An immigrated marmalade recipe found in “Nye Mesterkokken” (The New Master Chef) published by Skandinavisk Presse AS in 1974
If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.
This simple recipe provides two tasty loaves that are nice both to give away and serve yourself. Wrap them in nice paper and decorate with a nice bow. A nice gift that is guaranteed to be well received.
Tip: Yeast baking is always best fresh out of the oven, but it’s also suitable for freezing. Make a large portion if you have room for a couple in the freezer.
A recipe from “To Win New Cooking Fame – Just Add Waluts” published by Diamond Brand Walnuts in 1937
To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”
A brownie recipe found in “Hershey’s Make It Chocolate!” published by Hershey in 1987
Mint is I guess something one either love or hate. I have friends who can’t stand it, but for my part I love it in any form. Nothing beat a good book and a steaming cup of mint tea in the evening particulary when combined with a few thin After Eight mint wafers. A couple of these brownies would do nicely too – Ted
A healthy lunch recipe found in “Rethink School Lunch – Cooking With California Food” an E-book published by Center for Ecoliteracy
Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.