Tuesday, August 11, 2015

Historical Foods in America Swedish: 1854 (American Girl Kirsten)

( I modified these recipes that are from Kirsten's Cook Book.)


                                                         Baked Ham Slice

Ingredients                                                                                            4 to 6 servings

Smoked ham slice, fully cooked, 1/2 inch thick
1/4 cup brown sugar
1/2 teaspoon ground ginger
Pinch of black pepper

1. Preheat the oven to 325. trim away the fat from the outside edge of the ham slice. Place the ham slice into the ungreased baking dish. Mix the brown sugar, ginger, and pepper together in the small bowl. 

2. Sprinkle all the sugar and spices evenly over the top of the ham slice. Bake the ham slice uncovered on the middle rack in the oven for 30 minutes.

                                                              Swedish Potatoes

Ingredients                                                                                               6 servings

1. Peel the onion and chop it into small pieces. Set the onion aside. Peel the potatoes and cut them into small cubes on the cutting board. Melt the shortening in the large skillet over medium heat.

2. Add the potatoes and onion. Cook them over medium heat for 10 minutes. Sprinkle them with salt and pepper and stir a few times. Stir while you add the cream a little at a time. When the liquid bubbles, turn down the heat and simmer for 10 minutes.

                                                           Cabbage and Apple Salad

Ingredients                                                                                                6 servings

1/2 head, cabbage, medium size
2 apples
1/2 cup raisins
1/2 cup heavy cream
1/3 cup honey

1. Cut and coarsely shred the cabbage. Then put the cabbage into a large bowl. Cut each apple into 4 pieces and remove the apple cores. Use the grater to coarsely shred the apples into thelarge bowl. Add the raisins to the  bowl. Use a large spoon and fork to toss the cabbage, apples, and raisins.

2. Continue doing this until the ingredients are mixed together. Combine the cream and honey in a small bowl. Pour the mixture over the salad and tossit lightly.

                                                                   Fruit Soup

Ingredients                                                                                             6 servings

8 ounces mixed dried fruit
4 cups cold water
1/2 raisins
1 cinnamon stick
1 tabelspoon cornstarch
1/4 cup cold water

1. Cut the fruit into small pieces and place them into the saucepan. Add the cold water and soak for 1 to 2 hours. Add the raisins and cinnamon stick to the fruit. Cook the mixture over medium heat until it boils. Lower the heat and simmer for 30 minutes. Stir often so thefruit doesn't stick to the pan.

2. Ladle the hot fruit into a serving bowl. Leave the juice in the pan. In a small bowl, mix the cornstarch with 1/4 cup cold water. Stir this mixture into the juice in the saucepan. Heat up the juice until it boils, stirring constantly. When the juice is as thick as honey, pour it over the fruit and stir.

                                                      Swedish Almond Rusks

(I usually make these as normal bread, and put it into the oven after the dough is made. I don't add the cardamom, or almonds, instead, I add 1 1/2 tablespoons of cinnamon, and 1/2 tablespoon of vanilla)

Ingredients                                                                                                        36 rusks

1 cup shortening (I use butter)
1 1/2 cups sugar
2 eggs
1 cup buttermilk ( I use normal milk)
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cardamom
1 cup chopped almonds
Cooking oil

1. Beat the shortening and sugar together in a large mixing bowl until they are creamy. Crack the eggs into a small bowl and beat them with a fork. Add the beaten eggs and the buttermilk to the shortening and sugar mixture. Stir well. Put the sifter into another large mixing bowl. Measure the flour, baking soda, salt, and cardamom into the sifter. Then sift them into the bowl. Mix in the chopped almonds.

2. Add the flour mixture 1 cup at a time to the liquid mixture. Mix well after each addition. Preheat the oven to 350. Use cokking oil to grease the loaf pans. Spoon the batter into the loaf pans until they are about half full. Bake the bread on the middle oven rack for 30 to 40 minutes. The bread is done if a toothpick inserted into the middle comes out clean. If the toothpick comes out with dough  on it, bake the bread a little longer. Check it every 5 minutes.

3. Turn the oven down to 200. Use a knife to loosen each loaf from the sides of the pan. Let the loaves cool for 10 minutes. Cut each loaf into 12 slices. Move each slice to a cookie sheet after you slice it. Put the cookie sheets into the oven, and bake for 1 to 3 minutes, checking each minute until they are dry and toasty brown. Turn over each slice. Continue baking until the second side is toasty brown.

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