Flavors of the Fjords - The Norwegian Holiday Cookbook - Traditional Recipes of the Fladvad-Bjorke Family

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- 317 pages
- 8 ½ x 11
- Hard Bound
- ISBN: 0-9640138-0-0
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The Norwegian Cooking and Foods Glossary

Note: the Norwegian Glossary of Cooking and Food 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

- F -

Norwegian Americans share a very special legacy in their family and cultural 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.

Norway's famous Maihaugen or May Hill. 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:
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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.

Norway's famous Maihaugen or "May hill" is Europe's largest open air museum. It consists of 185 historic buildings from Gudbrandsdalen and Lillehammer, many of them representing the farsgård of local families. The most popular attractions include Garmo stave church, the large farm of Bjørnstad with 27 buildings, and walk-through exhibits showing Norway's history.

fårestek - Leg of Mutton.

fadder - Godparent or sponsor.

farbror - Father’s brother, uncle.

fårekotele - Lamb cutlet or mutton chop.

farfar - Father’s father, paternal grandfather.

fårikål - Lamb Stew with Cabbage.

farin - Granulated sugar.

farmor - Father’s mother, paternal grandmother.

farsgård - Ancestral home (farm) or estate. Also slektsgård.

fatøl - Draft beer.

fattigman - Fried Cakes, Crullers.

feire jul - Celebrate Christmas.

fersken - Peach.

ferskvannsfisk - Fresh water fish.

fett - Fat, lard, or grease.

fettere - Male first cousins. See kusiner.

Maihaugen provides a highly realistic view of rural Norwegian society through walking tours of restored historic churches, homes, farm yards and tools from the Gudbrandsdalen valley. Traditional farming methods and handicrafts are demonstrated, as well. Guided tours are provided in several languages, including English.

finhakke - Chop up fine, mince.

finbrød - Rye bread.

fisk - Fish..

fiskebolle - Fish ball.

fjærfe - Poultry.

fjellørret - Mountain trout.

flamme - Flame or blaze.

flatbrød - Flat bread, very thin, crisp, unleavened bread.

flekke - Skin or peal.

flesk - Pork.

flormelis - Powdered sugar.

fløte - Cream.

flyndre - Flounder.

folkeminne - Folklore.

forlorent - Poached.

forme - Shape or form.

"formen smøres med smør og stødte kavringer" - Butter the form and sprinkle with zweiback.

form kakene - Shape or mold the cake or cookie.

forretning - Business or store.

forstue - Entrance or lobby. Also entré

forvelle - Bring to a boil.

fossekall - The Norwegian national bird.

føste nyttårsdag - New Year’s Day.

frikassé - Stew.

frisk - Fresh, well, healthy, hearty, revive, refresh.

frokost - Breakfast.

fromasj - Custard or mousse.

frukt - Fruit.

frukt kompott - Stewed and mixed fruit.

fyrstekake - Prince’s cake. Confectioner’s cake with an almond or apple filling.