Elisabeth Moxon’s Lemon Posset / Elisabeth Moxons Sitronmousse

A really classic recipe found in “Robert Carrier’s Kitchen
Cook Book
published by Marshall Cavendish Ltd in 1980
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In context:
moxton_02Elizabeth Moxon (fl 1740–1754) was an English writer known for her influential cookery book: English Housewifry. She has been called one of “the female pioneers of English culinary writing”.

Her book was presented as practical help for “Mistresses of Families, higher and lower Women servants” based on Moxon’s thirty years of “practice and experience”. Along with moxton_01the numerous recipes for “soops, made-dishes, pastes, pickles, cakes, creams, jellies, made-wines, &c” she offered month-by-month menu plans for lunch, supper etc. with diagrams and instructions on how to set out a variety of dishes on the table, in the style of the 18th century.

English Housewifry was published in Leeds in 1741 by James Lister, owner of the Leeds Mercury newspaper. It sold well, and from the second edition in 1743 it was marketed in London as well as Yorkshire, and was probably the first cookery book with provincial origins to make the move to the capital. In 1758 the eighth edition appeared, with extra recipes collected from “gentlewomen in the neighbourhood”. By this time it is believed the rights belonged to Griffith Wright whose family went on reprinting the book until 1790. A sixteenth edition was printed in London in 1808.

Customers of earlier editions were told they could buy their copy from the author in Pontefract. Her residence there in the 1740s and her long experience of housewifery are almost all that is known about Moxon’s life.

You can read the book in a rather new edition in pdf format here and in a very old edition  here. And Amazone has got both several  paperback editions and a hardcover edition from 2008 in stock – Ted

Crab with Rice and Almonds / Krabbe med Ris og Mandler

A recipe from “Gryteretter” (Casseroles)
by Jennie Reekie published in 1977

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What is it with people in the western world. Even on this obviously Eastern inspired dish we are suggested to both drizzle it with chopped parsley and garnish it with parsley sprigs. There are a whole world of herbs out there, lovely herbs, tasty herbs, exiting herbs, so why this dull, boring, trite parsley. I simply can’t understand it. The rest of the recipe is very nice though – Ted 😉

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Shrimp Olive Casserole / Gryterett med Oliven og Reker

A recipe from “Elegant but Easy Recipes” published i 1952
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Shepard’s Pie /Gjeterpai

A recipe from “Meats for Men” published by
Tested Recipe Institute in 1954
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In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. Folk etymology has led to the term “shepherd’s pie” being used when the meat is lamb, as shepherds are concerned with sheep and not cattle..

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Fluffy Fruit Pie / Luftig Frukt Pai

A pie recipe from “Delicious Dairy Dishes” published in 1936fresh fruit pie_post

Evaporated milk seems to have been the chosen substitute for cream in the US most of the last century. As far as I know we have only one type here in Norway an it is aproparately enough called Vikingmelk – Ted

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More Flea Market Finds

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It is a rainy, cold day in Oslo today, but luckily there was a flea market at the school just across the road from my flat so I found the right kind of jacket (In Norway we have a saying that goes like this; There’s is nothing called bad weather, only bad cloths) and then I walked the few hundred meters to the gymnastics hall where I knew the books would be. (It’s not the first time I’ve been to the flea market at this school of course)

I didn’t find as many cook books as last weekend, but on the other hand I found a couple of real classics, so all in all a good day along the bookshelves –  8 books, total cost 190 NOK = $ 29  – Ted

1
Wear-Ever’s 75th Anniversary Spirit of 76 Cook Book
By Margaret Mitchell
Published by Cutco Division in 1972
2
A Taste of Ireland in Food and Pictures
By Theodora Fitzgibbon
Published by Pan Books in 1968
3
Supper og Sauser (Soups and Sauces)
Published by Hjemmets Kokebok Klubb in 1980
4
Snart Ferdig (Soon finished)
Published by Hjemmets Kokebok Klubb in 1984
This brings my books in this series up to 28
5
Stora Boken om Smörgåsar & Smörgåstårtor [Swedish]
(The Big Book About Sandwiches and Sandwich Cakes)

Published by ICA Bokförlag in 1984
6
Vännernas Kokbook (The Friends’ Cook Book) [Swedish]
By 9 of Sweden’s most well known cooks
Published by Eurocard AB in 1983
7
Robert Carrier’s Kitchen Cook Book
By Robert Carrier
Published by Book Club Associates in arrangement with
Marshall Cavendish Books in 1980
8
Bild Kok Boken (The Picture Cook Book) [Swedish]
By Birgitta Frantzén & Yvonne Sensoli
Published by Semic Press in association with
Åhlén & Åkerlunds Förlag in 1974

