Tart in Ymber Day / Terter for Emberdagene

A fasting tart recipe found at Let Hem Boyle
Tart in Ymber Day / Terter for Emberdagene

In the liturgical calendar of the Western Christian churches, Ember  (Ymber) days are four separate sets of three days within the same week — specifically, the Wednesday, Friday, and Saturday — roughly equidistant in the circuit of the year, that are set aside for fasting and prayer. These days set apart for special prayer and fasting were considered especially suitable for the ordination of clergy. The Ember Days are known in Latin as the quattuor anni tempora (the “four seasons of the year”), or formerly as the jejunia quattuor temporum (“fasts of the four seasons”).

The four quarterly periods during which the ember days fall are called the embertides.

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Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

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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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Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.

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Wholemeal Waffles with Oats / Grove Vafler med Havregryn

A slightly surprising waffle recipe found on  nrk.no
Wholemeal Waffles with Oats / Grove Vafler med Havregryn

You do not have to bring a waffle iron on camping. You can
fry the waffles on the camp fire in the frying pan.

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Salmon Curry / Laksekarri

A dinner recipe found in “How To Eat Canned Salmon”
publisert av Alaska Packers Association in 1900

Salmon Curry / Laksekarri

A curry dish with a surprisingly copious use of curry powder the age of the book taken under consideration. In other words, a rather hot curry seen with Western eyes – Ted

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Crisp Skinned Salmon with Fetta & Potato Mash / Sprøskinnet Laks med Feta og Potetmos

A lunch recipe found on “Winter Warmers Recipe Book”
a free E-book published by Lemnos

Crisp Skinned Salmon with Fetta & Potato Mash / Sprøskinnet Laks med Feta og Potetmos

Make creamy mashed potato really special by adding fetta
for extra flavour and texture.

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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Orange and Lemon Cream / Appelsin- og Sitron Krem

A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Orange and Lemon Cream / Appelsin- og Sitron Krem

Just by looking at the list of ingredients you know that this dessert
is going to taste absolutely delicious – Ted

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

A cake recipe found in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia
Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

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Virginia Spoon Corn Bread / Maisskjebrød Fra Virginia

A bread recipe found in “War Time Recipes”
published by Proctor & Gamble Co in 1918

Virginia Spoon Corn Bread / Maisskjebrød Fra Virginia

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It’s so soft, it can be served – and eaten – with a spoon.

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