This type of Norwegian Christmas cake is a strange phenomenon, as we really bake it all year long. It is largely for sale in the stores all year too. And we call it Christmas cake whenever we eat it. It is mostly served either with just butter, or with butter and brown cheese. The name is so incorporated in people my age’s everyday speech that I do not think we really remember that the name really has to do with Christmas.
A quick and easy recipe for some delicious Norwegian
Christmas cookies found on melk.no
Try some of these tasty fork cookies for Christmas! Simple and fun
to make with the kids. 1 serving of dough makes about 40 cakes.
A traditional Swedish dessert recipe found on receptfavoriter.se
Gotland pancake with saffron served with jam and cream.
They are also called saffron pancake.
A traditional Norwegian recipe found on matprat.no
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!
A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.
An exciting bread recipe found on jacobs.no
Try a bread with exciting ingredients.
Fruits and nuts make this bread juicy and delicious.
A traditional Norwegian dessert soup from bygdekvinnelaget.no
Soup made with sour milk top with whipped cream, raisins and
chopped almonds. Recipe from Øvre Folldal bygdekvinnelag.
A meatless pie recipe from the Tudor era
found at historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, a vegetable pie from the Tudor era.
Sam writes: This 1596 recipe for a “pie of bald meats [greens] for fish days” was handy for times such as Lent or Fridays when the church forbade the eating of meat (another similar recipe is called simply Friday Pie). Medieval pastry was a disposable cooking vessel, but in the 1580s there were great advancements in pastry work. Pies became popular, with many pastry types, shapes and patterns filled with everything from lobster to strawberries. This pie’s sweet/savoury combo is typical of Tudor cookery. I enjoyed it, but was glad I’d reduced the sugar content.
A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no
The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.
Top: Pork Tenderloin Medallions
Bottom: Couscous Salad
A classic breadpudding recipe fond on recipes.history.com
Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.
18th Century recipe
Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.
— Randolph, Mary – “The Virginia Housewife”
A Stuart era dessert/snack recipe found on CookIt!
In Stuart times, cooking methods were much as they had been for centuries. Most food was still cooked over open fires, outdoors as much as possible, otherwise the houses became filled with smoke and the danger from fire was much greater.
Spit roasts were improved and became easier to use, otherwise trivets for frying and cooking pots for boiling were the main cooking methods.
This recipe is simple but nutritious, using eggs and apples, both of which were easily obtained in the countryside where most people still lived. The addition of raisins and ginger (both imported from abroad) were too expensive for most ordinary people, and used sparingly even by the better off.
In Northern Norway, these are usually called just “Solboller”
(Sun Buns) and they are eaten at the end of the dark winter
to celebrate that the sun has returned.
You might have seen other recipes for Norwegian
Sunshine Buns, there is a multitude of them
out there. I’ve even posted at least one earlier – Ted