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Daughters of Norway Logo Cooking with
Daughters of Norway
Preserving our Norwegian heritage...

Dinner Is Served
by Bertha Trudeau, Solheim Lodge #20, Butte, Montana

Come Eric and Anna and Astrid and Jon
The smørgåsbørd's ready -- the coffeepot's on.
You're welcome to taste the sylte and fish,
The meatballs and rødkål -- Now fill up your dish.
The cookies are good and coffee bread, too.
And don't miss the kurv, whatever you do.
It's all on the table, the salad and meat.
Now please help yourself to all you can eat!
 		Couple eating dinner.

Unless otherwise noted, the following recipes are from Kitchen Secrets of The Daughters of Norway © 1956, Portland, Oregon, or from Døtre av Norge. More recipes will be added from time to time. Note that oven temperatures and baking times are approximate and will depend on your oven and your pans. Also note that many bread recipes call for a yeast cake. You can substitute a dried yeast packet, but follow directions for the amount of warm liquid to activate the yeast. Index:

INDEX:

Brød (Bread, Flat Bread, Rolls)

Rugbrød (Norwegian Rye Bread)
Bertha Trudeau, Solheim Lodge #20, Butte, Montana
Mix:
2 cups white flour3 cups warm water or milk
1-1/2 cakes yeast 
Add:
2 cups rye flour2 cups graham flour
2 cups dark Karo syrup1 cup brown sugar
5 Tbsp. melted butter1 tsp. salt
4 tsp. anise seeds2 cups warm milk
1 cup grated orange rindadditional white flour
Add enough white flour to make a stiff dough. Let rise until double in bulk. Punch down and let rise again. Divide dough into four parts. Place each in a well greased pan and let rise until double in size. Bake in a moderate oven (350-375° F) for at least an hour. You can brush the tops with a mixture of Karo syrup and water. [Note: The original recipe called for finely chopped orange rind after scraping away the white part from the interior of the rind. Grating the orange part is much faster and eliminates the need to dry and then boil the rind. Also note that some like to add a tsp. or two of caraway seeds to the dough.] §

Kardemommering (Cardamon Ring)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon

[Note: This recipe was mistyped in the original book. Carol Pease has filled in some quantities from her mother's recipe for same. The fillings are adjustable for taste. Her dad prefers the nuts rolled up with the raisins and her husband prefers no raisins!-CHP]

Dough:
1 cup milk1 cup thin cream (half and half)
1/2 cup butter1 cup sugar
1 tsp. salt 1 tsp. ground cardamon
7-1/2 cups flour 
2 eggs2 cakes yeast
Filling:
2 Tbsp. butter1/2 cup powdered sugar
1 cup diced citron2 cups raisins
1/2 cup chopped nuts 
Scald milk and cream together. Add the 1/2 cup of butter, sugar, salt and cardamon. When mixture is luke warm, stir in yeast that has been soaked in lukewarm water, eggs and flour. Let dough rise until double. Divide dough in two parts. Roll each out in a rectangle and spread with butter, powdered sugar, citron and raisins. Roll up each rectangle lengthwise (like a jelly roll), cut slices and place rounds on a baking sheet. Sprinkle each round with chopped nuts. Bake at 350° F for 40 minutes. §

Kanelvriding (Cinnamon Twist)
Gudrun Persen, Stjernen Lodge #7, Astoria, Oregon
Dough:
1 cup sour cream3 Tbsp. sugar
1/2 tsp. soda1 tsp. salt
1 cake yeast 1 large egg
2 Tbsp. soft shortening3 cups sifted flour
Filling:
2 Tbsp. soft butter1/3 cup brown sugar
1 tsp. cinnamonextra powdered sugar
Heat sour cream to luke warm. Remove from heat. Add sugar, soda, salt and yeast. Stir until dissolved. Add egg, shortening and flour. Mix well. Turn dough onto floured board and knead several times until dough is smooth. Roll into an oblong 24 by 6 inches. Spread with softened butter. Sprinkle half [length-wise] with brown sugar and cinnamon. Fold over [length-wise]. Cut into 24 strips 1-inch wide, then twist them once [into a figure-eight] and place on a geased baking sheet. Let rise. Bake at 375° F for 12-15 minutes. Frost with powdered sugar. §

