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.”
A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991
Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted
A traditional Norwegian dinner recipe found on matprat.no
Peas, beef and pork is Norwegian food with a long tradition and lots of flavour. It is often local traditions that determines what kind of meat is used – it might as well be salty lamb instead of pork.
A traditional Norwegian dish with roots all the way
back to the Viking era found on ThorNews
Anette Broteng Christiansen at ThorNews writes: Sodd is a traditional Norwegian soup-like meal with mutton, meatballs, potatoes and carrots. The difference from regular soup is that all the meat and vegetables in the Sodd are boiled separately.
“Sodd” means to seethe and is traditional food from the Trøndelag area in Central Norway. The dish is often served in weddings, confirmation ceremonies or during the Norwegian National Day together with thin flat bread (Flatbrød).
Genuine Sodd from Trøndelag consists of meatballs and dices made of mutton and beef, and broth. The meatballs are made with potato starch, whole milk, heavy cream, ginger and nutmeg. It is important to ensure that the Sodd is not boiling, but holds high temperature.
Sodd was first described in the Saga of Haakon the Good dating back to the 1200s. In the 1800s, it was usually made with horse meat.
It is common to serve ginger ale, lager, home brewed or alcohol-free beer with Sodd.