Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Beef Patties Creole / Kreolske Karbonader

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

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Traditional Norwegian Sodd / Tradisjonell Sodd

A traditional Norwegian dinner recipe found on spar.noTraditional Norwegian Sodd / Tradisjonell Sodd

Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!

Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted

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Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by  Dairy Australia

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted

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Tomato-Cheese Toast / Tomat- og Ostetoast

A snack recipe found in “New Fashion Plates for Your Menu”
published by Planters Edible Oil Co in 1932
Tomato-Cheese Toast / Tomat- og Ostetoast

Cheese sandwiches is a snack dish that never seems to go out of style.
I’ve found recipes for such from every decade through out the last
century and both decades in this. Cheese sandwiches really
deserves to be called a classic – Ted

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Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

A refreshing dinner recipe found in  “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988
Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.

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Italian Sausage Mould / Italiensk Pølseform

A recipe from the free booklet “Mini Kokebok – Pølser”
(Mini Cook Book – Sausages) published by the
Norwegian Meat Information Office

Italian Sausage Mould / Italiensk Pølseform

It’s a myth that dishes baked in the oven are harder to cook than other dishes. The fact is that once you have completed the preparation, the dish makes itself. Sausages also have the advantage that they are quickly done. As you see, you have good reasons and try cooking sausages this way.

A cookbook featuring nothing but sausage recipes is the most natural
thing here in Norway, we eat the stuff like we’re afraid they’ll all
mysteriously disappear from the shop shelves over night

Ted
Winking smile

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Russian Borsht / Russisk Borsht

A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932Russian Borsht / Russisk Borsht

Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.

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Traditional Norwegian Stewed Fish / Plukkfisk

A traditional Norwegian dish found on matprat.no
Traditional Norwegian Stewed Fish / Plukkfisk

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.

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English Casserole / Engelsk Gryte

A quick dinner recipe found in “Mat for Travle” (Food for
Busy People)
published Hjemmets Kokebokklubb in 1982

English Casserole / Engelsk Gryte

I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted

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Veal Birds / Benløse Fugler

A dinner recipe found in “What’s New in Cookery” published
by Aluminum Goods Manufacturing Co in 1928

Veal Birds / Benløse Fugler

This dish was very popular among the people of the upper echelon
in Norway in the seventies. As I’m in no way part of that crowd I’m
not sure if they still serve it or if other dishes with similar confusing
names are more in vogue in those circles to day

Ted
Winking smile
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Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

A fish dinner recipe found in “Old Gloucester Sea Food Recipes”
published by Frank E Davis Fish Company in 1932

Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted

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Flensburg Stew / Flensburg Gryde

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew / Flensburg Gryde

Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.

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Shrimp Curry / Rekekarri

A dinner recipe found in “Cooking for a Man”
published by House of Heublein in 1953
Shrimp Curry / Rekekarri

Since it is my birthday today I thought it only right to post one of my
favourite dishes. I love curry and I love shellfish. And I even found
that recipe in a book that was published the year I was born. So now
those of you with a head for numbers can find out how old I am

Ted
Winking smile

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Baked Stuffed Tomatoes / Bakte Fylte Tomater

A lunch recipe found in “60 ways to Serve Star Ham”
published by  Armour Co in 1930

Baked Stuffed Tomatoes / Bakte Fylte Tomater

Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.

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Spicy Beans on Toast / Krydrede Bønner på Toast

A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Spicy Beans on Toast / Krydrede Bønner på Toast

Mild, mashed beans get a spicy and  hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.

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