Old-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

A preserve recipe found on what was then called about.comOld-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

This quick and easy recipe for strawberry preserves is made without added pectin. It’s a vintage recipe and it makes about four half-pint jars.

A candy thermometer is recommended for the best results. There are other methods for testing the preserves. See the jelling tests below the recipe.

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Liver with Apples and Bacon / Lever med Epler og Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon / Lever med Epler og Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

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Warming Ginger Soda / Heit Ingefærdrikk

A classic summer drink perfect for picnics or outdoor
evening parties found on
goodhousekeeping.co.uk
Warming Ginger Soda / Heit Ingefærdrikk

A delicious old-fashioned drink, perfect to sip at a picnic
or on a summer evening party.

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Steak and Oyster Pie / Biff- og Østerspai

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

Steak and Oyster Pie / Biff- og Østerspai

During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.

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Bacon Pancakes / Fleskepannekaker

A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in 1991
Bacon Pancakes / Fleskepannekaker

The childhood dream in the old days for many Norwegian children was to eat bacon pancakes as often as they wanted, and as many as possible. But pancakes takes time to cook, and there were usually several people round the table, so the cakes had often dispensed equally between the them.

One hardly ever hear of people eating bacon pancakes  any more. That’s a pity really, because it is a delicious dish, particularly served with lingonberry jam as suggested in the recipe – Ted

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Maiden Draason’s Apple Slices (monks) / Jomfru Draasons æbleskiver (munker)

A modern version of a classic Norwegian dessert
found on allers.no

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Despite their name apple slices contains no apples today. Around the year 1700 they consisted of thin apple slices turned in flour and egg and then fried in butter in a fryingpan. But don’t let this unimportant detail keep you from making this modern day version  of these delicious dessert goodies.

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Old-fashioned Currant Cake / Gammeldags Korintkake

An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking)
published by Ernst G Mortensen’s Forlag in 1984
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This recipe contains currants and since there is a little confusion about what this really is, here’s Wikipedia’s explanation on the subject;
Currants are dried, dark red, seedless grapes. They are dried to produce a black, tiny shrivelled, flavour-packed flavouring. The grapes were originally cultivated in the south of Greece, and the name currant comes from the ancient city of ‘Corinth’. These currants are known as Zante currants in the States.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday_christmas

Trifle With Baked Spiced Plums, Amaretti & Syllabub / Dessert Med Bakte, Krydrede Plommer, Amaretti & “Syllabub”

A Classic English desert recipe found on Tesco RealFood

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In context:

Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub, there is considerable variation in spelling) is an English sweet dish described by the Oxford English Dictionary as “A drink or dish made of milk (freq. as drawn straight from the cow) or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured.”

It is reputedly most traditionally made by the milkmaid milking the cow directly into a jug of cider.

History:
Syllabub is known in England at least since John Heywood’s Thersytes of about 1537; “You and I… Muste walke to him and eate a solybubbe.” The word occurs repeatedly, including in Samuel Pepys’ diary for 12 July 1663; “Then to Comissioner Petts and had a good Sullybub.” and in Thomas Hughes’s Tom Brown at Oxford of 1861; “We retire to tea or syllabub beneath the shade of some great oak.”

A later variation, known as an Everlasting Syllabub, adds a stabiliser such as gelatine or corn starch.

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