Soft Lefse from Løvøy / Mørlefse fra Løvøy

A lefse recipe found on matoppskrift.no
Soft Lefse from Løvøy / Mørlefse fra Løvøy

There are certainly more than a hundred different recipes for lefse
around in Norway. This one from Løvøy  is one of them – Ted

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Drømmegod Rullekake / Dreamlike Roly Poly

A delicious Swiss roll recipe found on alleoppskrifter.no
Drømmegod Rullekake / Dreamlike Roly Poly

Jelly Roll, Swiss Roll or Roly Poly is an old English recipe. The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852. Called “To Make Jelly Cake”, the recipe describes a modern “jelly roll” and reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.”

The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name “Jelly Roll” was eventually adopted.

The origin of the term “Swiss roll” is unknown. The earliest British reference to a rolled cake by that name appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). A recipe for “Swiss roll” also appeared in the U.S. that same year in The American Home Cook Book, published in Detroit, Michigan, in 1872.

Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively.

The American Pastry Cook, published in Chicago in 1894, presented a basic “Jelly Roll Mixture” then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll cotelettes, and decorated jelly rolls.

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Fragilities / Fragiliteter

A delicate cake recipe found in “Det Nye Kjøkkenbiblioteket”
(The New Kitchen Library) published in 1971

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Sometimes it may be difficult to understand the background for some cake name. Regarding fragilities, one may feel fairly sure. These cakes are in fact delicate and fragile, just what one in French and English would call “fragile”.

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