Husmoderns Bok – diving into Swedish Gastronomic History

Of all the beautiful things I received from my 90-yearold grandmother when she moved from her house, one piece has laid undiscovered until now. Rather, I knew she had given me her mother’s sister’s cook book, but I hadn’t discovered all the amazing treasures between the tattered covers. Great grandaunt Märta was the matron at the prestigious boarding school Lundsberg in Sweden. It’s where the royals have sent their princes, and quite a conservative place. There is much to be said against this bastion of outdated values, but that does not make her cook book from 1907 any less valuable.

My kitchen – very old-school, perfect for traditional recipes

Once I started thumbing through the pages I realized it holds recipes long lost of all the Swedish classic foods, including those who we no longer make, as well as the ones that the past two generations have only bought ready-made from the store. Amazing. Sure, the pages which include tips on how to clean your top hat or polish zinc bathtubs are not all relevant today (even if these matron tips on how to clean old pearls or care for marble workbenches feel like an amazing resource).

So, in a new chapter for this wine- and travel blog, I will start to chronicle my attempts at these old recipes. In order to share the Swedish culinary history with the world, I’ll keep blogging in English. All the posts will be collected under the heading and tag ”Husmoderns Bok” (the name in Swedish of the book itself). I’m adapting the recipes based on my experience with the original. I’d be happy to get feedback – or let me know if you have been looking for a particular recipe which might be in there!


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2 Responses to “Husmoderns Bok – diving into Swedish Gastronomic History”

  1. 2012/11/05 at 03:10 #

    Thank you! What a fun insight into Sweden’s culinary arts and your family history! I had blood sausage in Spain, and Argentine restaurant in Miami, and always loved it. If I manage to get pig’s blood I will give this a try! Oh, my daughters love rye too!

    • 2012/11/05 at 07:53 #

      Thank you Victoria! Yes, it feels like a connection with my family history to be trying these recipes. My biggest challenge will be that I try not to eat sugar and wheat, and guess what’s in most of the recipes ;) Traditional Swedish cooking is often somewhat sweet and with lots of oriental spices. Wheat and potatoes were staples. Hope you follow the progress on the blog!