Norwegian Centennial Recipes, 1825-1925
Dimensions: 3-1/2 x 5-1/2 inches
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In 1925, Minnesota celebrated the centennial of the first Norwegian settlers to arrive in America. A small blue book called the Norse-American Cookbook collected the recipes of immigrant Norwegians and their descendants.
The volume remains a reliable resource for early Norwegian cooking in America–including cooking on a wood stove–and forms the basis for this edited and updated collection.
The index of recipes include breads, soups, meat, fish, fish sauces, salads, porridges, puddings, desserts, cakes, and cookies.
Norma Wangness, a gold medal winner of rosemaling competition, designed the front and back covers.
Himmel’s Futter – Heavens Sparkles
2 eggs, separated
1/2 cup sugar
3 heaping teaspoons flour
1 teaspoon baking powder
1 pound dates
1 cup walnuts
1 cup whipped cream
Beat eggs separately until very light. Add sugar. Cut dates and walnuts fine. Roll in flour. Add to the egg mixture. Lightly fold in the egg whites. Add flour and baking powder. Bake for 1/2 hour. Pour whipped cream over before serving.