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Poignant Family Recollections

In 1894, on her way to Minnesota, Marie Theresa Fladvad stopped in Newport, R.I. to see a friend. She never made it to Minnesota. Instead, she met and married Charles Middleton Cottrell, a Newport businessman and member of a solid Irish-American family.
In 1894, on her way to Minnesota, Marie Theresa Fladvad stopped in Newport, R.I. to see a friend. She never made it to Minnesota. Instead, she met and married Charles Middleton Cottrell, a Newport businessman and member of a solid Irish-American family.

In 1894, on her way to Minnesota, Marie Theresa Fladvad stopped in Newport, R.I. to see a friend. She never made it to Minnesota. Instead, she met and married Charles Middleton Cottrell, a Newport businessman and member of a solid Irish-American family. His brother, Robert Cottrell, was the Mayor of Newport. The marriage produced four daughters, but some members of the Cottrell family never really accepted Marie.
When Charlie’s health deteriorated, he placed himself in the care of his domineering sister, who offered Marie and her daughters rooms in the basement–if she would be the family cook.. Undaunted, she marched down to the local bank, borrowed the major sum (in 1915) of $10,000 and bought two houses on Bellevue Avenue. She is believed to be the first woman to join the Newport Chamber of Commerce, a male bastion. She became a Suffragette. From that time on she made her own way in the world.
All her life she was known for her cooking as well as her encyclopedic knowledge of opera. Periodically she and her sisters would return to Norway to see family and familiar scenes. They traveled with Roald Amundsen, the famous Norwegian explorer. Amundsen’s “calling card,” with a note on the back intimates a five year relationship with the Fladvad sisters.

Flavors of the Fjords is the most comprehensive history of any Norwegian-American family yet prepared, including its holiday recipes, travels, photographs, and correspondence.

You can add this uniquely informative and interesting, newly revised and updated, to your ePublication library today.

In five minutes you can have the following at your finger tips…

Why you should savor Flavors 2018 ePub Edition

“Flavors of the Fjords” is a combination of cookbook and family history assembled by the Fladvad and Bjørke family. The book may be the most detailed history of a Norwegian-American family yet published, and it serves as a model of what many Norwegian-American families could do to preserve knowledge of their past and the stories of their ancestors’ immigration.”
News of Norway, Norwegian Embassy, Washington, D. C.

  • Flavors of the Fjords is the largest, most comprehensive history of any Norwegian-American family yet prepared, including authentic, traditional holiday recipes, travels, photographs, and correspondence, over 400 pages (depending on browser used).
  • Explore and Celebrate Norway’s history, culture, and breathtaking beauty.
  • Follow the Fladvad and Bjørke family through over 400 years of illustrated history and documented survival. “…the most detailed history of a Norwegian-American family yet published…”
  • Family history is interwoven with fascinating images of Norwegian “must-see” locations such as Maihaugen, Slottet, Storting, Sunndal and social history, including explanations of Norwegian Holiday traditions and customs, many of them kept alive to this day by millions of Norwegian-American families.
  • Share and understand the Norwegian-American Experience from Norway-to-Newport–See the other side of Newport’s Gilded Age through the history and struggles of the Cottrell family.
  • Recreate the aromas of your Bestemor’s kitchen at Christmas, National Day, or other holidays, with over 100 authentic, traditional Norwegian cakes and cookies.  “History has never tasted so good!”
  • Recipes for over 100 holiday cookies, cakes and breads, toppings, and puddings.
  • Includes a 1,800-word Norwegian-English glossary, with useful terms for foods and cooking, but also family, kinship, home, and utensils. The Glossary is the first designed specifically to help readers wishing to translate their family Norwegian recipes.
  • Numerous links to authoritative external sites provide quick, convenient additional information for e-Publication readers.
  • Flavors includes rare letters and photographs from family members describing the trials of life in German-occupied Norway during World War II.
  • Recipes are really interesting and fun to read. The Authors have included copious notes on Norway, its people, and its cooking. In addition, many of the recipes pages include period photographs of family members who were connected with the recipe.

F

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.
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.
Sample Glossary entries from Flavors of the Fjords

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.
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

E

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.
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.
Sample Glossary entries from Flavors of the Fjords

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

D

The Driva River that flows near the Fladvad Family's ancestral home in the Sundahl.
The Driva River that flows near the Fladvad Family’s ancestral home in the Sundahl.
Sample Glossary entries from Flavors of the Fjords

dagens suppe – Soup of the Day

daglig – Daily; “Gi oss i dag vårt daglige brød,” give us this day our daily bread

dagligvareforretning – Grocery store

dåm – Flavor, taste, or tang

dampet – Steamed

datter – Daughter

datterdatter – Grand daughter

“de rulles ud til smaa krandse, bestryges med pidskede hvidder og bestrøs med grovstødt Sukker og Mandler” – Then roll out into small rings, coat with beaten egg whites and dip in coarse sugar and almonds

