Fu Yong Hai – Chinese Omelette – Kinesisk Omelett

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G mortensen in 1970. 

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Fu Yong Hai as we know it from Chinese restaurants, is no longer a Chinese dish for the classic Chinese cooking omelette served with gravy and rice, with tomato sauce. The variant that is known throughout the world , dating probably from the Chinese restaurants in the United States.

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Spinach Soup with Cheese Bread – Spinatsuppe Med Ostebrød

Recipes from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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This is one of the recipes from Norway in the book.

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Gâteau Saint-Honoré – French Crumble Cake With Profiteroles / Fransk Mørdeigskake Med Vannbakkels

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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Gâteau Saint-Honoré was invented by a Parisian pastry chef as a tasty symbol of bon vivant Paris. The cake is named after Saint Honoré, bishop of Amiens around the year 600, which is the pastry chef patron saint.

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Grape Cake – Druekake

A recipe from “Kaker Til Kaffen” (Cakes For The Coffee) published by a Norwegian family weekly’s book club in 1979

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Whiting With Orange Sauce – Hvitting Med Appelsinsaus

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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For this French fish dish there used whiting fillets baked and served with a spicy white wine sauce with both orange and lemon flavours.

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Casserole With Pork Ribs and Pineapple – Gryte Med Svineribbe Og Ananas

A recipe from “Hei Mat” (Hello Food) published by a Norwegian book club in 1975

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The combination of pork and pineapple is good. This casserole with its simple ingredients is tasty, but still cheap party food. Cold beer goes down well with this dish.

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Gul Ertesuppe & Tynne Pannekaker – Yellow Pea Soup & Thin Pancakes

Recipes from “God Og Billig Hverdags Mat” (Nice And Inexpensive Everyday Food) published by N W Damm & Sønn in 1955

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Yellow pea soup and pancakes was my absolute favourite dinner as a kid and I had a very nice mum, so we had it quite often – Ted

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Nyre I Vinsaus – Kidney In Wine Sauce

A recipe from “Lørdagskos” (Saturday Snacks) published by  Dreyer in 1967

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Birthday Cake, Jelly Cakes, Chocolate Cakes & Apple Cuts

4 recipes from “Moderne Baking” (Modern Baking) published by the Norwegian chocolate factory Freia in 1938

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Since I have to digitize the Norwegian text to translate it into English I found that it is kind of stupid not to add the Norwegian text too. It is after all  digitized and ready for posting so from now on I’ll add the Norwegian text on all post that is taken from typical Norwegian cook books – Ted

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Granitadi Caffe – Italian Ice Coffee

A recipe from “Italiensk Kjøkken På Sitt Beste” (Italian Kitchen At It’s Best) published by a Norwegian book club in 1977

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3 Classic Omelettes

Recipes from “Egg Og Eggeretter” (Eggs and Egg Dishes) published by J W Cappelen in 1959

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Silver Cake With Raisins

A recipe from “Kaker Til Kaffen” (Cakes For The Coffee) published by a Norwegian family magazine book club in 1979

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English Oxtail Soup

A recipe from “Supper Som Smaker Godt” (Good Tasting Soups) published by J W Cappelen in 1959

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Kongelig Kylling – Royal Chicken

A recipe from “Småretter” (Snacks) published by a Norwegian family weekly book club in 1979

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Trollkrem – Troll Cream, A Traditional Norwegian Desert

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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Cranberries have an acid composition that makes it very durable and easy to store both raw and cooked. The firm texture of the berries is essential when making this traditional dish.

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