A Scandinavian dinner classic found on rema.no
We associate these delicious, small frikadelles first and foremost with the Danes, but they are popular all over Scandinavia. The name, on the other hand, came via Germany, probably from Italian fritto, and refers to the frikadelles being cooked in a frying pan.
A dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
This dish is typical of the dinners here in Norway in the early sixties.
Even the dinnerware and tablecloth are typical for the sixties – Ted
A historic dinner recipe found on CookIt
The original recipe:
‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’
Pommeaulx (abridged)
A dinner recipe found in “Crisco’s Good Cooking Made Easy
Cook Book” published by Procter & Gamble Co in 1978
Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. Additional products marketed by Smucker under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, olive, sunflower, vegetable and blended oils.
If you’re living outside the US you can get hold of Crisco at My American Market if you want to try it in a typical American recipe – Ted
A 16th century recipe found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a delicate chewit – a meat and fruit pie enjoyed in the 16th century.
Sam writes: Britain loves pies, and recipes for them can be found in cookbooks going back centuries. This month I’ve chosen a 16th-century pie called a chewit that mixes sweet and savoury flavours – a combination that was popular in the Tudor era. Recipes from that time often refer to coffins – robust pastry designed more to contain the filling than to be eaten. My version, including measurements, is based on a 16th-century recipe.
A recipe found on dinmat.no – Source: Opplysningskontoret for egg og kjøtt
Patties are foods that everyone likes. Served at both lunch and dinner, the buffet and in many parties. Or why not enjoy the patties on good bread with fried onions and a little salad as an evening snack.
If I had a dollar for each time I have eaten this evening snack I would have been a rich man to day. I usually fry up 20 – 30 patties and put them in the fridge so I can pick out one or two If a get a little peckish when night falls. Always delicious, always satisfying – Ted 😉
See this and other delicious recipes on:
RecipeReminiscing 