deig – Dough or doughy mass; “Slå opp for stor deig,” make too much dough, begin on too high a level

deigtrau – Kneading trough

deilig – Delicious

dekke – Cover, as in cover the rising dough

dekke bordet – Set the table

delikat – Delicious or tasty

“den taaler en lang, men ikke for stærk stegning” – Can be baked for a long time, but not at too hot a temperature

dessertbord – Table for desserts

dessertgaffel – Pastry fork

dessertskje – Dessert spoon

dram – Norwegian Snaps, drink, or shot

drikkelig – Drinkable or fit to drink

drikkepenger – Tip or gratuity

drikkevann – Drinking water

druesaft – Grape juice

dryppe – Baste

dryppe steken – Baste the roast

drysse over – Drizzle over; To powder or sprinkle. To dust the surface with a powder, e.g. flour; Sprinkle over, as in sifting flour over a wet dough as you’re working the dry flour into a wet dough

dyrestek – Reindeer roast

dyvåt – Soaked or dripping wet, wringing wet

B

Church at Bjerke, Norway
Church at Bjerke, Norway
Sample Glossary entries from Flavors of the Fjords

bacon og egg – Bacon and eggs

badstue – Small building or room for hot steam baths (sauna)

bær – Wild berries

bakebrett – Baking sheet

bakefjel – Bread or pastry board

bakepulver – Baking powder

bakeri – Bakery or bakeshop

bakerovn – Baking oven; “Varmt som i en bakerovn,” warm as a baking oven, hot as blazes

bakstehelle – Griddle for flatbrød or lefse

banan – Banana

bankebiff – Tenderized beef. Served similar to Swiss steak

barnemeny – Children’s menu

benløs – Boned or boneless

benmel – Bone meal

berberiss – Barberry

berlinerkrans – Berlin crowns or rings, a type of butter cookie

besk – Bitter, sharp tasting

best Good

bestefar – Grandfather

besteforeldre – Grandparents

bestemor – Grandmother

“bestrøes med Sukker og bakes brune” – Sprinkle with sugar and bake until brown

bestestue – The “best room,” the parlor

betasuppe – Meat, marrow, and vegetable soup

bie – Wait. “Denne maten er ikke mye å bie på,” this food won’t hold you long

biffstek – Beaf steak

bismak – Off taste, a taste that’s not supposed to be present

bisp – Hot drink made with claret and sugar

bit – Bite, or a mouthful

bjørnbær – Blackberry

blåbær – Blueberry, huckleberry, bilberry. Lit. blue berry. Det er bare blåbær for ham; It’s as easy as pie for him

bladselleri – Celery

blande – Mix or mixture; “Olje og vann lar seg ikke blande,” oil and water don’t mix

bland i en – Blend in a

blande – Mix or mixture; “Olje og vann lar seg ikke blande,” oil and water don’t blend

blandebolle – Mixing bowl

bland sammen i en kjele – Blend together in a sauce pan

blanding av oppskårne epler, rosiner – Mincemeat; Lit; a blending or mixture of cut, chopped, sliced apples, raisins

blings – A thick slice or chunk of bread

blomkål – Cauliflower

blomkålsuppe – Cauliflower soup

blomsterkrans – Flower wreath

bløt – Wet or soft

bløtekake – Wet cake or soaked layer cake; Milk is spooned over the layers, then covered with whipped cream

bløtkoke – Soft-boil

Author Bjørn Fladvad baked this beautiful, tasty “soaked cake” or bløtekake. The tart berries on top he hand picked and flash froze until needed
Author Bjørn Fladvad baked this beautiful, tasty “soaked cake” or bløtekake. The tart berries on top he hand picked and flash froze until needed

bløtkokte egg – Soft-boiled egg

bløtelegge – Soak. “Legge i bløt,” put to soak

bokk – Strong, dark beer

bokseåpner – Can opener

bolle – A sweet bun, roll, or (fish or meat) ball

bønner – Beans

bord – Table; “Dekke bordet,” set the table; “Ta av bordet,” clear the table

bordbønn – Grace, blessing

bordduk – Table cloth

bordet – The table

bordkniv – Table knife

bøsse – A small container, e.g. for salt. A cellarette

botsam – Useful, wholesome, or invigorating

brann – Fire

brett – Board, as in for rolling out dough; Baking sheet, tray

bringebær – Raspberry

brød – Bread

brød med smør på – Bread and butter

Broderi – Embroidery; Also prydsøm

brødleiv – A piece of sliced bread

brødskive – Slice of bread

brordatter – Niece; Lit; brother’s daughter

brorsønn – Nephew; Lit; brother’s son

Author Faith R. Connors wearing her Norwegian national dress or bunad.
Author Faith R. Connors wearing her Norwegian national dress or bunad.

bryllupskake – Wedding cake

bunad – Norwegian national costume

bunnskrape – Scrape the bottom or empty

butterdeig – Flaky pastry; Lit; butter dough

bygg – Barley

bygning – Farm house, residence; Also, hus or gård