Medieval Monday – Sweet Frumenty / Søt Frumenty

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

Chinese Pears / Kinesiske Pærer

A classic French dessert recipe found in “Mat For Alle Årstider”
(Food For All Seasons) published by Det Beste in 1977
Chinese Pears / Kinesiske Pærer

Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted  😉

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Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

A classic English appetizer recipe found in
“Harrods Cookery Book” published in 1985

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.

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Malt Loaf / Maltbrød

A traditional recipe found on thecakerecipe.co.ukMalt Loaf / Maltbrød

Malt loaf is a common snack food in the United Kingdom. Malt loaf has a sweet taste and a very chewy texture like very heavy, soft bread. It is made from malt and often contains fruit such as raisins. Malt loaf is usually eaten sliced and spread with butter.

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Colostrum Pudding / Råmelkspudding

A traditional Norwegian farmhouse dessert recipe found on bygdekvinnelaget.no
Colostrum Pudding / Råmelkspudding

Here is a traditional Norwegian recipe from Upper Sogndalen Country Women Society. In the old days colostrum pudding was a dessert always served after calving. Today there is hardly dairy farmers left in Upper Sogndalen. It does not matter if it’s not the first milking, the pudding sets, and it pudding freezes well.

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Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
Barley Cordial Soup / Byggryns Saftsuppe

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

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Apricot & Ginger Loaf / Aprikos- og Ingefærkake

A classic fruit cake recipe found on odlum.ie
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Austrian Stuffed Pancakes / Østerrikske Fylte Pannekaker

A great dessert recipe from “The Best of International Cooking”
published by Hamlyn in 1984
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I must have posted several recipes for filled pancakes already, but the truth is I love them. Particularly with sweet filling like these ones. Austrians seams to have a particular sweet tooth as most of their sweets and dessert recipes tends to go rather heavy on the sugar. What do I care, I got a sweet tooth myself the size of medium battleship – Ted 😉

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Swedish Port Wine Punch / Svensk Portvinspunch

A classic punch recipe found in “MENU – Internationalt Madleksikon” (MENU – International Food Encyclopedia) published by Lademann in 1976
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I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted  😉

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Baking Soda Cake / Natronkake

A baking recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
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Saxony Curd Cakes / Dravlekaker fra Sachsen

A classic German dessert recipe found in “The Best of International Cooking” published by Hamlyn in 1884
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Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture.

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Plum Cake / Plumkake

A traditional cake recipe found in “Det Nye Kjøkkenbiblioteket”
(The New Kitchen Library) published in 1971

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Many may  certainly find names like plum cake and plum pudding somewhat puzzling. And with good reason. The names are in fact misleading, It is not plums, but raisins and currants that gives these dishes their characterizing flavor.

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Raisin Fudge Cake with Almonds / Rosinfudgekake med Mandler

A cake recipe found in “Iglehearts Cake Secrets”
published in 1921

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Butter Fried Bananas / Smørstekte Bananer

A classic seventies dessert found in “Desserter” (Desserts)
published by Hjemmets kokebokklubb in 1979

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If you’ve never tasted fried bananas you’ve missed out on a rather delicious dessert. Chopped almonds, lemon juice and honey makes this quickly prepared and just as quickly fried dessert a real treat – Ted

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