Traditional Norwegian Barley Cream with Red Sauce / Byggrynskrem med Rød Saus

A traditional Norwegian dessert recipe found on norsktradisjonsmat.no

This tasteful variation of dessert cream made with barley was widely used in the old days, because it is a grain that is easier to grow at our latitudes than some other varieties of grain. This recipe was submitted by Nes Associated Country Women in Hallingdal to Norway’s Associated Country Women recipe relay in 2012.

Wholemeal Dinner Pancakes with Different Fillings / Grove Middagspannekaker med Forskjellige Fyll

a wholesome and delicious pancake recipe from kiwi.no

These juicy pancakes are first and foremost incredibly tasty. Since more than half of the flour is whilmeal, they are rich in both dietary fiber, iron and B vitamins. Eggs and extra light milk also contribute with a lot of protein of the highest quality.

Graham and Barley Pop-Overs / Graham og Bygg Pop-Overs

A baking recipe from “War Time Recipes”
published by Proctor & Gamble Co in 1918

“War Time Recipes” was a valuable book of tested recipes that fully measure up to the standards of conservation. It was dedicated to the American housewife as an aid in the preparation of hundreds of economical, appetizing foods that would enable her to save without in the least sacrificing either tastefulness or variety in her meals.

Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

An old-fasioned Norwegian soup recipe found on mytaste.no

Good bread and old-fashioned soup is the recipe
for a tasty dinner

Corn Bread / Maisbrød

A WWI baking recpe found in “War Time Recipes” published
by  Proctor & Gamble Co in 1918

When the United States entered World War I in 1917 food was desperately needed to supply the European civilian and military allies. Herbert Hoover was appointed as head of the U. S. Food Administration and launched a campaign to conserve food. Americans were urged to voluntarily stretch the food supply by cutting waste, substituting plentiful for scarce ingredients and participating in the food-conservation program popularly known as “Hooverizing,” which included wheatless Mondays and Wednesdays, meatless Tuesdays, and porkless Thursdays and Saturdays.

The Food Administration sponsored a program to educate the people about nutrition and food preservation to help persuade them that eating less would not be harmful. Signs and posters proclaimed, “Food Will Win the War” and pitched what became known as the “Doctrine of the Clean Plate.” The National War Garden Commission encouraged Americans to “put the slacker land to use” by growing war gardens and to preserve by canning and drying all the food they could not use while fresh.

Wholemeal Pot Bread / Grovt Grytebrød

A classic kneading free bread recipe found on brodogkorn.no

Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.

Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

18th Century Barley Bread / 1800talls Byggmelsbrød

A fascinating bread recipe found on 18thC Cuisine

Carolyn Smith-Kizer who runs ‘18thC Cuisine‘ writes: It seems the way to a man’s heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.

Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.

Medieval Monday – Barley Bread / Byggmelsbrød

A historic bread recipe found on medieval-recipes.com 

Shelagh Caudle at medieval-recipes.com writes: What I particularly like about this barley bread recipe is the combination of the cereal with honey and ale. The bread that you get as a result of this has a wonderfully, earthy smell and taste which comes from both the barley and the ale. It reminds me of my childhood when my grandmother would bake her own bread using ale, an English tradition passed on over generations.

This type of bread was popular amongst monks as they knew that barley was a good source of sustanance and because many monks brewed ale, a key ingredient in good bread making.’’

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Barley Bread / Byggbrød

A traditional Norwegian barley bread found on brodogkorn.no

A juicy and rustic barley bread that tastes good, is healthy and very keeps very well. Start by setting 1,75 oz. / 50 g of barley grains to soak overnight.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

Rolls With Yogurt / Rundstykker Med Yoghurt

Wholesome rolls with yogurt found on brodogkorn.no

Exciting rolls made with barley, wheat, rye and yogurt. Freeze them and serve hot and fresh for Sunday breakfast.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

Barley Cream / Byggrynkrem

A traditional Norwegian dessert found on bygdekvinnelaget.no

“Rice cream” made with barley. Barley was widely used In Norway earlier, and is now finding its way back into the Norwegian households.

 Recipe in English –  Oppskrift på norsk

Recipe posted at: