Krumkake is a traditional Norwegian cookie that is made for Christmas and also for other special celebrations. It is crispy and wafer like. To make the beautiful pattern a special iron is used for the frying. I have made these cookies as long as I can remember. My mother was an expert and I feel I sometimes succeed and sometimes fail. The trick is to get them thin and crispy. This cookie is also traditional in Sweden and here it is called Rullrån.
It is soon 13:th December and Lucia here in Sweden. And what is a “must” is “Lussebullar” or St Lucia Saffron Rolls.. Saffron Rolls is eaten throughout the whole Advent time which is from 4 Sundays before Christmas. What is also common is to make the Saffron Cringle or Advent Cringle or as it is called in Swedish and Norwegian Adventskrans.
Gingerbread Cookies is a “must” in Sweden and Norway for Christmas. Gingerbread House baking is also very popular. You can use the same dough for both. Get in the mood for Christmas!
Coming from Norway, having lived in the USA and living in Sweden, my traditions have become a mix of many cultures. And as I keep my Norwegian and even Swedish one´s I also like to mix it with a little American. And next weekend is Thanksgiving in the USA. Thursday is actually Thanksgiving and the day for the Turkey.
My mothers menu this day in 1957 was for 304 people and it was Prinsefisk as the main dish and Kale Soup with egghalves as a side dish. The price 1, 56 NOK ( about 17 cents). The recipe for Prinsefish is on another post. Here is Kale Soup from 1957. Kale Soup was often used as a side dish. Sometimes with egghalves and sometimes with dumplings made from flour and eggs.
There is one recipe in my mothers recipe book from 1957 that made me really curious. The name of the dish is “Prinsefisk” which means Prince Fish. I tried to find out where the name came from and found a fascinating story. In 1957 this recipe was 101 years old. Now this recipe is 164 years old anno 2020. It is considered a festive dish from Bergen, in Norway these days. The dish came about because of a real prince.
In november 1957 my mother has Ham and Macaroni Casserole, Brown Soup and Raw Vegetables on the menu for 322 people to a cost of 1, 49 NOK (14 cents) per person. I have recreated the menu, however made it for a few persons.
When I was growing up my mother used to make sandwiches with this sallad. I loved it and we called it Italian sallad. Now I realize it is what we call Cole Slaw and use as a side with meat these days. However my mother would make Smørbrød with this sallad when I was growing up in Norway.
Looking through my mothers recipes I found one I really wanted to try to make, Meatloaf with Tomato Sauce. I have had meatloaf often through the years, but actually never with tomato sauce, only with gravy. So I made up my mind to try this recipe. I have to say I love it!
In Norway’s traditional cooking when I grew up, a dinner would always be a main dish and dessert. So in my mothers menues there is always a main dish, sides of vegetables and a dessert or a soup. Soups were used in all variations. I think it was economical and a way to use theContinue reading “Norwegian Viktoriasuppe (Victoriasoup)”