A delicious salad recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978
Beef Salad Parisienne. A hearty salad with juicy steak, tender potatoes, sliced onions, and a zesty vinaigrette that could also doubles as a marinade.
In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here.
In Context: Sally Lunn, a Huguenot fleeing from persecution in France and a pastry cook, is reputed to have started a bakery in 1680 in Bath’s oldest house in Lilliput Alley, which was built in 1482 and was previously the home of the Dukes of Kingston. Sally Lunn, it is said, used to cry her wares in the city’s streets. The bakery became famous for its teacakes and was patronised by Beau Nash and other notables of the day. Today the bakery survives as a popular teashop and the delicious teacakes are still made there to a closely guarded secret recipe, which came with the deeds of the house. The building was extensively renovated in the 1930s, when the original ovens were discovered in the basement. These, together with the original foot trough in which large quantities of dough were pounded, can be seen today, – however this is one part of the original recipe that is not adhered to nowadays!
An alternative theory for the name of the teacakes is that the name derives from ‘Soleil Lune’ (sun and moon) cakes, because the cakes were round and golden on top and pale underneath. Whatever the reason for their name, Sally Lunns are wonderfully light and rich. In the teashop they are served split with plenty of butter, although Florence White in ‘Good Things in England’ (1932) asserts that they should be served split open and spread with clotted cream.
There are lots of versions of this famous teacake and many include butter in the dough. This recipe uses cream instead, which gives a smoother, lighter result, close to the original.
A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
It is not correct to use the term “fine cooking” about French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Just honest, good, simple ingredients that makes tasty dishes that suit the season, climate and work.
A delicious dessert recipe found in “Carl Butlers Kokebok –Fortsettelsen” (Carl Butler’s Cook Book – The Continuence) published in 1991
Carl Butler writes: Honey is an ingredient we easily forget in our cooking, despite the fact that it have been used since time immemorial. Try honey in a parfait with fresh, tart raspberry sauce. These are two real summer flavors that complement each other nicely.
A nice old fashioned cordial recipe found on recept.nu
Rose Cordial is a sweet, delicious, intensely floral drink, perfect for a Sunday picnic or warm, lazy summer evenings. With this traditional Swedish recipe you’ll have the cordial ready in a matter of days.
Afternoon tea is a light meal typically eaten between 4 pm and 6 pm. Observance of the custom originated amongst the wealthy classes in England in the 1840s. Anna Maria Russell, Duchess of Bedford, is widely credited as transforming afternoon tea in England into a late-afternoon meal whilst visiting Belvoir Castle. By the end of the nineteenth century, afternoon tea developed to its current form and was observed by both the upper and middle classes. It had become ubiquitous, even in the isolated village in the fictionalised memoir Lark Rise to Candleford, where a cottager lays out what she calls a “visitor’s tea” for their landlady: “the table was laid… there were the best tea things with a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning.”
A sweet recipe found in “Hershey Favourite Recipes” published in 1937
Origin of Fudge
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.
Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.
A traditional recipe found in “Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981
This dish is a good example of classic Norwegian farmhouse cooking. Quick to make, simple and very, very tasty. A dinner often served in my childhood home and a dish I still make from time to time. I have mentioned it before, there’s a lot of good memories in tasty food – Ted 🙂