Potetboller (Potato Rolls)
Beret Johnsen, Gjøa Lodge #18, Oakland, California
1 yeast cake1 cup lukewarm water
1 cup scalded milk2 eggs
2/3 cup shortening1 tsp. salt
1/2 cup sugar1 cup mashed potatoes
6-8 cups of white flour 
Dissolve yeast in lukewarm water and add to lukewarm milk. Mix mashed potatoes, shortening, sugar, salt and eggs. Cream well. Turn dough onto floured board and knead well. Put into a large bowl and let rise until double in bulk. Knead lightly. Place in refrigerator until ready to bake. About 1-1/2 hours before baking, pinch off dough to form rolls. Brush tops with melted butter. Let rise until light. Bake at 350-375° F until brown. § (Return to top)

Småkaker (Cookies)

Mandelkaker (Almond Cookies)
Annie Anderson, Stjernen Lodge #7, Astoria, Oregon
Mix well together:
1/2 cup butter1/2 cup shortening
1/2 cup sugar1 egg
Sift together and add:
1/2 tsp. baking powder1 tsp ground cardimon
Mix in 1/2 cup chopped tosted almonds.
Egg glaze: 1 slightly beaten egg yolk mixed with 1 Tbsp. water.
Chill dough. Roll into 1-inch diameter balls. Place on ungreased baking sheet. Flatten slightly, brush top with egg glaze. Top each with a blanched almond. Bake at 375° F until golden brown, 10-12 minutes. §

Anis småkaker (Self-icing Anise Cookies)
Marie Berglund, Embla Lodge #2, Tacoma, Washington
3 eggs1/2 pound powdered sugar
1-1/2 cups flour1/4 tsp. anise oil
Beat eggs very stiff. Add sugar gradually, beating continuously. Then add flour, beating still more. Drop by teaspoonsful on a greased cookie sheet. Let stand overnight. In the morning bake at 350-375° F about 10-12 minutes. A pretty white icing will appear on top of these cookies. Yield six dozen. §

Stuter (Funnels)
Marie Berglund, Embla Lodge #2, Tacoma, Washington
1/2 cup butter1 cup powdered sugar
1/2 cup milk1 tsp. vanilla
1-3/4 cups flour 
Cream butter and sugar. Add flour and milk alternately. Spread in thin rounds on a baking sheet. In the morning bake at 350-375° F about 10 minutes. Roll immediately into a cone like krumkake. §

Berliner Kranser (Berlin Wreathes)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
4 uncooked egg yolks1 cup sugar
1 cup butter2 cups flour
2 hardboiled egg yolks1 tsp. vanilla or almond extract
beaten egg whitescoarse sugar
Mix uncooked egg yolks and sugar for 10 minutes. Mash hardboiled egg yolks. Crumble butter and flour. Mix all ingredients. Roll out in small rings and dip in beaten egg whites, dip in egg whites and sprinkle with sugar. Keep in [refrigerator] before baking, removing only to bake. Place on a baking sheet and bake at 350° F until light brown. §

Goro (Norwegians Cardamon Wafers)
Kaspara Gorud, Valkyrien Lodge #1, Seattle, Washington
1/2 pint whipping cream3 eggs
2 cups sugar1-1/2 tsp. vanilla
1 tsp. cardamon1 cup potato flour
1-1/2 pounds butterflour, as needed
Whip cream. Beat eggs and sugar well. Add whipped cream, vanilla and cardamon to eggs and sugar mixture and beat well. Gradually add sifted potato flour and as much sifted flour as can be mixed in with a rotary beater or mixer, scrapin sides of bowl and beaters often. Keep in refrigerator over night. In the morning turn out on a floured board. Cut butter into thin slices and work in 1/2 pound of butter and a liyyle flour at a time with a rolling pin, until dough can be easily rolled out. Dough should NOT be thin like a krumkake. Cut rectangles to fit the goro iron. Cook over medium heat until golden. Cut the gora into section while hot. [Most irons make about four.] Makes 11-12 dozen. §

Sandbakkelser (Sand Cookies)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
3/4 cup sugar1 cup finely chopped almonds
1 cup butter1 tsp. vanilla
1 egg2-1/2 cups flour
Cream butter and sugar. Add egg and dry ingredients. Press into sandbakkelse forms. [These forms are little tart tins with fluted edges. Put a group of tins on a cookie sheet.] Bake at 300° F until golden brown. [Tap upsidedown to remove from tins. Cool. Often served plain, but very nice with a teaspoon of homemade jam in the "bowl."] §

Fattigmann (Poor Man's Cookies)
Clara Forness, Stjernen Lodge #7, Astoria, Oregon
10 egg yolks11 Tbsp. sugar
4 egg whites, beaten1/2 pint whipped cream
1/2 tsp. vanilla or brandyflour
Mix yolks with sugar. Add beaten egg whites. Then add whipped cream. Flavor with vanilla or brandy. Add enough flour to make a soft dough. Roll thin and cut into traditional fattimann diamond shape. [If you don't have a fattigmann roller, try cutting diagonals with a pizza wheel-type cutter and cut a small slit in the center of each cookie. Tuck one pointed end through the slit to make a little bow.] Then Fry in deep oil until light brown. [Drain on paper towel. You can leave plain or sprinkle lightly with powdered suger from a sifter. Tastes like a cardamon doughnut.] §

Rosetter (Rosettes)
Alma Stone, Lodge unatributed. [If you know her affiliation, please contact webmaster.]
2 eggs1/4 tsp. salt
1 cup flour1 tsp. sugar
1/2 tsp. vanilla1 cup milk
Beat eggs, sugar and salt slightly. Add milk and flour. Beat until smooth. Use a rosette iron. Heat form well in hot oil and then dip into batter, being careful not to let batter run over the top edge of the form. Dip the iron into the the hot fat until nicely brown. This makes about 40 rosettes. When serving sprinkle with powdered sugar. § (Return to top)

Kaker (Cakes, Coffee Cakes)

Syttende Mai Kringle (17th of May Coffee Cake)
Inga Humlebek Frodeson, Valkyrien Lodge #1, Seattle, Washington
Dough:
1-1/2 cups butter1-1/2 cups flour
1 cup water 4 eggs
2 tsp. baking powder 
Filling:
1 cup white raisins1/2 cup ground almonds
1/2 cup sugar 
Boil water and butter one minute. Slowly stir in flour. Boil another minute. Cool. Add the eggs one at a time. Roll thin on floured board and form a figure eight. Arrange figure on a buttered sheet and fill with mixture of raisins, almonds and sugar. § (Return to top)

Grøter og søtsuppe (Puddings, Fruit Soups, Sweet sauces)

Rødgrøt med Fløte (Red Pudding with Cream)
Unattributed, Stjernen Lodge #7, Astoria, Oregon
1 cup red currants1 cup red raspberries
1/8 tsp. salt 1 cup white sugar
1 stick cinnamon1 cup water
3 Tbsp. potato flour or cornstarchwhipping cream
Cook fruit, salt, sugar and cinnamon with 1/2 the water in a covered pan for 15 to 20 minutes. Allow to cool, then strain carefully and return juice to the heat. Stir remaining water into the potato flour or cornstarch to make a smooth paste. Add to hot liquid and stir constantly until pudding is clear and thick. Pour into sherbet glasses or glass bowls and chill thoroughly before serving. Top with cream. Serves four to six. [Junket brand "Danish Dessert with Raspberries," fixed according to the directions for pudding, is a quick substitute for this recipe.] §

Tyttebærsyltetøy (Lingonberry jam or pudding)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
2-1/4 cups sugar1-1/4 cup water
1 stick cinnamon 8 cloves without heads
1 tsp. lemon rind, finely grated1-1/2 pounds lingonberries
Combine sugar, water, spices and lemon rind and cook until sugar is melted. Clean the berries, drop into the syrup and allow to come to boil. Remove immediately from the burner and pour into a dish or jar. Cover and cool for two days, then drain off liquid and bring to boil. While hot, pour over the drained berries. When cool, they will be thick and can be served [as a pudding, used as a topping for waffles or served as a side dish for meatballs. As a pudding,] serves six. §

Riskrem (Rice with Cream; Glorified Rice)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
2 cups cooked rice, strained1 cup whipping cream
1/2 cup sugar 1/2 tsp. vanilla
1-1/2 to 2 cups red berry juice[3 to 4 Tbsp.] Cornstarch or potato flour
[Chill and whip cream with sugar and vanilla. Fold in rice carefully to ensure an even distribution. Keep cold. Separately, boil juice with cornstarch or potato flour for a couple of minutes, stirring constantly, until sauce turns transparent. Chill thickened berry sauce. The riskrem] may be served [in] individual glass dishes with the red sauce around the edge of the rice. §

Rømmegrøt (Sour Cream Pudding)
Marie Velsvick, Embla Lodge #2, Tacoma, Washington
1 quart sour cream1/2 cup flour
whole milk  
sugarcinnamon
[It is easier to use unhomogenized sour cream, but this is rarely available in the US, unless you can order directly from a dairy. This does not mean unpasteurized, however.] Cook sour cream about 20 minutes. Slowly stir in flour. [Add small amounts at a time.] Keepstirring until butterfat separates and can be poured off. [Reserve butterfat.] When fat has been removed, add a pint [2 cups] milk to the pudding. Thicken if necessary. Serve hot with cinnamon, sugar and a little of the butterfat [on top]. §

Fruktsuppe (Fruit Soup)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
1/2 cup Sago or pearl tapioca1 cup prunes, chopped
1/2 cup raisins 2 quarts boiling water
1 cup diced apples1 cup fruit juice
1/2 orange, diced1/2 lemon, diced
sugar 
[Add sago, prunes, raisins, apples and juice to boiling water.] Sweeten to taste and cook 45 minutes, stirring constantly. [Serve hot, in soup bowls. Garnish with orange and lemon.] § (Return to top)

Kjøtt (Meat and Meat Dishes)

Aunt Ted's Swedish Meatballs
(Winner of 2006 Sigrid Undset Scandinavian Meatball Contest!)
Recipe by Theresa Erickson Olson, Submitted by Katie Allen, Sigrid Undset Lodge #32, Palo Alto, California

1 pound lean ground beef 1/2 cup Saltine cracker crumbs, crushed
1/2 cup milk1 large egg, beaten
2 Tbsp. grated onion1/8 tsp. ground allspice
1/8 tsp. ground pepper7/8 tsp. salt (or scant 1 tsp. salt)
1 1/2 Tbsp. butter*1 1/2 Tbsp. Canola oil or Crisco*
1/4 cup wateraprox. 1/4 cup flour
Soak cracker crumbs in milk, leaving a little less milk than called for first to see how it absorbs milk (you want crumbs to absorb the milk with no excess). Set aside for 5 minutes. In a large bowl combine meat, egg, onion, seasonings and soaked cracker crumbs. If mixture is too moist, refrigerate it for about 20 minutes to stiffen up batter, making it easier to form balls. Distribute a layer of the flour on a medium sized plate for rolling meatballs in. Form meat into 1 1/4" balls (roll until they are almost perfectly round) and then roll lightly in the flour. Roll again quickly in hand once and set aside on wax paper. Continue forming balls until all are done (recipe yields about 20 to 21 meatballs of this size). The amount of flour needed will vary, so don't worry if you have extra flour left over at the end. Add butter and oil or Crisco to a heavy frying pan or heavy roaster pan. Heat this over medium high heat until hot and everything is melted. Meanwhile, preheat your oven to 350 degrees. Place prepared meatballs into the pan and turn as needed until all sides are browned evenly. Turn off heat but leave pan on the burner. Take meatballs out of the pan leaving the oil and drippings behind. Place meatballs either on a plate (if using a roaster pan) or in a casserole dish (if using a frying pan). Add the 1/4 cup water to the pan drippings and leftover oil and stir together to form a sauce. If using a roaster pan to cook with, place the meatballs back into the pan and stir gently coating the meatballs. Cover dish and place in oven. If using a frying pan, pour the sauce over the meatballs placed in a casserole dish. Place the covered casserole dish into the preheated oven. Cook for 20 minutes, and then take out of oven and rebaste meatballs with sauce. Return meatballs to oven for another 20 minutes. (If you forget to baste them during oven cooking, they will still turn out fine--just cook for full 40 minutes). Makes enough for four servings. You can double or triple the recipe and freeze leftovers.
Notes:
*The amount of butter and oil or Crisco used will depend on type of pan you use--less if on reduced fat diet; and more if using a non-teflon pan that meat sticks to. The meat browns up better with more. Also remember to use equal amounts of butter to the Oil or Crisco. §

Scandinavian Meatballs
(Tied for second place in Sigrid Undset 2006 Scandinavian Meatball Contest!)
Margaret Haag of Sigrid Undset Lodge #32, Palo Alto, California
2 Tbls. milk1 slice bread (1" thick, cut into small cubes)
1/2 pound ground beef1/2 pound ground pork
1/2 pound ground veal3 eggs (separate uses)
1 Tablespoon butter1/2 cup finely chopped onions
3 Tbsp. chopped parsley1 1/2 tsp. salt (or to taste)
1/4 tsp. paprika1 tsp. lemon juice
1 tsp. Worcestershire sauce1/4 tsp. ground or grated nutmeg
1 tsp. dill weed1 tsp. ginger
1 cup vegetable stock2 cups water
1 Tbls beef bouillon1/2 to 1 cup of Sherry
In medium sized bowl, combine milk and 1 beaten egg until blended. Add bread and let soak. Meanwhile, take the three different meats and mix together as you run it through a a meat grinder twice. Mix again by hand and add 2 eggs. Beat well. In a small frying pan melt the butter over medium high heat and then add the onions and saute until golden. Add the cooked onions to the meat. Wring the liquid from the bread (or press with spoon to remove the liquid). Add this to the meat mixture along with the spices (salt; paprika; nutmeg; dill; and ginger); lemon juice; lemon rind; and Worcestershire sauce. Shape into 1" round balls. Make a broth in a frying pan using the vegetable stock, water, bouillon and Sherry. Drop the balls into the stock and cook until done. Makes 6 servings.
NOTE: After this tasting, it is strongly suggested that you use less salt than called for in the recipe. If you are on a restricted salt diet, you might be able to skip the salt as the Worcesthire sauce, vegetable stock and beef bouillon all have a lot of salt in them. §

Swedish Meatballs
(Tied for second place in the 2006 Sigrid Undset Scandinavian Meatball Contest!)
Kitty Nelson, Sigrid Undset Lodge #32, Palo Alto, California

1 pound ground beef (or can use ground turkey)1/2 cup bread crumbs
2/3 cup milk1 egg
1 Tbsp. chopped onion or equivalent amount of onion powder1 tsp salt
1/4 tsp. pepper2 cans Golden Mushroom Soup Mix
2 Scant soup cans of water
Mix all ingredients together in large bowl. Form into balls. Brown in a skillet until browned on all sides. Add the cans of soup and water. If skillet can't go into oven, transfer into a casserole dish before placing meatballs in preheated oven (350 degrees). Bake for 30 to 45 minutes. (Do NOT double the recipe as it changes the consistency...make separate batches). Serves 4. §

Bergen Kjøttkaker (Bergen Meat Balls)
Mrs. Jacob Grove [first name?], Stjernen Lodge #7, Astoria, Oregon
2 pounds lean ground beef1/4 pound pork sausage
3 Tbsp. potato flour1-1/2 cups milk
onion salt to tastepepper to taste
cooking oil1 tsp. Kitchen Bouquet
Gradually mix all ingredients together well. Pat into balls. Fry in oil until well browned. Put into a pan of boiling salt water. Add Kitchen Bouquet to gravy. Let boil [about 30 minutes] until done. §

