The Goat Curry in William Thackeray’s “Vanity Fair” / Geitekarrien i William Thackerays “Forfengelighetens Marked”

A hot curry recipe found on theguardian.comThe goat curry in William Thackeray's Vanity Fair_post

“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.

Fra “Vanity Fair” av William Makepeace Thackeray

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South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

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Candied Ginger / Kandisert Ingefær

A great sweet recipe found on chatelaine.com
Candied ginger_post

Sweet snacks with incredible flavour. Everyone will want to dig in when you open up a jar of these homemade treats.

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Medieval Monday – Hykonys In Bruette / Hykony I Bruette

A chicken with a spicy sauce recipe from 1450 found at
One Year and Thousand Eggs
Heading

Medieval Monday - Hykonys In Bruette / Hykony I Bruette

Saara who runs One Year and Thousand Eggs writes: You can use the whole chicken with giblets if you desire. If you do so, chop the chicken into quarter. About 400 g chicken with the bones should be enough per person. I used legs because they are cheap and easy to get hold of.

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Oriental Casserole / Orientalsk Gryte

A dinner dish inspired by eastern cousines found in “Nye Mesterkokken” (The New Masterchef) published in 1974
Oriental Casserole / Orientalsk Gryte

You can easily make this delicious casserole with pork and vegetables. The sauce is nice and spicy, and some roasted nuts – peanuts or cashews – adds the final touch to the dish.

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Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

A spicy Jamaican curry recipe found on foodandwine.com
Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time.

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Medieval Monday – Arbolettys

A medieval spicy egg dish recipefound on
One Year and Thousand Eggs Medieval Monday_headingMedieval Monday – Arbolettys

Saara who runs One Year and Thousand Eggs writes: This egg dish is kind of scrambled eggs with herbs. It is very good with toasted bread.

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Peking Casserole / Pekinggryte

An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979

Peking Casserole / Pekinggryte

As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted  😉

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Beer Cake / Ølkake

A classic Scandinavian cake recipe found on droetker.no
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Farmhouse Cookies / Bondekaker

A classic Swedish cookie recipe found on mills.no
Farmhouse Cookies / Bondekaker

Farmhouse cookies are flat and round cut cookies with distinct pieces of almonds. The recipe came to Norway from Sweden after WWII and we find it for the first time in Gyldendal’s large cookbook published in 1989. The cookies are still popular both in their native Sweden and in Denmark as well. 1 serving of this recipe makes approximately 80 cookies.

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The Christmas Recipes – Part 13

The Christmas Recipes – Part 13

Aquavit Marinated Cloudberries With Raw Cream / Akevittmarinerte Multer Med Råkrem

Aquavit Marinated Cloudberries With Raw Cream / Akevittmarinerte Multer Med Råkrem

Toffees With Ginger & Nuts / Karameller Med Ingefær & Nøtter

Toffees With Ginger & Nuts / Karameller Med Ingefær & Nøtter

Medieval Monday – Sauge – Chicken with Sage Sauce / Kylling med Salviesaus

A 15th Century recipe found on One Year and Thousand Eggs
Medieval Monday_headingSauge – Chicken with Sage Sauce_post

A recipe from From the 15th Century cook book Harleian MS. 279, Volume I, found on One Year and Thousand Eggs a treasure chest of a blog for anyone interested in medieval recipes.

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Blackcurrent Ham / Solbærskinke

A delicious ham recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cook Book) published about 10 years ago
Blackcurrent Ham / Solbærskinke

The Big Mini Cook Book is a collection of 10 booklets bound as one book published by the Norwegian Meat Information Office. One could pick up these booklets at grocers for free about 10 yeas ago and they became very popular.

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Medieval Monday – 15th Century Gingerbread / 1400talls Krydderkake

A spicy cake recipe found on Tunspit & Table
Medieval Monday_heading14th Century Gingerbread_post

Kim who runs ‘Tunspit & Table‘ writes: The recipe is surprisingly straight forward, considering its age. It of course doesn’t give many quantities, but you can essentially spice it to taste. As to whether you should include ginger or not, I think that it’s a matter of personal preference, or you can do as I did and add ginger to half the recipe. I haven’t tried using sanders to colour the paste but it seems to be available online, or you can substitute it with a little food colouring.

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1950s Coronation Chicken / 50talls Kronings Kylling

A great 1950s dinner recipe found on goodhousekeeping.com1950s - Coronation Chicken_post

Created by Rosemary Hume, founder of London’s L’Ecole du Petit Cordon Bleu, this dish was served at the Queen’s Coronation in 1953. The recipe was published ahead of the Coronation so the dish could also be enjoyed at street parties nationwide. Still perfect for a summer party.

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