Flour dishes & puddings

13 recipes

• Italian Macaroni

  Italian macaroni from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Buttermilk Cheese

  Buttermilk cheese from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Macaroni with cheese in shells

  Macaroni with cheese in shells from Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Macaroni with Tomatoes

  Macaroni with tomatoes from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Macaroni Ragout

  Macaroni ragout from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Macaroni Ring

  Macaroni ring from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Macaroni salad I

  Macaroni salad I from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Macaroni salad II

  Macaroni salad II from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Cheese from Skimmed, Boiled Milk

  Cheese from skimmed, boiled milk from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Cheese from Sour Buttermilk

  Cheese from sour buttermilk from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Prim (Whey Spread)

  Prim (whey spread) from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Rice Ring

  Rice ring from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Mushrooms and Macaroni

  Mushrooms and macaroni from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.