Får i kKål (Lamb in Cabbage)
Inga Humlebek Frodesen, Valkyrien Lodge #1, Seattle, Washington
3 pounds lean lamb, cut into 2-inch cubes1 tsp. whole pepper[corns]
1/2 tsp. ground pepper2 Tbsp. salt
1 head green cabbage, cut into large cubes.2 Tbsp. butter
2 Tbsp. flour 
Boil [lamb cubes] in as little water as possible for about 30 minutes. Add whole pepper, ground pepper and salt. Stir in butter and flour. Add cabbage. Let boil slowly for 30 minutes. Serve with [boiled] potatoes only. Serves six. §

Kalvekjøttpudding (Veal Loaf)
Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, Oregon
5 pounds lean and meaty veal shanks1 [large] onion
[1 tsp.] ground pepper[2 Tbsp.] salt
[4] whole allspice[4 bay leaves]
[About 2 quarts] water 
[You can supplement meat on the shanks with veal shoulder roast, but you need the shanks for the aspic from the bones. Boil meat] in a small amount of water. [Add water while cooking to keep meat moist, if necessary. You want the meat juices to be fairly concentrated.] Add onion and spices. Cook slowly until tender. [Cool.] When cold, put meat through a food chopper. Strain stock and add enough to meat mixture to make a soft mixture. Season to taste. Mix thoroughly and bring to a boil. Put in a loaf pan and set in [the coldest part of your refrigerator]. Cut into slices for serving. Will keep several weeks, [if kept well sealed and very cold. Great for open-faced sandwiches garnished with dill pickle slices.] §

Rullepølse (Lamb Roll)
Unattributed, Lyngblomsten Lodge #27
Filling:
1 pounds lamb flank1/2 tsp. pepper
1 Tbsp. grated onion1 Tbsp. salt
1/2 tsp. allspice1/2 tsp. saltpetre
slices of pork and veal steak1 tsp. caraway seed
Brine:
1 pound rock salt1/2 tsp. saltpetre
1/4 cup sugar1 bay leaf
2-1/2 quarts water 
Remove bones and sinews from meat and wash thoroughly. Flatten out [flank] and sprinkle the spices on the surface. Add the filling of onion, pork and veal slices. Bring sides and ends of flank together and sew with stout thread. Tie around with cord and place in brine.
[Making brine:] Dissolve rock salt, saltpetre, and sugar in water. [Add crushed bay leaf.] Chill throroughly before adding meat. [Keep in refrigerator.] About 10 days later remove meat from brine and cover with water and boil slowly until tender (about 2 hours). Place in press and place weight on top and leave [in refrigerator] until cold. [A brick wrapped carefully in plastic wrap in a small bread pan works.] Slice thin and serve on open-faced sandwiches. §

Lapskaus (Norwegian Stew)
Unattributed, combined and edited two recipes.
1-1/2 pounds lean beef, cubed1 large onion, cubed
1-1/2 pounds lean lamb, cubed1/2 tsp. ground pepper
1/2 pound pork, cubedsalt to taste
4 cups or about 8 potatos, cubedoptional: 2 carrots sliced
optional: 1/4 tsp. nutmegoptional: 2 bay leaves
2 Tbsp. oilwater to cover
Stew recipes are inherently flexible in the details. Brown meat lightly in oil. Add water to cover and let boil about 30 minutes. Add seasonings and vegetables. Simmer another half hour or until the meat is tender. Serve with a side salad. § (Return to top)

Fisk (Fish and Fish Dishes)

Sitronfisk (Lemon Fish)
Gustava Andersen, Valkyrien Lodge #1, Seattle, Washington
[~2 pounds] fresh white fish1 medium onion, sliced thin
1/4 cup butter1 Tbsp. dry mustard
2 cups [amount?] vinegarwater to cover
5 egg yolksjuice of 3 lemons
fresh parsley, chopped 
Take a white fish [such as true cod, ling cod, haddock, or halibut], cut in [serving-sized] pieces... Meanwhile, put butter in pan with onion. Let simmer about 10 minutes. Do not brown. Mix dry mustard and vinegar -- add to butter and onion with enough water to cover fish. Cook 15 minutes uncovered until tender. In separate bowl mix egg yolks with the lemon juice. Take a ladle of gravy and pour slowly over egg [mixture and stir]. Return to kettle. Do not boil. [Stir continuously] until gravy thickens. Put fish on a platter. Pour gravy over and [garnish with] chopped parsley... §

