Medieval Monday – Almond Milk / Mandelmelk

A staple medieval recipe found on mediumaevum.tumblr.com
Medieval Monday - Almond Milk / Mandelmelk

Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dishes as a substitute for milk or cream, especially on “fish days”, when the church placed restrictions on what foods could be eaten (the most prominent of which were the days during lent). Fortunately, almond milk is quick and easy to make.

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Orange and Cinnamon Drink & Cocoa with Ginger / Appelsin og Kaneldrikk & Kakao med Ingefær

Warm drink recipes found in a booklet published by tine.no
Orange and Cinnamon Drink & Cocoa with Ginger / Appelsin og Kaneldrikk & Kakao med Ingefær

When winter is at its coldest it is wonderful to cuddle up with a hot and delicious milk drink. Whether it’s at home in front of the fireplace or out by the fire on a hike. Hot milk drinks warms both your inside and outside. Hot cocoa, chai tea, chocolate milk with coriander or mint. There are countless variations you can make.

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Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

An eighteen centure sickbed recipe found on Revolutionary Pie
Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

Karen Hammonds who runs Revolutionary Pie writes: Modern custard recipes usually call for vanilla, but that wasn’t used in America in colonial times. Thomas Jefferson first brought vanilla beans back from France in the 1890s, and as Richard Sax noted in Classic Home Desserts, vanilla extract wasn’t widely available until the mid-19th century. Eighteenth-century custards were flavored with wine or brandy, tea, or spices. I added nutmeg to Simmons’s recipe since it seemed so bland — but I guess that was sort of the point.

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Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

A great dessert recipe found in “Hershey’s Make it Chocolate!” published by Hershey in 1987Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

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Amaretto (Italian for “a little bitter”) is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy. Various commercial brands are made from a base of apricot pits, almonds, or both.

Amaretto serves a variety of culinary uses, can be drunk by itself, and is added to other beverages to create several popular mixed drinks, as well as to coffee and ice cream.

Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

A contemporary take on a traditional Spanish
dessert recipe found on meny.no

Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.

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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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Chocolate Pots de Creme / Sjokolade Pots de Creme

A classic French dessert recipe found on epicurus.com
Chocolate Pots de Creme_post

Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.

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Walnut Milk / Valnøttmelk

A recipe for a dairy free milk found on bhg.com
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Silky nut milks are a great alternative to traditional dairy milks
and are surprisingly simple to make.
For a smoother milk, strain with a cheesecloth.

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19th Century Excellent Potato Pudding / 1800talls Utmerket Potetpudding

Some content on this page was disabled on April 6, 2017 as a result of a DMCA takedown notice from Kim Connor. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/

Medieval Monday – 15th Century Roasted Milk / 1400talls Stekt Melk

Some content on this page was disabled on April 6, 2017 as a result of a DMCA takedown notice from Kim Connor. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/

Duchess Potatoes / Duchessepoteter

A great way to serve potatoes found on frukt.no
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Duchess Potatoes are mashed potatoes with added egg yolks, shaped with piping bag or knife and then roasted in the oven. A decorative new twist to your dinner.

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Health Advice From the Past – Part 1 – Ice Cream

What greater tribute could be given
a health food!

icecream_ill        Ice cream heads the list of wholesome, nutritious, appetizing foods in hospitals and health sanitariums. Doctors and dietitians know that it is a health food full of nutriment. Nutrition experts recognize it as an accepted way of giving children more pure rich milk and cream. What greater tribute could be given a health food!

        The ice cream that you buy today is a pure dairy product made of rich milk and cream and the same wholesome ingredients you would use at home. Made in modern plants under official health regulations, its purity is assured.

        Give ice cream to your children often. When you buy it, look for this emblem of purity and wholesome-ness.

Copyright 1926: Research Council,
Ice Cream Industry,
Harrisburg. Pa

From an add published in
“The Ladies’ Home Journal”
January 1927

Millet porridge / Hirsegrøt

A classic breakfast porridge recipe found on tine.no
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Millet porridge is a flavorful porridge suitable for both breakfast and and an evening meal. The porridge can be cooked with whole grain or millet flakes.

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Depression-era Blueberry Pudding / Blåbærpuddung fra De Harde Tredveåra

A dessert recipe from harder times found in
Bite From The Past
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The girl who runs Bite From The past writes: A librarian friend of mine recently came across a cookbook in our collection that she felt I had Depression-era Blueberry Pudding_ill_thumb[22]_thumbto know about! It is “The World’s Modern Cook Book and Kitchen Guide for the Busy Woman” by Mabel Claire, published in 1932. It’s got beautiful typeset that makes you want to bob your hair, grab your heels and gloves, and hop a train into the city.

But a close look through the recipes reveals less than glamorous times for American housewives, who struggled to stretch food dollars in the midst of one of the greatest economic calamities of our country’s history. The book is full of recipes for casseroles, potluck desserts, and dishes made with cheap commodities like eggs, oats, and noodles. I wonder if the women who cooked from it thought, as I do, that it does a good job of making frugal cooking look fancy.

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Crema Catalana with Raspberries / Crema Catalana med Bringebær

A classic dessert recipe found in a promotion booklet
published by
rema1000
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Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of the crème brûlée. It is from Catalonia, Spain, where it is a specialty.

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