A recipe for a delicious dessert for grown-ups found on jacobs.no
This is a delicious and tasty dessert you can safely serve your guests. Should you, like me, be somewhat unexcited over cognac, you can of course replace the cognac with a good dark rum. Or why not a decent port or a delicious homemade liqueur – Ted
A classic Norwegian dessert found in “Kremdager” (Cream Days) a free E-booklet published by tine.no
This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple – and this is how this dessert got its lovely name.
A classic Norwegian dessert recipe found on matprat.no
Cream ring is a type of cream pudding where the cream should not be heated during the cooking. The ring taste deliciously with a fresh touch that goes perfectly with fruit and berries and of course fruit or berry compotes
A classic dessert recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebokklubb in 1979
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.
A dessert recipe found in “Best of the best 2” a free E-book published by Dairy Australia
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
A dessert recipe from the Tudor era found on CookIt!
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.
A grownup dessert recipe found in “Borden’s Eagel Brand Book of Recipes” published by Borden’s Condenced Milk Company in the 1930s
I think I have mentioned it before, but desserts and other food featuring strong coffee is best suited for serving to grown ups. Children seldom find it tasteful. But who cares, we’re grown ups aren’t we
A dessert recipe found in “Condenced Milk and its use in Good Cookery” published by Borden’s Condenced Milk Company in 1927
The recipes and instructions in these old cookbooks from the 1920s are so short and to the point that if housewives and cooks from back then had a chance to take a look in today’s cookbooks with all their explanations and pictures and what have you, they would probably thing we are all right behind the barn as they say in the Yorkshire Dales.