“The International Cook Book” by Alexander Filippini

“The International Cook Book” by Alexander Filippini

The International Cook Book

By
Alexander Filippini

published in 1911

Alexander Filippini

Alexander Filippini
Formerly of Delmonico’s, and Travelling Inspector of
the International Mercantile Marine Company.
Author of “The Table”

Over 3,300 Recipes gathered from all over the World, including
many never before published in English. With complete menus
of the three meals for every day in the year.

You can download this book in pdf format
by clicking the icon below

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Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

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Outdoor Cooking … Made Easy by Joseph D Bates Jr published in 1955

Outdoor Cooking

From the book intro: Let’s have fun in the great out-of-doors, where the blue sky is our roof and where the ever changing beauty of streams, lakes and hills makes food taste so much better than it ever could in the familiar confines of the family dining room!

Those of us who already are backyard chefs will find in this booklet many suggestions which make outdoor cooking much easier; plus culinary hints and recipes which are refreshing changes from the unimaginative frankfurters and hamburgsandwiches which too often become a habit.

Those who never have tried outdoor cooking before should find that preparing good food is much simpler than the uninitiated might suppose.


No campfire recipe for you to day visitors, but a whole book full of out door cooking tips and recipes. You can download the book in
pdf format by clicking the icon below

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Tourtière de Crème Grand Mernier

A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
Tourtière de Crème Grand Mernier

“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard

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Almond Health Bread / Helsebrød med Mandler

A recipe found in “Almond Recipes for the well balanced menu” published by Blue Diamond Almonds Brand in 1916
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This bread may not be considered as very healty in our day and age with all that sugar and molasses, but it does at least sound very tasty

Ted
Winking smile

If you want to download this book in pdf format
you can do that
HERE

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Knox Dainties / Knox Gelegotteri

Lovely jelly sweets recipes found in “Knox Gelatine Dainty Desserts – Salads – Candies” published in  1927”Knox Dainties / Knox Gelegotteri

I have to admit that I love homemade sweets. We always made marzipan, cream and chocolate caramels and candied fruit for Christmas when I was a kid and the thought of those can still make me drift off into lovely childhood memories. I think it’s time to start planning the easter sweets – Ted

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Jelly Filled Sugar Cookies / Gelefylte Småkaker

A cookie recipe found in “Cooky Jar Favourites” published
by the Tested Recipe Institute in 1960
Jelly Filled Sugar Cookies / Gelefylte Småkaker

From the cover: Delicious cookies to serve for dessert – At parties – For Snacks – To pack in lunch boxes.

The fifties and early sixties was a great decade for us kids. No wholemeal bread or raw carrots in the lunch box, just cookies. Our parents had just been through WWII and they wanted the best for us. Cookies were scarce on the ground in the first part of the forties, at least here in Norway due to rationing on most goods, so the post-war baby boom which I was a part of were not denied the sweet stuff.

Ted
Winking smile

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Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

A lunch recipe found in “60 Ways to Serve Ham” published
by Armour & Company in 1930
Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

Armour & Company published a series of these cookbooks promoting their hams and bacon  in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.

‘60 Ways to Serve Ham’

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Apple Pie / Eplepai

A classic pie recipe found in “Cake Baking Made Easy”
published by Airy Fairy Flour in 1927

Apple Pie / Eplepai

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

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Daffodil Cake / Påskeliljekake

A fancy cake recipe just right for the upcoming Easter
found in “Igleheart Cake Secrets” published in 1928
Daffodil Cake / Påskeliljekake

This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted

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