A classic English preserve recipe found in “Harrods Cookery Book” published in 1985
The golden, down-covered quince changes color when it is cooked to give a pinkish-amber jelly. This autumnal fruit is high in pectin and is therefore ideal for jams, jellies and preserves. For an English touch to a meal, serve with meat or poultry.
A recipe from “Sylting og Dypfrysing” (Jam Making and Deep freezing) published by Hjemmets Kokebokklubb in 1981
Galia Melon has a distinctive grid pattern on the shell. The shell has a base color that is bright yellow, and the web pattern is gray-white to almost golden brown. Galia Melon is a big and round melon with a yellow and juicy pulp. It is actually somewhat larger than all the other sugar melons and can reach a weight up to 3-4 kg. The taste is aromatic, sweet and delicious.
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
Vienna allege – and not without reason – that the real Wiener Schnitzel is only available in Vienna. Maybe the Vienna air is an essential part of this course . Elsewhere, one very often get served Wiener Schnitzel as a thick piece of tough meat that has very little to do with the original. If you follow this recipe you should , however, get the right result. In it’s hometown the schnitzel is sometimes placed momentarily in a cloth before it is served. The reason for this is a Vienna proverb, which says that the real Wiener Schnitzel should be so free of grease, that a lady should be able to sit on it wearing her best dress, without getting grease stains on it.