A recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot and Cold Dishs) published by Den Norske Bokklubb in 1988
This is a heavy soup that can be served as a full meal
with butter and rolls.
Category Archives: Nutmeg
Coffee Spice Cake / Kaffe- og Krydderkake
A cake recipe found in “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925
As I mentioned the first time I posted from this book, food flavoured with coffee tends to be most popular among grown-ups. But who cares, as I concluded then, we are grown-ups aren’t we – Ted
Apple Pie / Eplepai
A classic pie recipe found in “Cake Baking Made Easy”
published by Airy Fairy Flour in 1927
This is the third of these lush cookbooks flour, chocolate and yeast producers published in the 1920s I’ve prepared for posting lately. They must have made money back then, because these books were not cheap to make and we should all be thankful to those people who have had the sense to save them for posterity so we can all enjoy them today – Ted
Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding
An eighteen centure sickbed recipe found on Revolutionary Pie
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.
Loudoun’s Apple Pudding / Loudouns Eplepudding
An 18th centure dessert recipe found on evolutionarypie.com
Karen Hammonds who runs https://revolutionarypie.com writes: John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century.
Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola
A spicy Quiche recipe found on teatimemagazine.com
The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.
Apple Pandowdy / Eple Pandowdy
A 17th Century dessert recipe found on Revolutionary Pie
The girl who runs Revolutionary Pie writes: According to John Mariani in “The Dictionary of American Food and Drink”, pandowdy was first mentioned in print in 1805. The dessert turned up decades later in Nathaniel Hawthorne’s “The Blithedale Romance” (1852):
“Hollingsworth [would] fill my plate from the great dish of
pan-dowdy.”
In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Which is a true pandowdy? I don’t think anyone really knows for sure.
Poacher’s Pie / Tjuvjeger Pai
En classic British pie recipe found on cookit.e2bn.org
This recipe goes back a long time but was still popular amomg middel class Brits in the thirties as their dinner habits still was rather conservative back then.
By the 1950’s, poacher’s pie had become a working class dish and used cheaper ingredients, such as just sausage meat, and was cooked with only a top made of mashed potatoes.
Omelette aux Épinards – Spinach Omelette / Spinatomelett
A delicious omelette recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
19th century Newport Lady Cakes / 1800talls Newport Lady Kaker
A spicy 19th century tea cake recipe found on
A Taste of History with Joyce White
Joyce White who runs A Taste of History with Joyce White writes: This recipe is one in a collection of 19th century recipes I found at the Maryland Historical Society. It is a light and moist cake that is lightly scented with nutmeg. Perfect with your favorite cup of tea!
Queen’s Gingerbread / Dronningens Krydderkake
A recipe from medieval times found on theguardian.com
A dark, highly spiced slab gingerbread (what the Elizabethans would have called a sweetmeat) that’s rather firm like panforte, and ever so good cut into small diamonds to serve with brandy after dinner.
Rice á la Soeur Nightingale / Ris á la Soeur Nightingale
A great breakfast recipe found on yourhomemagazine.co.uk
Florence Nightingale was a statistician and social reformer who later became recognised as the founder of modern nursing. Popularly known as the ‘Lady with the Lamp’, Nightingale dedicated her life to helping wounded soldiers during the Crimean War.
Florence Nightingale enjoyed food, and it became one of her few pleasures when she began to suffer from ill health later in life. She was particularly fond of curry, which was the inspiration for this particular breakfast recipe developed in memory of Florence by Chef Charles Elme Francatelli.
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