This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted
Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.
Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.
When the list of ingredients for making this hot chocolate drink runs
down to 11 items one quickly realize that here we’re not talking about
a couple of spoons instant cocoa tirred into hot milk – Ted
This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.
A traditional Norwegian dish found on matprat.no
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
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
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
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.
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.
A spicy Quiche recipe found on teatimemagazine.com
The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.
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
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.
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.
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.