Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

A delicious lunch recipe found in “Varme Småretter”
(Hot Small Dishes) published by Gyldendal in 1991

Mixed minced meat wrapped in puff pastry. The filling in this recipe consists of minced meat, spices and a pack of vegetable mix, but you can use your  vegetable mix and season to taste.

Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Piquant Straws / Pikante Strå

A snacks recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988

Every grocers has shelf after chelf with salt snacks these days so it is
so easy to grab a box or bag, but why not try this recipe for these
spicy snack straws instead the next time the snacks hunger hits you

Ted

Gratined Hot Dogs / Gratinerte Grillpølser

3 delicious hot dog recipes found on  gilde.no

Get in a great Saturday afternoon mood with these gratined hot dogs in three different varieties.

Classic Prawn Cocktail / Klassisk Rekecocktail

A classic appetizer recipe found on goodhousekeeping.co.uk

This delicious ever-popular starter has no cooking involved,
so it’s no hassle to prepare!

Toast Place Concorde

A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

Shrimp Toast Lyngør / Reketoast Lyngør

A sandwich recipe found in “Matglede Som Aldri Før”
(Food Enjoyment Like Never Before) published by
Skandinavisk Presse as in 1977

Lyngør is a village area on a group of small islands in the municipality of Tvedestrand in Aust-Agder county, off the southeast coast of Norway. The village is about 12 kilometres (7.5 miles) northeast of Tvedestrand city center and also 12 kilometres (7.5 miles) south of the city of Risør.

Previously a popular home for sea captains, the village is accessible only by boat, has no cars, and is known for its scenic harbour and charming wooden houses. It is recognized as one of the best-preserved communities in Europe. Most of the buildings are now summer homes, but there are about 70 permanent, year-round residents. A hugely popular destination in the summer months, it has in later years struggled to maintain a stable permanent population. The community has a sail-making factory, a few restaurants that are open during the tourist season, and a famous general store.

1700s Mushroom Ketchup / 1700talls Soppketchup

An exiting recipe found on ‘World Turn’d Upside Down‘
a blog you would not want to miss if you are at
all interested in historic recipes

Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: Mushroom ketchup was something I’ve been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.

   

The History of Condiments

Since ancient times people have used condiments to enhance their food. The first condiment was salt. Salt has always been used both as a preservative and to enhance the flavor of food. Vinegar has also been used since ancient times. Its name is probably derived from the French words vin aiger meaning sour wine. (Vinegar was used as a medicine as well as a food).

The Romans liked condiments and they made many sauces for their food. One of the most common was a fish sauce called liquamen. The Romans also grew mustard and they introduced it into the parts of Europe they conquered. They also made mint sauce.

In the Middle Ages mustard was a popular condiment in Europe. At first English mustard consisted of coarse powder and it was not very strong. However in 1720 a Mrs Clements of Durham began making a much smoother mustard powder. When mixed with water to make paste it was very hot but it proved to be popular and Durham became a center of the mustard industry. (For centuries mustard was used as a medicine as well as a food).

In the 16th, 17th and 18th centuries new condiments were invented. Pesto sauce was invented in 16th century Italy. Furthermore new sauces were invented in the 17th century including bechamel and chasseur. Chutney comes from India. It was first exported to England in the 17th century. Soy sauce, which was invented in China reached Europe in the 17th century and by the mid-18th century it was popular in Britain.

According to one story a French chef first made mayonnaise in 1756. However there are many stories about where it comes from. Hollandaise sauce was also first recorded in the mid-18th century. Ketchup began life as a Chinese fish sauce called ke-tsiap. The name was gradually changed to ketchup and in Britain people added other ingredients instead of fish. In the 18th century they began adding tomatoes. Sauces similar to tartar sauce were made in the Middle Ages but ‘modern’ tartar sauce was first made in the 1800s

In the 19th century with the Industrial Revolution condiments began to be mass-produced in factories. Tomato ketchup was a best seller and HP sauce was invented at the end of the 19th century. Meanwhile Worcester sauce was invented in Worcester in 1835 by John Lea and William Perrins. Horseradish sauce went on sale in bottles in the USA around 1860. Salad cream was invented in 1914.

As well as sauces people have also looked for ways to sweeten their food. Since the time of the Ancient Egyptians and probably before people have kept bees for honey. Over the centuries honey was very valuable and it was sometimes used as a currency or it was given as a tribute to a conqueror. Since ancient times people have also made an alcoholic drink called mead from honey.

Sugar cane first grew in South Asia. Later the Arabs and Europeans grew sugar cane. At the end of the 15th century sugar cane was taken to the New World. Sugar was first made from sugar beet in the 18th century. A German chemist called Andreas Marggraf was the first person to make sugar from beet in 1747. Saccharine was invented in 1879 by Constantine Fahlberg.

Text from localhistories.org

Corn Dogs / Innbakte Frityrstekte Pølser

A fairground classic recipe found on lostrecipesfound.com

Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.”  Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections.

Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighbourhood of Dallas who was baking corn-battered hotdogs in moulds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair.

Easy, portable and quick, corn dogs soon became fast-food-restaurant darlings. Cozy Dog Drive-in in Springfield, IL claims first-to-market status (1946) but restaurateur Dave Barham started selling at Hot Dog on a Stick in Santa Monica, CA, that same year.

   

California Cocktail

A great summer salad found in the “Småretter og Salater”
(Snacks and Salads) part of the
Danish series MENU Internationalt Madleksikon
Published by Lademann

I have no idea whether this salad recipe originates from California or if it is just a name the authors of the book thought was a fancy name. Whatever, the salad looks quite delicious – Ted

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Stuffed Pancakes / Pannekaker med Kjøttfyll

A recipe from “Varme Småretter” (Hot Snacks), a book in the
“Ingrids Beste” series published by Gyldendal in 1991

This minced meat and pancakes combination is not very common,
but it is certainly worth a try.

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Chicken Legs Piquant / Pikante Kyllinglår

A recipe from an ad for Heinz published in
LIFE magazine in 1957

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