Old-Fashioned Norwegian Lemon Mousse / Gammeldags Sitronfromasj

A classic dessert recipe found on frukt.no

Lemon mousse is a great old-fashioned dessert that deserves to be
added to the family menu again. Easy to make and it tastes heavenly.

Advertisements

Cognac Mousse / Konjakkfromasj

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

Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean dessert recipe found on frukt.no

A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

Swedish Shrimp Mousse / Räkmousse

A delicious Swedish starter recipe found on recept.nu

Queen Maud Mousse / Dronning Maud Fromasj

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.

Sherry Mousse / Sherryfromasj

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1980

Traditional Norwgian Cream Ring / Fløterand

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

Orange Mousse / Appelsinfromasj

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.

Grandmother’s Cream Pudding with Strawberries / Mormors Fløtepudding med Jordbær

A traditional Norwegian dessert recipe found on  frukt.no

Cream pudding is a dessert that awakes nostalgic memories in most
Norwegians. Really a dessert worth serving your guests.

No-Bake Whipped Angle Food Pie / Bakefri Smulepai

A no-bake pie recipe found on an ad for Carnation Evaporated Milk published in a July 1963 issue of LIFE magazine

NEW! The pie you can ‘bake on ice’
Lemony-luscious! No cooking, no hot oven!

The secret is Carnation
the milk that whips like cream – at 1/2 the cost.

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

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

Medieval Monday – Almond Leach / Mandel Leach

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.

Coffee Marshmallow Cream / Kaffe og Marshmallows Krem

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

Ted

Spanish Cream / Spansk Krem

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.

Coffee Ribbon Bavarian / Lagdelt Dessert Smaksatt med Kaffe

A dessert recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925

Another of those desserts for adults from the book that tells you the story of coffee and gives you recipes for coffee tasting goodies.