I already  have the Norwegian version of this book (Cook books are often published both in Norway and Sweden in slightly different versions). To my delight I discovered that the Swedish version was a lot thicker and had a lot more content than the Norwegian one – Ted

Pot Roast / Grytestek

A recipe from “Kokekurs I Bilder” (Cooking Course In Pictures) published by Norsk Kunst Forlag in 1968

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Jumble Sale Finds – Part 2

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This series should be well known to frequent visitors to this blog, I’ve posted lots of recipes from the books I already have and today I found 8 more. I don’t know how many books there are in this series, but I got 26 now and will be looking for more. Both the images and texts are easy to scan and the books are crammed full of nice recipes – Ted

All 8 books are published by Hjemmets Kokebok Klubb (Hjemmet’s Cook Book Club) and were printed between 1977 and 1881. Hjemmet is one of Norway’s most popular family weeklies.

1
“Desserter”
(Deserts)
2
”Festmat”
(Party Food)
3
”Fisk Og Skalldyr”
(Fish And Shellfish)
4
”Formkaker”
(Cakes Baked In Moulds)
5
”Lammekjøtt”
(Lamb)
6
”Mat Med Tradisjon”
(Traditional Food)
7
”Pasta”
(Pasta)
8
”Svinekjøtt”
(Pork)

Jumble Sale Finds – Part 1

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The autumn jumble sale season has finally started up in Oslo and when my sister called me earlier to day asking if I wanted to tag along for a round on this weekends markets I finished what I was doing as quickly as I could, hung up my kitchen apron (I was making fish patties) and went out to be picked up.

To day’s catch was so big that I have to present it in two parts and here is the first one – Ted

1
“Carl Butlers codebook – Fortsettelsen”
(Carl Butler’s Cook Book – The Continuation)
126 pages
published by J W Cappelen in 1981

I already have his first cook book and have presented several recipes from it on this blog – Ted
2
”Norsk Ukeblads Store Bakebok”
(Norsk Ukeblad’s Large Baking Book)
210 pages
published by Ernst G Mortensens Forlag in 1984

3
”MENU – Småretter Og Salater” [Danish]
(MENU – Snacks And Salads)
246 pages
Published by Lademann in 1975

4
”Italiensk Kokebok”
(Italian Cook Book)
222 pages
Published by Schribsted in 1980

5
”Gode Venner, Øl Og Mat”
(Good Friends, Beer And Food)
52 pages
Published by Den Norske Bryggeriforening
(The Norwegian Brewer’s Association)
Not dated, but my guess is mid to late sixties
6
”Kunglig Spis”
[Swedish]
(Royal Oven)
128 pages
Published by LTs Förlag in 1882

And last but not at all least two real Norwegian classics:

7
”Gyldendals Store Kokebok”
(Gyldendal’s Large Cook Book)
554 pages
Published by Gyldendal in 1957

8
”Aschehougs Kokebok”
(Aschehoug’s Cook Book)
664 pages
Published by Aschehoug in 1967

China Chicken With Natural Rice / Kinakylling Med Naturris

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979

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Chinese cuisine is incredibly fresh, elegant and lean. It is just the thing for dietfood that saturates without giving too many calories. Despite all the ingredients this dish is quick to make. Remember to buy the chicken pre-grilled.

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5 Fifties Variations On Hard Boiled Eggs / 5 Femtitalls Varianter På Hardkokte Egg

 

5 recipes from “Egg Og Eggeretter” (Eggs And egg Didhes) published by Cappelen in 1957

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See this and other delicious recipes on:
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PolIo con Rosmarino – Chicken With Rosemary / Kylling Med Rosmarin

 

A recipe from “Sainsbury’s Book of Italian Cooking” published in 1979

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See this and other delicious recipes on:
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Barley Flour Waffles With Grated Apples And Maple Syrup / Byggmelsvafler Med Revne Epler Og Maple Syrup

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979

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My first waffle recipe to day was rather decadent, so if you like your waffles healthier and more wholesome this is the recipe for you. “The New Food” was one of the first cook books in Norwegian that managed to make healthy food look tempting, even delicious. Other cook books on the theme had been published earlier of course, we’re not all born behind the barn you know 😉 . On the other hand, these books had a certain old schoolbook feel to them and the pictures in them made the food look dull and unappetizing.

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Calumet Chocolate Cake / Calumet Sjokoladekake

 

A recipe from the “Calumet Cook Book” published in 1921

 

 

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See this and other delicious recipes on:
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Strawberry Tart With Cream Sauce / Jordbærterte Med Kremsaus

A recipe from “Sommermat” (Summer food) published by Hjemmet’s kokebokklubb in 1979

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See this and other delicious recipes on:
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