Cherry Cream Stacks / Kirsebær- og Kremstabler

A dessert recipe from “Crepe Cookery” published in 1976
Cherry Cream Stacks / Kirsebær- og Kremstabler

An extra special dessert! For a short-cut version, use canned cherry pie filling for the topping and packaged vanilla pudding between the layers.

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Apple Pie / Eplepai

A classic pie recipe found in “Cake Baking Made Easy”
published by Airy Fairy Flour in 1927

Apple Pie / Eplepai

This is the third of these lush cookbooks flour, chocolate and yeast producers published in the 1920s I’ve prepared for posting lately. They must have made money back then, because these books were not cheap to make and we should all be thankful to those people who have had the sense to save them for posterity so we can all enjoy them today – Ted

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Daffodil Cake / Påskeliljekake

A fancy cake recipe just right for the upcoming Easter
found in “Igleheart Cake Secrets” published in 1928
Daffodil Cake / Påskeliljekake

This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted

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Butterscotch Cream Dessert Cake / Dessertkake med Karamellkrem

A delicious cake recipe found in “Baker’s Favorite
Chocolate Recipes” published in 1943
Butterscotch Cream Dessert Cake / Dessertkake med Karamellkrem

This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted

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Grilled Flatbread / Grillede Flate Brød

A great Italian inspired flatbread recipe found on food52.comGrilled Flatbread / Grillede Flate Brød

Grilling is a stone age way of baking bread but don’t let that lead you to thing that bread baked this way isn’t just delicious. Particularly when using this Italian inspied recipe complete with olive oil, salt flakes and rosemary.

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Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

A shelfish recipe found in “Famous Florida Chef’s
Favourite Citrus Recipes” published in 1970

Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

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Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Basket Bread / Kurvbrød

A traditional Scandinacian baking technique
found on dansukker.no

Basket Bread / Kurvbrød

Have you ever baked basket bread? If not, you ought to try it. It is fun! When it comes to baskets, it’s best to use plastic ones for they are water-resistant which makes them easier to clean after use.

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Lamb in Yogurt Sauce / Lam i Yoghurtsaus

A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
Lamb in Yogurt Sauce / Lam i Yoghurtsaus

The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa

Ted
Winking smile

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Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

An eighteen centure sickbed recipe found on Revolutionary Pie
Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

Karen Hammonds who runs Revolutionary Pie writes: Modern custard recipes usually call for vanilla, but that wasn’t used in America in colonial times. Thomas Jefferson first brought vanilla beans back from France in the 1890s, and as Richard Sax noted in Classic Home Desserts, vanilla extract wasn’t widely available until the mid-19th century. Eighteenth-century custards were flavored with wine or brandy, tea, or spices. I added nutmeg to Simmons’s recipe since it seemed so bland — but I guess that was sort of the point.

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Mozzarella Sticks / Mozzarella Staver

A great Italian inspired snack recipe found on saveur.com
Mozzarella Sticks_post

Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.

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Spiced Hot Chocolate / Krydret Varm Sjokolade

A hot beverage recipe from the 17th century found on historyextra.comSpiced Hot Chocolate / Krydret Varm Sjokolade

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.

Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.

I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.

This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!

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Medieval Monday–Dried Apples / Tørkede Epler

A Medieval fruit preserving method found on cookit.e2bn.org 
Dried Apples_post
Dried apple rings were popular in the 16th century, as a way of storing fruit to last for the winter. Dried fruit could be soaked and used in puddings and sauces as needed.These keep very well and still make a nice healthy snack.
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Norwegian Cod with Egg Sauce / Torsk med Eggesmør

A classic Norwegian recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Norwegian Cod with Egg Sauce / Torsk med Eggesmør

This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.

I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.

Ted
Winking smile

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Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.

Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.

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