Chalet Orange Soufflé / Chalet Appelsinsufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé / Chalet Appelsinsufflé

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century

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Chocolate Stout Pudding / Sjokoladepudding med Guinness

A recipe for a dessert full of flavour found on food52.com
Chocolate Stout Pudding / Sjokoladepudding med Guinness

A rich dark chocolate pudding that puts the store-bought version to shame. Why you’ll love it: You can never go wrong when pairing chocolate with more chocolate. Where this pudding exceeds the choco-norm is in the depth of flavor created by the addition of crisp, slightly bitter stout. Each bite hits the perfect balance between sweet and bitter – the only drawback is waiting for it to cool.

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Sundae Supreme

A dessert recipe found in “Whitman’s Chocolate Cookbook”
published by Whitman’s Chocolates Division,
Pet Incorporated in 1987

Sundae Supreme

The Sundae ( /ˈsʌndeɪ, ˈsʌndi/) is a sweet ice cream dessert. It typically consists of one or more scoops of ice cream topped with sauce or syrup, and in some cases other toppings including sprinkles, whipped cream, peanuts, maraschino cherries, or other fruits (e.g., bananas and pineapple in a banana split.).

According to the Oxford English Dictionary, the origin of the term sundae is obscure; however, it is generally accepted that the spelling “sundae” derives from the English word “Sunday”.

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Troll Cream / Trollkrem

A recipe for a classic Norwegian dessert found on matprat.no
Troll Cream / Trollkrem

Troll cream is an almost magical dessert – that four simple ingredients can be transformed into such a fresh, sweet, airy and delicious dessert in just a few minutes is pure magic. You can make troll cream with other types of berries too, but troll cream made with cranberries will always be the original!

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Plum Compote / Plommekompott

A classic Norwegian late summer dessert found on frukt.noPlum Compot / Plommekompott

Plum compot is a delicious dessert that often wakes nostalgia in Norwegians. The compote has been a classic here in this country for more than a hundred years. Serve it lukewarm with a little whipped cream or 50/50 cream and milk.

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Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

A dessert recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989

Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

Enjoy the sweet aroma of these waffles with the healthful
benefit of oat bran. Top with fresh fruit.

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Strawberry Rhubarb Fool / Jordbær og Rabarbra Fool

A quick and easy dessert recipe found on what was
then called
about.com
Strawberry Rhubarb Fool / Jordbær og Rabarbra Fool

If you’re watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream. This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.

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Eaton Mess

A traditional English dessert recipe found on goodtoknow.co.uk
Eaton Mess

Eton mess is a simple, delicious dessert, made with broken meringues, strawberries and cream. It gets it’s name as it is the dessert traditionally served at Eton College’s prize-giving picnic on June 4th. Ready in just 10 mins, this Eton mess recipe uses ready made meringues for speed but if you fancy a challenge you can make your own!

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Strawberry Parfait / Jordbærparfait

A dessert recipe from“150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936Strawberry Parfait / Jordbærparfait

One of the most decorative ice cream desserts is the parfait. Borrowed from the French, it truly lives up to its meaning, which is “perfection.” The recipes in this section consist of alternate layers of ice cream, crushed fruits, whipped cream, and rich, colorful syrups.

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Royal Dessert / Kongelig Dessert

A dessert recipe found in “Whitman’s Chocolate Cookbook” published by Whitman’s Chocolates Division,
Pet Incorporated in 1987

Royal Dessert / Kongelig Dessert

Yes, I guess I could eat that one. Hah, who am I fooling,
I could eat just about any dessert ever made

Ted
Winking smile

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Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979

Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it

Ted
Winking smile

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Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline / Pære Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

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Cooky Sundae Pie / Iskrempai

A recipe from an ad for Gold Medal Flour published
in the 1960 June edition of LIFE magazine
Cooky Sundae Pie / Iskrempai

Betty Crocker’s recipes and her flour – Gold Medal – give youan extra meaure of confidence … they’re both “kitchen tested” just for you!

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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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