Food of the Fifties with Ruth Chier Rosen

Three Crowns: Scandinavian Favorites from Sweden, Norway, Denmark

134 recipes that bring the tastes of Scandinavia to your table!
• Mint Condition Vintage Cookbook / Has Never Been Used
Published in 1965
142 pages
5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 1965: "French and international dishes are enjoyed throughout the Scandinavian countries. But many dishes are distinctively their own. Most memorable was the smørrebrød, open sandwich. Open sandwiches may be either “flat,” made at home for school and work lunch boxes; or “high,” built up to fit the description. A thin slice of dark rye bread is generously spread with fresh butter to prevent sogginess from moist toppings. Anchored on the butter are fish, shellfish, roast or smoked meats, poultry, ham, salami, eggs, cheese, or liver. The top and final layer gives the special signature of the artistic chef.
We sampled many national dishes throughout the North countries, such as soups, herring with sour cream and chives or dill, tiny shrimp, pastry, and red fruit gruel. Since food is a leading export of the Scandinavian countries their products are readily available in our country."
Cookbook Features:
• Large section on smørrebrød, or the open sandwich
• 5 Tabbed Sections with Indexes: • Soup & Smørrebrød Fish & Shellfish Meat Poultry & VegetablesDesserts & Baked Goodies
• Table of Weights and Measures

Recipes for Fish & Meat-eaters include: Giblet Soup, Swedish Meatballs, Lobster in Patty Shells, Minced Fish Mold, Pinnemat, Pickled Fried Herring, Liver Paste, Sole Mousse with Lobster Sauce, Baked Fish Mousse, Fried Bluefish, Fried Eel, Fish Kiev, Kedgeree, Frikadeller, Vet's Midnight Snack, Calf's Liver, Pot Roasted Venison, Porkburgers, Danish Chicken, Christmas Roast Goose, Fish Souffle
Recipes for Vegetarians include: Caramel Potatoes, Apple Soup, Blueberry Soup, Fruit Salad, Cucumber Salad, Instant Creamed Asparagus, Lemon Potatoes, Traditional Brown Beans, Norwegian Lettuce, Hot Potato Salad, Vegetable Salad, Red Cabbage, Pickled Beets, Limpa Bread, Cream Porridge, Red Jelly, Crispbread, Sugared Nuts, Apple Cake, Lemon Mousse


Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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