Norwegian Raspberry Cordial / Bringebærsaft

A traditional recipe found on
Norwegian Raspberry Cordial / Bringebærsaft

Raspberries have been known and eaten as long as it has lived people in Norway. As far back as from the Stone Age, large amounts of raspberry seeds have been found in one place and it is probably waste after making something resembling modern cordials.

This recipe is from the book “Drikke fra Østfold” (Drink from Østfold), published by Østfold Associated Country Women in 2007.

Cordials were very popular in Norway when I was a kid back in the fifties and early sixties. At home both black currant, red currant, raspberry and bluberry cordials were made each autumn – Ted

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Norwegian Sweet Soup / Søtsuppe

An old-fashioned dessert found on
Norwegian Sweet Soup / Søtsuppe

Dried fruit soup, known as “Søtsuppe” or “Sweet Soup” is a Norwegian favorite. Here’s a basic recipe – feel free to experiment with the types of fruit according to your taste and the ingredients you have on hand. The trick is to simmer the soup slowly to retain the shapes of the fruit. If most of the liquid were cooked out, this would be known as a fruit compote.

Cookie floaters lend an extra sparkle to Norwegian fruit soups and compotes. 

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Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful and tasty sauce found on
Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful sweet and sour sauce delicious in wok dishes with vegetables or as dips for spring rolls. It also tastes delicious with fried chicken and fish dishes.

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Rustic Tart with Raspberry and Sweet Cherries / Rustikk Terte med Bringebær og Moreller

A recipe for a tart like they made them in medieaval times
found on

Rustic Tart with Raspberry and Sweet Cherries / Rustikk Terte med Bringebær og Moreller

A rustic tart with a crispy edge and juicy fill of raspberries and sweet cherries. The tart is simple to make and can be shaped to taste, no mould required. Mix in some extra flavors like vanilla, cinnamon, cardamom or grated orange peel in the filling if you like.

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Small Chocolate Cookies / Små Sjokoladekaker

A simple Norwegian cookie recipe found in “Sjokolade”  (Chocolate) published by Hjemmets Kokebokklubb in 1984
Small Chocolate Cookies / Små Sjokoladekaker


Lufsa – Swedish Pork Mould / Öländsk Fläskpudding

An example of traditional Swedish farmhouse cooking
found in “Kunglig Spis” (Royal Range) by Håkan Håkanson

Lufsa – Swedish Pork Mould / Öländsk Fläskpudding

Håkan Håkanson author of the book writes: “I found  this and other very old recipes in this book when searching for dishes for a competition arranged for old Swedish dishes.”


Crab Burger with Røsti and Pesto / Krabbeburger med Røsti og Pesto

A lunch recipe found in “Krabbe” (Crab), an e-booklet
published by

Crab Burger with Røsti and Pesto / Krabbeburger med Røsti og Pesto

In most major food stores in Norway, you can get crab shells filled with crab meat. If you can’t get hold of this, buy two pre-cooked crabs and clean them yourself.

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Blini – Russian Pancakes / Russiske Pannekaker

A pancake recipe found in “Mat som Smaker”
(Tasty Food) utgitt i 1968

Blini – Russian Pancakes / Russiske Pannekaker

Blini is Russian mini pancakes popular in Scandinavia. They differ from regular Scandinavian pancakes by raising them with yeast. Should you make real blinds, there should be buckwheat flour in the batter, and you will get pancakes that taste great served with chopped raw onions, crème fraîche and capelin* roe or smoked salmon and sour cream.

* A small fish of the North Atlantic, resembling a smelt. It is abundant in coastal waters and provides a staple food for humans and many animals.

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Tomato soup with Mussels and Rice / Tomatsuppe med Blåskjell og Ris

A soup recipe found in “Supper og Sauser” (Soups and Sauces) Published by Hjemmets Kokebokklubb in 1980
Tomato soup with Mussels and Rice / Tomatsuppe med Blåskjell og Ris

This tomato soup can also be made from semifinished or finished soup from a can or bag. Season with spices and add rice and mussels.

Serve the soup with wholemeal bread, butter and cheese slices or make some hot cheese sandwiches: spread a thin layer of butter on a slice of wholemeal bread for each serving. Add plenty of cheese and gratinate the sandwiches in the oven until the cheese melts and get a nice golden color.

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Cod fillet with Spinach / Torskefilet med Spinat

A light lunch dish found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979

Cod fillet with Spinach / Torskefilet med Spinat

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Swedish Bellman’s Mould / Bellmanslåde

classic Swedish mould bake found in “Kunglig Spis”
(Royal Range) publicerad 1982

Swedish Bellman’s Mould / Bellmanslåde

Bellman’s mould has been said to be a variation on Jansson’s Temptation. But really it’s just the opposite!

This mould was one of Stallmästargården’s specialties in the 1920s and 1930s, and was very popular both as snack and as a full luncheon. Jansson’s temptation eventually developed as a variation on the Bellman Mould.

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Norwegian Rhubarb Cordial / Rabarbrasaft

An old fashioned cordial recipe found on
Norwegian Rhubarb Cordial / Rabarbrasaft

You will get a wonderful color on the cordial if you let the peel stay on the rhubarb and if you want, you can also add a handfull of raspberries or strawberries for color and taste.

This is raw cordial so it has shorter shelf life than boiled cordials, but it’s the taste of season and summer so enjoy the moment. Bring a bottle at the summer party, it will guaranteed be a popular gift.

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Buns From Suldal in Southern Norway / Suldalsboller

An traditional bun recipe found on
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Cinnamon Cake / Kanelkake

A cake recipe found on “Ost i Varme og KaldeRetter” (Cheese in
Varm and Cold Dishes) published by Den Norske Bokklubben in 1988

Cinnamon Cake / Kanelkake

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Orange Mousse / Appelsinmousse

A delicious dessert fount in “Med Frukt og Bær”
(With Fruit and Berries) utgitt av Hjemmets Kokebokklubb i 1982

Orange Mousse / Appelsinmousse

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