The chafing dish could be used at the table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.
Pancake recipes found in “A recipe No Other Mammy Cook Could Equal” published by The Quaker Oats Company in 1928
Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical black characters. The character appears to have been a Reconstruction era addition to that cast.
Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.
These round crispbread are both wholesome, delicious and easy to make with wheat and whole wheat. They are great for breakfast with your favourite spread and keeps you feeling nice and full until lunch.
Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.