Norwegian Linseed Bread / Linfrøbrød

An old-fashioned bread recipe found in “Gjærbakst” (Baking with Yeast) published by Hjemmets Kokebokklubb in 1979
Norwegian Linseed Bread / Linfrøbrød

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Apricot Buns / Aprikosboller

A recipe for filled buns found in “Norske Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Baking Book) published in1984
Apricot Buns / Aprikosboller

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Plum Marmalade / Plommemarmelade

An immigrated marmalade recipe found in
“Nye Mesterkokken” 
(The New Master Chef)
published by Skandinavisk Presse AS in 1974Plum Marmalade / Plommemarmelade

If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.

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Rolls with Dark Beer / Rundstykker med Mørkt Øl

A roll recipe found in “Mat for Ølvenner”
(Food for Beer Friends) published by Aventura in 1987

Rolls with Dark Beer / Rundstykker med Mørkt Øl

Beer in baking is not uncommon in older Norwegian recipes, neither in bread type of recipes like here or in cake recipes. It gives a distinctive delicate flavor and is well worth trying.

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The Masterbuilder’s Pork Shops / Byggmesterkoteletter

A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
The Masterbuilder’s Pork Shops / Byggmesterkoteletter

This is a typical Norwegian finer dinner dish from the late fifties early sixties. Dressing up pork chops and other everyday foods when having dinner guests was high fashion at the time.

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Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980

Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.

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Black Currant Liqueur / Solbærlikør

A liqueur recipe found on norsktradisjonsmat.no
Black Currant Liqueur / Solbærlikør

Black currant will make a delicious liqueur. Liquor came to Norway in the 16th century. At that time, the pharmacies were responsible for the sale, under the label “medicine for everything”. Initially it was imported, but soon Norwegians learned to produce it by fermentation of grain or potatoes and distillation. Making liqueurs for Christmas is a long tradition in many Norwegian families, including my own.

This recipe is taken from the book “Drink from Østfold”, published by Østfold Associated Country Women in 2007. If you start now, the liqueur will be finished well in advance of Christmas.

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Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean dessert recipe found on frukt.no
Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

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Traditional Norwegian Farmhouse Bread / Tradisjonelt Landbrød

A classic Norwegian bread recipe brodogkorn.no
Traditional Norwegian Farmhouse Bread / Tradisjonelt Landbrød

Norwegian farmhouse bread is an airy and tasty bread that is well suited both for the lunch box and for sandwiches. With wholemeal rye, fine wholemeal wheat flour, oatbran and light molasses it is a healthy alternative.

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Traditional Norwegian Fruit Porridge with Milk / Tradisjonell Fruktgrøt med Melk

A traditional Norwegian recipe found on matprat.noTraditional Norwegian Fruit Porridge with Milk / Tradisjonell Fruktgrøt med Melk

Indulge in a classic everyday Norwegian dessert when you feel like feeding your sweet tooth after the meatballs or fish patties. This fruit porridge is made with apples, plums and raisins, but there is room for variations here!

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Frankfurter Pie / Pølsepai

A sausage pie recipe found in “Minikokebok – Pølser”
(Mini Cook Book – Sausages) a booklet published by
the Norwegian Information Office for Meat

Frankfurter Pie / Pølsepai

Norwegians are crazy about sausages of any kind so that we got
recipes here for frankfurter pie should in no way surprise anyone – Ted

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Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

A recipe for a traditional Norwegian dessert recipe
found on
New Scandinavian Cooking
Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

Andreas Viestad writes:  Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.

It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.

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Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

A delicious lunch recipe found in “Varme Småretter”
(Hot Small Dishes) published by Gyldendal in 1991

Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

Mixed minced meat wrapped in puff pastry. The filling in this recipe consists of minced meat, spices and a pack of vegetable mix, but you can use your  vegetable mix and season to taste.

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Norwegian Apple Cake in Small Mould / Eplekake i Liten Langpanne

Recipe for a classic Norwegian apple cake found on tine.no
Norwegian Apple Cake in Small Mould / Eplekake i Liten Langpanne

Norwegians are crazy about apple cake and there are a lot of
different recipes for it. Here is one of them.

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Traditional Norwegian Potato Cakes / Potetlomper

A recipe for classic  Norwegian potato cakes found in
“Mat for All” (Food for All) published by
Tiden Norske Forlag in 1985

Traditional Norwegian Potato Cakes / Potetlomper

Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.

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