Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

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.

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Cuban Coffee Cream / Kubansk Kaffekrem

A dessert recipe found in “The Story of Coffee and How
To Make It” published by the Cheek-Neal Coffee Co in 1925
Cuban Coffee Cream / Kubansk Kaffekrem

Desserts flavored with coffee tends to be most popular among grown-ups, but who cares, we are grown-ups aren’t we

Ted
Winking smile

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Orange Mousse / Appelsinfromasj

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985

Orange Mousse / Appelsinfromasj

I have to confess that I have never been particularly excited about dessert gellies. Even as  a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted

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Caviar Mousse and Caviar Cream / Kaviarmousse og Kaviarkrem

Recipes for a delicious starter and a smooth sandwich spread found in ”Cappelens Kokebok” (Cappelen’s Cook Book)
published in 1991

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originalCaviar made with smoked cod roe is a very popular sandwich spread in Scandinavia and are available both in glass jars and in tubes like this one.

The caviar mousse and caviar cream in these recipes are made with unsmoked roe from cod or similar fish and that makes for a lot milder and smoother taste.

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Caribbian Ginger Mousse / Karibisk Ingefærmousse

A dessert recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

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Elisabeth Moxon’s Lemon Posset / Elisabeth Moxons Sitronmousse

A really classic recipe found in “Robert Carrier’s Kitchen
Cook Book
published by Marshall Cavendish Ltd in 1980
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In context:
moxton_02Elizabeth Moxon (fl 1740–1754) was an English writer known for her influential cookery book: English Housewifry. She has been called one of “the female pioneers of English culinary writing”.

Her book was presented as practical help for “Mistresses of Families, higher and lower Women servants” based on Moxon’s thirty years of “practice and experience”. Along with moxton_01the numerous recipes for “soops, made-dishes, pastes, pickles, cakes, creams, jellies, made-wines, &c” she offered month-by-month menu plans for lunch, supper etc. with diagrams and instructions on how to set out a variety of dishes on the table, in the style of the 18th century.

English Housewifry was published in Leeds in 1741 by James Lister, owner of the Leeds Mercury newspaper. It sold well, and from the second edition in 1743 it was marketed in London as well as Yorkshire, and was probably the first cookery book with provincial origins to make the move to the capital. In 1758 the eighth edition appeared, with extra recipes collected from “gentlewomen in the neighbourhood”. By this time it is believed the rights belonged to Griffith Wright whose family went on reprinting the book until 1790. A sixteenth edition was printed in London in 1808.

Customers of earlier editions were told they could buy their copy from the author in Pontefract. Her residence there in the 1740s and her long experience of housewifery are almost all that is known about Moxon’s life.

You can read the book in a rather new edition in pdf format here and in a very old edition  here. And Amazone has got both several  paperback editions and a hardcover edition from 2008 in stock – Ted

Salmon Mousse with Cold Sauces / Laksemousse med Kalde Sauser

A starter recipe found in “Forretter” (Starters) published
by Hjemmets kokebokklubb in 1979

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Champagnemousse / Champagne Mousse

A rather poch dessert recipe from “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1980
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Party Mousse / Fest Fromasj

A dessert recipe found on “Snart ferdig” (Soon finished)
published by Hjemmets Kokebokklubb in 1984
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Write in port wine or madeira in a recipe and you got my undivided attention. Add hazelnuts and chocolate and you got my pulse raising too. This recipe got it all – Ted 🙂

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Moonlight Pudding / Måneskinnspudding

A classic Norwegian dessert with historic connections
found on detsoteliv.no
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This was actually the favourite dessert of Norway’s great composer, Edvard Grieg. Grieg had his last big party under the chandeliers at Engebret Café in Oslo in 1906, the year before he died. On Engebret Café’s website you can read that “at this party real turtle soup, moonlight pudding and sweet Champagne was served”.

By this one should understands that “Moonlight Pudding” was regarded as a luxurious dessert in the past, and that means it is well worth bringing it back on the menu.

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Recipe posted at:
FoodieFridays_buttonthe-weekend-social-badge-small-msp-1fiestafriday

Soft Cream Mousse With Brandy-Oranges / Myk Fløtefromasj Med Konjakk-Appelsiner

A delicious dessert from “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1981
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Oranges were quite popular in desserts when I was a kid and my mother often made a simple but very good dessert called orange cream. It was simply whipped cream tasted with orange juice and mixed with thin slices of oranges like the dessert in this recipe and she topped it with grated chocolate. I loved that dessert – Ted

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonTuesdaysTable copyfiestafriday

Pineapple Mousse / Ananasfromasj

A recipe from “Dreyers Kokebok I Farger” (Dreyer’s Cook Book In Colours) published by Dreyer in 1968

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See this and lots of other delicious recipes here:
TuesdaysTablethe-weekend-social-badge-small-msp-1[4]