Fiskepudding (Fish Pudding)
Anna B. Wangsmo, Camilla Collett Lodge #25, Silvana, Washington
3 pounds ling cod or halibut2 Tbsp. white flour
2 Tbsp. potato flour or cornstarch1 tsp. nutmeg
1 pint cream or half & halfsalt to taste
1 eggbutter, melted
Grind fish [twice] with all ingedients except the cream [and butter]. Then add cream gradually... Pour into forms [such as small loaf pans] and place [forms] in a roaster with a little water in the bottom [to stabilize the temperature and humidity of the fish]. Bake 1 hour covered at 350° F. Serve with melted butter and garnish with peas. §

Fiskeboller (Fish Balls)
Astrid Wooley, Stjernen Lodge #7, Astoria, Oregon
5 pounds ling cod or sturgeon [fillets]1/2 pound potato flour
2 quarts milk1/4 tsp. ginger
1/4 tsp. allspice1 tsp. nutmeg
1/4 tsp. mace3 medium onions, ground
Grind fish 5 times, then add potato flour and spices [and stir]. Add milk gradually, beating [by] hand. Fry or boil by the tablespoonful. §

Fiskebakkelser (Fish Puffs)
Marie Sterner, Anna Kolbjornsen Lodge #4, San Francisco, California
2 cups [leftover] salmon [flaked]1 Tbsp. lemon juice
1 cup soft bread crumbssalt to taste
3 eggs, well beatenpepper to taste
waterparsley-egg sauce
Mix all together. Fry or boil by the tablespoonful. Put into individual greased baking cups and bake in pan of hot water [for] 30 minutes. Serve with parsley-egg sauce. §

Eddiksild (Pickled Herring)
Anna Maurstad, Camilla Collett Lodge #25, Silvana, Washington
4 [large salt] herringwater [and more water]
1 cup sugar1 cup vinegar
1 Tbsp. whole cloves1 Tbsp. allspice
1 onion, sliced thinoptional: 1 Tbsp. white peppercorns
Soak herring overnight. Skin and bone them. [This can take a while, if you are not practiced. Use a pliers to pull bones.] Soak in water for two hours again. Cut into [1-inch] pieces and place in a bowl. Boil sugar [and] vinegar, cool and pour over herring. Add cloves and allspice [and whitepepper corns]. Slice onion and layer with herring. [Chill.] § (Return to top)

Grønsaker (Vegetables)

Ertesuppe (Pea Soup)
Unattributed
1 pound yellow split peas3 large carrots
3 quarts water1 stalk of celery
3 large onions, peeledsalt to taste
pepper to tastepork sausage or ham
Put carrots, celery and onions through a meat grinder [or food processor]. Put [split peas and vegetables] in water and let simmer for 2 hours. Before serving add pork sausage or ham and cook another hour. [Many Scandinavians eat this once a week or so, often on Thursday night.] §

Rødkål (Sour Red Cabbage)
Unattributed
1 head red cabbage3 apples
1 Tbsp. sugar2 Tbsp. vinegar
3 Tbsp. buttersalt to taste
4 Tbsp. red wine1 tsp. caraway seed
Shred cabbage, [core and] slice apples and put in heavy kettle. Add sugar, vinegar, butter and salt and mix.] Cook slowly for 3 hours. Add caraway seed and wine in last 15 minutes. (Good with pork roast.) [I sometimes use apple juice instead of wine to reinforce the apple taste.] §

Agurksalat (Cucumbers in Sour Cream)
Unattributed
2 English cucumbers, sliced thin1 cup sour cream
1 tsp. lemon juice or cidar vinegar1/4 tsp. pepper
saltfresh chives, chopped
Salt sliced cucumbers, refrigerate over night. Rinse and drain. Add sour cream, lemon juice and pepper. Optional to add 1 Tbsp. sugar. Garnish with fresh chives. § (Return to top
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