Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

A classic Norwegian side dish recipe found on frukt.no
Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

Stewed cabbage is a classic Norwegian side dish that you easily make yourself. It is usually served with meat balls, dinner sausages and any sort of smoked meat.

You can buy packages of half finished stewed cabbage (cooked, dried cabbage flakes and the dry ingredients for the sauce) at most grocers here in Norway, but the result is nothing compared with what you get if you cook stewed cabbage from scratch yourself.

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Tiger Nut Balls / Tiger Nøttekuler

A 3.500 year old sweet recipe found on historyextra.com
Tiger Nut Balls / Tiger Nøttekuler

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.

Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.

I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.

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Medieval Monday – Powder Fort

A medieval spice mix recipe found on Let Hem Boyle
Medieval Monday_headingPowder fort_post

The girl who runs Let Hem Boyle writes: Powder Fort also called powder forte, poudour fort, strong powder. Spice mixtures was very common in medieval cooking. “Forme of Cury” for example has lots of recipes that calls for powder douce or powder fort spice mixtures.

You will find lots of different versions of powder fort on internet and in books. The medieval recipes doesn’t usually tell the exact measures of the spices used in spice mixtures or what kind of spices to use. One way to look for the perfect combination of these spice mixtures is to read the recipes and collect the most suitable spices from other recipes in the same source. If you don’t have access to some of the spices, that doesn’t matter!

Powder fort is a strong and warm spice mixture.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Coffee And Molasses Dream Bars / Drømmekaker med Kaffe og Mørk Sirup

A flashback from the thirties found at lostrecipesfound.com
Coffee And Molasses Dream Bars / Drømmekaker med Kaffe og Mørk Sirup

These bars are richly flavored with molasses, strong coffee and a generous portion of ground cloves. They’re adapted from a recipe originally published 33 years ago in a community cookbook from Ladies Aid at Zion Evangelical Lutheran Church in South Milwaukee. Slather the coffee icing on while the bars are still warm.

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Herb Bread / Urtebrød

A fancy bread recipe found in “Gjærbakst” (Yeast Bakery)
published by Hjemmets Kokebokklubb in 1979

Herb Bread / Urtebrød

Baking bread where the dough has been given a pattern by rising in a basket or baking them in pans, clay bowls or clay flower pots makes a nice change from standard bread baking.These herb bread are baked in clay pots, and may even be served at the table in the pots.

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Potato Pancakes with Crispy Bacon / Potetkaker med Sprøstekt Flesk

A great breakfast recipe found in “Sunt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Potetkaker med sptøstekt flesk_post

A simple mixture of potatoes and onions, here transformed into airy potato pancakes with a “crown” of crispy bacon. A lovey smell will spread in the kitchen while you cook them!

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Round Crispbread / Runde Knekkebrød

A recipe for Norwegian crispbread found on brodogkorn.no
Round Crispbread / Runde Knekkebrød

These round crispbread are both wholesome, delicious and easy to make with wheat and whole wheat. They are great for breakfast with your favourite spread and keeps you feeling nice and full until lunch.

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Potato Lefse / Potetlefse

A traditional Norvegian lefse recipe found on brodogkorn.no
Potato Lefse / Potetlefse

Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.

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Slab Bread / Hellebrød

A recipe for Stone Age bread gound on nrk.no
headingSlab Bread / Hellebrød

Why not bake your own bread when you’re camping? Baking bread on a slab of stone is bread baking Stone Age style. If you really want to create authentic northern European Stone Age bread replace the wheat grains and wheat flour in the recipe with rye grain and rye flour. The wheat had not come this far north at that time. And skip the salt and taste the bread with wild herbs that would have grown here then, for example, yarrow or nettles.

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The Goat Curry in William Thackeray’s “Vanity Fair” / Geitekarrien i William Thackerays “Forfengelighetens Marked”

A hot curry recipe found on theguardian.comThe goat curry in William Thackeray's Vanity Fair_post

“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.

Fra “Vanity Fair” av William Makepeace Thackeray

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Calzone al Prosciutto Cotto Affumicato – Calzone with Ham and Apples / Calzone med Skinke og Eple

A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
Calzone al Prosciutto Cotto Affumicato

This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.

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New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted

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Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni  and can be translated as “pepper-water”.

The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.

By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”

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Refrigerator Biscuit Cake / Kjøleskapskjekskake

A no-bake chocolate cake recipe found in “The Chocolate Book”
by Valerie Barrett published in 1987

Refrigerator Biscuit Cake / Kjøleskapskjekskake

Sometimes it’s nice to make a cake that needs no baking, just an overnight stay in the refrigerator. This is such a chocolate cake, full of crunchy and sweet goodies.

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