Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker

An Indian recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker


Curry, peanuts and raisins are popular flavors of Indian cooking
and make a sensational filling for these healthful oat bran crepes.

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Tudor Vegetable Pie / Grønnsakspai fra Tudortiden

A meatless pie recipe from the Tudor era
found at historyextra.com

 Tudor Vegetable Pie / Grønnsakspai fra Tudortiden

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, a vegetable pie from the Tudor era.

Sam writes: This 1596 recipe for a “pie of bald meats [greens] for fish days” was handy for times such as Lent or Fridays when the church forbade the eating of meat (another similar recipe is called simply Friday Pie). Medieval pastry was a disposable cooking vessel, but in the 1580s there were great advancements in pastry work. Pies became popular, with many pastry types, shapes and patterns filled with everything from lobster to strawberries. This pie’s sweet/savoury combo is typical of Tudor cookery. I enjoyed it, but was glad I’d reduced the sugar content.

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Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

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18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

A classic breadpudding recipe fond on  recipes.history.com
18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.

18th Century recipe

Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.

— Randolph, Mary –  “The Virginia Housewife”

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Medieval Monday – Apple Puffs / Eplemosdessert

A Stuart era dessert/snack recipe found on CookIt!
Medieval M0nday - Apple Puffs / Eplemosdessert

In Stuart times, cooking methods were much as they had been for centuries.  Most food was still cooked over open fires, outdoors as much as possible, otherwise the houses became filled with smoke and the danger from fire was much greater.

Spit roasts were improved and became easier to use, otherwise trivets for frying and cooking pots for boiling were the main cooking methods.

This recipe is simple but nutritious, using eggs and apples, both of which were easily obtained in the countryside where most people still lived. The addition of raisins and ginger (both imported from abroad) were too expensive for most ordinary people, and used sparingly even by the better off.

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Norwegian Sunshine Buns / Solskinnsboller

A bun recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978
Norwegian Sunshine Buns / Solskinnsboller

In Northern Norway, these are usually called just “Solboller”
(Sun Buns) and they are eaten  at the end of the dark winter
to celebrate that the sun has returned.

You might have seen other recipes for Norwegian
Sunshine Buns, there is a multitude of them
out there. I’ve even posted at least one earlier – Ted

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Coffee Nut Cupcakes / Cupcakes med Kaffe og Nøtter

A baking recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925
Coffee Nut Cupcakes / Cupcakes med Kaffe og Nøtter

Yet another of those eats for adults from the book that tells you the story of coffee and gives you recipes for coffee tasting goodies.

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French Apple Pie / Fransk Eplepai

A classic French baking recipe found in”French Cooking”
published by Golden Apple in 1986

French Apple Pie / Fransk Eplepai

If you’re looking to try to get your hands dirty with some
classic French baking, why not start with this pie.

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Peanut Butter Cookies / Peanøttsmørkaker

A cookie recipe found in “Cooky Jar Favourites”
published by the Tested Recipe Institute in 1960

Peanut Butter Cookies / Peanøttsmørkaker

Peanut butter, raisins and oats should give these cookies the perfect
chewiness. Just the thing with a glass of lemonade for the children of the Norwegian post-war baby boom which I was a part back in 1960
when this book was published. Little Ted was 7 back then.

Winking smile

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Holiday Cake / Helligdagskake

A cake recipe found in “Coconut – Sun Sweetness From
The Tropics”  published by Franklin Baker Company in 1928

Holiday Cake / Helligdagskake

Since our National Day is only four days away here in Norway
I thought it appropriate to post a holiday cake to day so
my Norwegian visitors had time to bake it

Ted
Winking smile

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Ryschewys Closed – Dumplings / Melboller

A historic recipe found on One Year and Thousand Eggs
Ryschewys Closed – Dumplings / Melboller

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

From Laud MS. 553, Volume I

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Pinza – Venetian Cornmeal Cake / Maismelkaker fra Venezia

A classic Italian cake recipe in a modern version
found on epicurus.com
Pinza – Venetian Cornmeal Cake / Maismelkaker fra Venezia

Venetian Cornmeal Cake is a very old recipe, modernized here by Mary Ann Esposito. The dense cornmeal cake is full of dried fruit and nuts. The cake is rustic in appearance and refined on the palate.

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Aunt Jemima Pancakes Variations / Amerikanske Pannekakevariasjoner

Pancake recipes found in “A recipe No Other Mammy Cook Could Equal” published by The Quaker Oats Company in 1928
Aunt-Jemima-Pancakes-Variations_thum

Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical black characters. The character appears to have been a Reconstruction era addition to that cast.

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Medieval Monday – Sweet Frumenty / Søt Frumenty

A Twelfth Night side dish recipe found on cookit.e2bn.org
Sweet Frumenty_post2

This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).

This is the original recipe:

‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’

(Curye on Inglysch CI.IV.i.)

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Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

A contemporary Norwegian dinner recipe found on rema.no
Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

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Rema 1000 – A part of Norwegian grocers history

It began with the pursuit of a retail concept that was different than the traditional corner store. On a study trip to Germany in 1977 representatives of the Reitan Group were  impressed by the German discount chain ALDI’s implemented simplicity. When Odd Reitan opened the first REMA grocers February 15th, 1979 at Bromstad in Trondheim it was an ALDI imitation.

The initial phase

In the initial phase the selection was limited to 500-600 articles, but this range was too narrow to be profitable. The store in Mo i Rana, which opened the following year, therefore increased the range of products to 1,000 articles. This was a great success and was continued in the three stores which from then went by the name REMA. It also led to the name of the chain being changed to Rema 1000 – an abbreviation for Reitan Food, 1000 articles.

Expansion

The REMA 1000 concept has over the years been developed and improved, and the range of articles has changed in step with the times and customers’ shopping habits. But the Reitan Group still work by the same original philosophy.

Today

The Reitan family are among the richest people in Norway and not long ago people like that had a social conscience. But not in our day and age, The Reitan Group has recently changed their beer distribution routines to increase their earnings even more and it is already begining to cost people their jobs at local breweries. Mack Brewery in Tromsø announced today that they are forced to let 35 people go.