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Flavors of the Fjords - The Norwegian Holiday Cookbook - Traditional Recipes of the Fladvad-Bjorke Family
  • Price: $39.00
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  • - 317 pages
    - 8 ½ x 11
    - Hard Bound
    - ISBN: 0-9640138-0-0
  • TO PURCHASE Flavors of the Fjords
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Flavors of the Fjords - The Norwegian Holiday Cookbook - Traditional Recipes of the Fladvad-Bjorke Family
Flavors of the Fjords - The Norwegian Holiday Cookbook - Traditional Recipes of the Fladvad-Bjorke Family

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Norwegian Cooking and Foods Glossary


Note: the Norwegian Cooking and Foods Glossary is under construction. New pages and images are being added daily.

The complete Glossary is found in Flavors of the Fjords

Numerals: A B D E F G H I J K L M N O P Q R S T U V W X Y Z

- E -

Norwegian Americans share a very special legacy in their family ties to a beautiful country, and in the delicious recipes developed over the years. This is especially true of Norwegian Holiday cooking and recipes.

The following words, terms, and phrases are excerpts from nearly 2,000 entries in Flavors of the Fjords selected based on their use in cooking, food preparation, household living, and family relationships.

We hope they may be of some help to those of you who wish to translate family recipes or letters.

Feel free to recommend additional terms for inclusion in future editions.

To assist readers translating family recipes, we have included various phrases and terms excerpted from manuscript cookbooks. These are italicized (in quotes) and retain their original spelling.

If you have a word or term from a Norwegian manuscript cookbook or similar document that you cannot translate, why not share it with our Editors and readers. Simply forward your query to: belleairepress@earthlink.net

You should keep in mind that although Norway has two official languages, we have used only one of them in this Glossary, namely "rikesmål." The other official langauge is called "nynorsk" (new Norwegian), which is an artificial language created from various dialects spoken in different parts of Norway.

Kransekake or Crown Cake, is Norway's most famous cake. It consists of concentric rings of almond paste dough decorated with Norwegian flags and drizzled with vanilla cream icing. Interestingly, it is eaten from the bottom up. Flavors of the Fjords, the Norwegian Holiday Cookbook (ISBN: 0-9640138-0-0), has the largest number of authentic, traditional Norwegian recipes, particularly holiday recipes--cakes, cookies, breads--ever put together in one book! Recipes for over 100 Norwegian holiday cookies, cakes and breads, toppings, and puddings are interwoven with fascinating bits of Norwegian social history, including explanations of Norwegian Holiday traditions and customs, many of them kept alive to this day by millions of Norwegian-American families. Helpful to those seeking information on: authentic norwegian recipes; cake recipes; christmas classic recipes; christmas norwegian recipes; christmas recipes; cookbooks; cooking; dessert recipes; dictionary Norwegian; easy dessert recipes; norwegian food recipes; history of Norway; kristiansund Norway; Oslo Norway; learning Norwegian; locations in norway; norway attractions (including Maihaugen, Fram, Norwegian tourist attractions); norway history; norway information; norway tourism; norway vacation; Norwegians; norwegian americans; norwegian clothing; norwegian cook book; norwegian cookbooks; norwegian cooking; norwegian cuisine; norwegian fjords; norwegian food; norwegian immigrants; norwegian language; norwegian recipes; norwegian travel; Norwegians; oslo attractions; oslo holidays; oslo norway travel; oslo sightseeing; party recipes; quick and easy recipes; quick dinner recipes; quick recipes; recipes online; the fjords of Norway; travel guide Norway; travel Norway; travel oslo; vacation oslo; understand visit Norway; and visit oslo. Based on the late 19th century hand-written manuscript cookbook prepared by Marie Theresa Fladvad Cottrell, a beautiful Norwegian immigrant who married into an established Newport, Rhode Island family at the turn of century. Lavishly illustrated, it offers over 250 photographs illustrating life in Norway (scenic Norway, historical sites to Norwegian fjords, autographed picture and calling card of Roald Amundsen). In addition to over 100 tasty Christmas and holiday recipes, the authors have included several entire chapters outlining the life, times and traditions of the Fladvad and Bjørke families. One chapter traces the Norwegian history of the Fladvad and Bjørke family farms in Central and Western Norway from 1400-1900, using information obtained from Norwegian archives. In addition, it offers an unusual section of letters and photographs from family members describing the trials of life in German-occupied Norway during World War II. Traditional recipes, many reworked to use today’s healthier ingredients, while retaining original flavor and consistency--were selected for taste and for ease of preparation. The Authors have included copious notes on Norway, Norway travel, Norwegian food, Norwegians, Norwegian fjords, Norwegian costume (bunad), and Norway attractions. In addition, many of the recipes pages include period photographs of family members who were connected with the recipe. 1,800 word Norwegian-English glossary includes useful terms for foods and cooking, but also family, kinship, home, and utensils. Designed to help readers wishing to translate current or traditional Norwegian family recipes, learn Norwegian, understand Norwegian history, Norwegian cooking, and the Norwegian language.
Kransekake or Crown Cake, is Norway's most famous cake. It consists of concentric rings of almond paste dough decorated with Norwegian flags and drizzled with vanilla cream icing. Interestingly, it is eaten from the bottom up.

eddik - Vinegar.

egg - Egg.

egg bløtkokt - Soft boiled/cooked egg.

egg hårdkokt - Hard boiled/cooked egg.

eggedosis - Egg yolks beaten with sugar. Nog.

eggehvite - Egg white.

eggekrem - Soft egg custard used as a topping or filling.

eggeplomme - Egg yolk.

eggerøre - Scrambled eggs.

einebær - Juniper berry.

ekte - Genuine, real, true.

ektemake - Spouse.

elt deigen godt - Knead the dough thoroughly.

elte - Method of mixing butter and flour into the dough. Closest English term would be “cutting” the butter into the flour or kneading.

engros pris - The wholesale price.

eple - Apple. “Eplet faller ikke langt fra stammen,” the apple fals not far from the tree, i.e. chip off the old block.

eplekake - Apple cake.

eplemos - Apple sauce.

eplesaft - eplesaft

eplekake - Apple cake.

eplesaft - Apple juice. “Sider” is the alcoholic variety.

ernærende - Nourishing, nutritious.

ert - Pea.

ertesuppe - Pea soup.

estragon - Tarragon.

et forlorent egg - A poached egg.

etter avkjøling - After cooling.

etterkommer - Descendant.

"etter smag og behag" - According to taste.