Mjolk ost Pudding Torksrom Pastag
(Custard Cheese Pudding) (Scallops of Cod's Roe)
Sardiner Skifvor of Korf, Ost, Rostadt brod och Smor
(Sardines) (Smoked Sausages, Cheese, Toast and Butter)
Klar Buljong med Klimpor
(Clear Soup with Dumplings)
Korsbarsuppe
(Cherry Soup)
Torskhuvud och Skolder Fisk Pudding
(Dressed Cod's Head and Shoulders) (Fish Pudding)
KalfFrikasse Kokta Hons med Ris och Ost
(Fricasse of Veal) (Boiled Fowl with Rice and Cheese)
Stekt Svinerigg
(Baked Shoulder of Pork)
Snoripa mit Yokal
(Zephyrs of Ptarmigan and Sea-Kale)
Sallat
(Salad)
Alma Pudding Munkar
( Al ma Pudding) (Pancakes)
Blabar Glasse
(Bilberry Ice Cream)
Frukt
(Fruit)
613
BANQUETS OF THE NATIONS
Mjolk ost Pudding. (Custard Cheese Pudding.)
Boil for three minutes one pint of milk with half a
bay-leaf, an anchovy, and just a grate of nutmeg. Pour
this on to three whipped eggs with a tablespoonful
of grated cheese, a pinch of mustard✪ Mjolk ost Pudding and pepper mixed
in them. Put this in a pudding-dish and bake for
twenty-five minutes, or it may be steamed and turned
out on to a dish.
Custard pudding is made the same way, only sub-
stitute one ounce of sugar for the grated cheese and
other seasonings.
Torskrom Pastag. (Scallops of Cod's Roe.)
Cook about three-quarters of a pound of roe. Take
one teaspoonful each of corn and wheaten flours and
mix them with one tablespoonful of water. Next
take three tablespoonfuls of the liquor in which the
roe was boiled while it is still at boiling point, stir it
into the flour mixture, adding half an ounce of butter,
one teaspoonful of essence of anchovy, and a little
cayenne pepper✪ Torskrom Pastag, and put it over a brisk fire, stirring
until it gets quite thick. Mix this with the roe, which
you have first passed through a wire sieve ; put it on
a dish well buttered and sprinkled with sifted bread-
crumbs. Spread out the roe evenly to about one inch
in thickness, and cover with more breadcrumbs, seasoned
with salt and pepper ; melt a little butter, spread it
over the top, and then bake for twenty minutes in a
quick oven. If it is not well browned in this time
use a salamander to finish it.
614
SWEDEN
Klar Buljong med Klimpor. (Clear Soup with Dumplings.)
Chop up together one carrot, half a turnip, one leaf
of a white cabbage, two tablespoonfuls of peas, and
one tablespoonful of French beans, adding one ounce
of butter, half a tablespoonful of salt, and a very little
pepper. Keep the preparation very thick, and cook for
twenty minutes in a saucepan, adding two tablespoonfuls
of grated Parmesan or Gruyere cheese. Cut three French
rolls into halves, take out the crumb, fill them with the
mixture, sprinkle the tops with more cheese and a little
warmed butter, putting them into the oven for two
minutes, and serve in a hot soup-tureen, with three
pints of consomme poured over.
Korsbarsuppe. (Cherry Soup.)
Pound three pounds of cherries, break the stones
and pound the kernels. Boil this in three pints of
water. Strain, and boil the cherries and stones again ;
strain, and add to the first liquor. Put in a pot with
a stick of cinnamon, three cloves, and sugar to sweeten,
and boil for twenty minutes. Serve with sweet
dumplings put in the soup-tureen.
Sweet Dumplings. ✪ Sweet Dumplings
Page 245 · 6 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mjölk ost Pudding Torskrom Pastag
(Custard Cheese Pudding) (Scallops of Cod's Roe)
Sardiner Skifvor of Korf, Ost, Rostadt brod och Smor (Sardines) (Smoked Sausages, Cheese, Toast and Butter)
Klar Buljong med Klimpor (Clear Soup with Dumplings)
Korsbarsuppe (Cherry Soup)
Torskhuvud och Skolder Fisk Pudding
(Dressed Cod's Head and Shoulders) (Fish Pudding)
KalfFrikasse Kokta Hons med Ris och Ost
(Fricasse of Veal) (Boiled Fowl with Rice and Cheese)
Stekt Svinerigg (Baked Shoulder of Pork)
Snoripa mit Yokal (Zephyrs of Ptarmigan and Sea-Kale)
Sallat (Salad)
Alma Pudding Munkar
( Al ma Pudding) (Pancakes)
Blabar Glasse (Bilberry Ice Cream)
Frukt (Fruit)
Mjölk ost Pudding. (Custard Cheese Pudding.)
Boil for three minutes one pint of milk with half a bay-leaf, an anchovy, and just a grate of nutmeg. Pour this on to three whipped eggs with a tablespoonful of grated cheese, a pinch of mustard and pepper mixed in them. Put this in a pudding-dish and bake for twenty-five minutes, or it may be steamed and turned out on to a dish.
Custard pudding is made the same way, only substitute one ounce of sugar for the grated cheese and other seasonings.
Torskrom Pastag. (Scallops of Cod's Roe.)
Cook about three-quarters of a pound of roe. Take one teaspoonful each of corn and wheaten flours and mix them with one tablespoonful of water. Next take three tablespoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding half an ounce of butter, one teaspoonful of essence of anchovy, and a little cayenne pepper, and put it over a brisk fire, stirring until it gets quite thick. Mix this with the roe, which you have first passed through a wire sieve ; put it on a dish well buttered and sprinkled with sifted breadcrumbs. Spread out the roe evenly to about one inch in thickness, and cover with more breadcrumbs, seasoned with salt and pepper ; melt a little butter, spread it over the top, and then bake for twenty minutes in a quick oven. If it is not well browned in this time use a salamander to finish it.
Klar Buljong med Klimpor. (Clear Soup with Dumplings.)
Chop up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of French beans, adding one ounce of butter, half a tablespoonful of salt, and a very little pepper. Keep the preparation very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan or Gruyere cheese. Cut three French rolls into halves, take out the crumb, fill them with the mixture, sprinkle the tops with more cheese and a little warmed butter, putting them into the oven for two minutes, and serve in a hot soup-tureen, with three pints of consomme poured over.
Korsbarsuppe. (Cherry Soup.)
Pound three pounds of cherries, break the stones and pound the kernels. Boil this in three pints of water. Strain, and boil the cherries and stones again ; strain, and add to the first liquor. Put in a pot with a stick of cinnamon, three cloves, and sugar to sweeten, and boil for twenty minutes. Serve with sweet dumplings put in the soup-tureen.
Sweet Dumplings.
Records on this page
Mjolk ost PuddingKlar Buljong med KlimporKorsbarsuppeTorskhuvud och SkolderTorskrom PastagSweet Dumplings