On 4 Mar 2005 at 18:27, Jeanne wrote:
> now 4 my question.......do u have a
> norwegian recipe 4 soo-da-soup--NO idea how it's supposed 2 be
> spelled!...this is how it sounds....it's norwegian fruit soup, made
> w-dried fruits, large tapioca, & cardamom.....i know that the dried
> fruit is soaked overnight, then the whole thing is cooked slow......in
> my family this is traditional 4 christmas, but when i was raising my
> kids, we had it more often.......ok, what r the proportions supposed 2
> be, & r there any other ingredients? i always just 'winged' it,
> lol......thankyou! Jeanne
See below for three Sotsuppe recipes.
Norwegian Fruit Soup (Sot Suppe)
1/2 pound dark raisins
1/2 pound light raisins
1 pound small pitted prunes
3 cinnamon sticks, broken up
1 tablespoon whole cloves
6 cups water
4 tablespoons Minute tapioca
1/2 cup sugar
1 seedless orange, peeled, thinly sliced, then quartered
1 to 2 cups applesauce
1 cup orange juice or water as needed
Slowly bring raisins, prunes, cinnamon sticks, cloves, water, and tapioca
to a boil, stirring occasionally. Cook gently until tapioca is transparent.
Add sugar, orange slices, and applesauce. Add orange juice or water to thin
the soup. Serve warm or chilled in bowls. Also delicious over sponge cake
or ice cream.
(Editor's Note: Whole cinnamon and cloves may be tied first into a
cheesecloth bag, then removed before serving.)
Norwegian Fruit Soup
3 cups mixed dried fruits
7 cups mixed fruit juice and water
2 Tablespoons tapioca
1 cup sugar (or more, to taste)
1 cup mixed apples and oranges, skinned, cored, seeds removed, and chopped
1 thin skinned lemon, unpeeled and sliced
1/2 teaspoon salt
2 cinnamon sticks
Garnish: cream, especially if serving as a frozen dessert.
Bring the water and fruit juice to a boil in a large saucepan, then stir
in the rest of the ingredients. When it returns to a boil, turn the heat
to low and simmer until tender, about 40 minutes.
If serving hot, ladle into bowls and spoon cream over the top.
If serving cold, let cool, then cover and chill in the refrigerator.
Serve with cream when ready.
If serving as a frozen dessert, let cool, then cover and chill in the
refrigerator. Forty minutes before serving, put in the freezer. When
ready to serve, stir and spoon into bowls, topping with whipped or
Sødt Suppe (Sweet Soup)
1 cup large pearl tapioca
1-1/2 quarts water
1 cup prunes
1 cup raisins
1 stick cinnamon
1 cup each of pineapple juice, grape juice, apple juice, and cranberry juice
about 1 cup sugar (to taste)
1/4 cup brandy
1/2 cup wine (any kind)
Cook tapioca in water until almost transparent.
In a large pot, cook prunes, raisins and cinnamon stick with enough water
to cover until the fruit is soft.
Add the tapioca and cooked fruit with the juices and sugar. Add the brandy
Here is the receipe you requested. It is not the original (which used lard),
my mother "modernized" it.
Brown Bobby Donuts
3 c. sugar
3/4 c. butter
3/4 c. shortening
5 beaten eggs
3 c. buttermilk
2 t. vanilla
1-1/2 t. soda
1-1/4 t. salt
1-1/2 t. nutmeg
3-1/4 t. baking powder
6 c. flour
Cream sugar and shortening. Add eggs and beat. Mix in buttermilk, then
vanilla, then soda. Combine remaining ingredients, add into buttermilk
mixture in 1-1/2 c. increments. Bake in the Brown Bobby for exactly
3 minutes. Makes 5 doz.
See also: Brown Bobbie Donut Maker
On 6 Mar 2005 at 11:58, Lynne wrote:
> I was born in Conn in the 40's and my mother used a stick, called
> Griswold Salve, to open and draw out. She used it on a sliver,
> melting some on a bandaid and placing on the entry site. The salve
> opened and drew out the sliver. It came in a paper wrapper, the size
> of a regular tootsie roll, same color too, I think. Does this still
> exist and how can i get some?? I had a piece of it untill 1998 or so.
Griswold's Salve was made & distributed by the Sisson Drug Co. of
Hartford, CT until 1955. It was taken off the market because it contained
oleate of lead, which has a potential for toxicity.
There is an article here:
This article seems to say that the formula for the salve was at one time
on the Internet. However, it has apparently been removed.
I saw a request for Griswold Salve recipe on your web site. I thought you might
like the story behind it. My Grandfather was Oberly Griswold who made Griswold
Salve (we called it Smith salve). The salve inventor was a German veternarian,
and he treated a daughter of a wealthy family who had a sore which would not heal.
The beauty of the salve was it drew poisons from the inside out. The daughter's
father was so impressed, he traded 6 matching carriage horses for the recipe.
My aunt said my Gandfather was a foster son of the Smith family before going into
the army (WWI), and they gave him a copy of the recipe. After WW I he made batches
of the recipe for people (including the Smith's children) in the Newton, KN area.
Another story is one day my grandpa met a farmer who was going to have his arm
amputated the next day due to an infection. My grandpa gave him a quart of the
salve, the farmer used it, and the arm was saved. The man's doctor came to my
grandfather for quarts of the salve after that. Grandpa finally had to stop
making it, because he couldn't obtain the ingrediants. The recipe called for
poke root, indian turnip, etc. People used the salve to draw infections out of
wounds. The recipe my grandfather used was brown as tootsie roll, but the consistancy
of petroleum jelly.
My parents have my grandfather's mortor and pestles and scales he used to make the
salve. I think I was a little girl when Grandpa made the last batch.
I was showing my aunt how to use google when she suggested googling griswold salve,
which is how we found your web site.
>On 4 Mar 2005 at 21:53, nick wrote:
> I am requesting a recipe for Outback Cabernet Sauce, the kind they
> serve with their lamb. It is really good and I would really like to
> know how to make it.
Outback Steakhouse Rack Of Lamb Cabernet Sauce
1 1/3 C. cabernet (do not use anything else)
1/4 C. butter
2 1/2 T. flour
1/4 C. fresh parsley
6 C. au jus sauce (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside. Put
remaining wine, broth, parsley, lamb seasoning and garlic
powder in saucepan . Bring to a GENTLE boil, then turn heat
down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan
(DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU
HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this
time your sauce should have a semi-thick look to it.
When you are finished cooking this, you should have 7 cups.
Orange Slice Cake
1 cup butter
2 cups sugar
1 tsp baking soda
1/2 cup buttermilk
3 1/2 cups flour
1 lb. candy orange slices
2 cups chopped pecans
2 cups coconut
1 cup fresh orange juice
2 cups powdered sugar
1 1b. chopped dates
Cream butter and sugar until smooth. Add eggs, one at a time, and
beat well after each addition. Dissolve soda in buttermilk and add
to creamed mixture. Place flour in large bowl and add chopped orange
slices, chopped dates and pecans, stirring to coat each piece.
Add flour mixture and coconut to creamed mixture. (This makes a very
stiff dough that should be mixed with your hands.)
Bake in greased and floured bundt pan at 250 degrees for 2 1/2 to 3 hours.
Combine orange juice and powdered sugar. Pour in holes poked in hot cake.
Let cool and remove from pan. Tastes even better after placing in your
freezer for a couple of weeks.