200 g butter
2½ dl caster sugar
1 tsp ground ginger
8 dl wheat flour
1½ tsp antler salt
1 tbsp water
3 drops of bitter almond aroma
Garnish – household paint
Stir together room-warm butter and sugar.
Mix in the eggs one at a time.
Stir all the dry ingredients together and then mix them into the butter, sugar and egg mixture.
Add the bitter almond flavoring and stir everything together
to a smooth dough.
Let the dough chill overnight.
Heat the oven to 175 degrees.
Roll out the dough thinly and cut out shapes with measurements.
Bake in the middle of the oven for 8-10 minutes, depending on the oven.
Then paint the figures with a thin brush and household paint.
Selma Ströms berry cake
This is needed:
- 1/2 l boiling water
- 7 dl coarse rye flour
- 50 g yeast
- 1 dl film milk
- 1/2 tbsp salt
- 2 tablespoons syrup syrup
- About 5 dl wheat flour
Pour the boiling water over the rye flour in a bowl. Mix well.
Cover with a cloth and leave overnight or 2-3 hours, until the mixture has cooled.
Add the yeast stirred in film milk, salt and syrup. Work in wheat flour to a firm dough. Let the dough rise covered for about 30 minutes.
Take the dough on a floured baking sheet and work it smoothly.
Roll out the dough just over 1 cm thick. Take out rounds, about 10cm in diameter, will be about 16 rounds.
Place them on greased baking sheet or on parchment baking paper.
Let the breads rise for about 40 minutes.
Bake the breads in an oven at 225 degrees until they have taken on color and appear to have been baked through, about 13 minutes.
Sour berry puree: Black / red currants, lingonberries or whatever is available. Boil with a little sugar for 5 minutes. Mix to a puree. Wide on the bread, as thick as you want. Drizzle over syrup. Eat. Wonderfully good!
The children's favorite bread in Elsborg
An improvised recipe for the children's favorite bread, in the miners' and craftsmen's residential area Elsborg in Falun, at the end of the 1800th century.
From the book Hemma på Elsborg by Selma Ström:
“In the autumn, we were very careful to look at the chimneys, if there was a good smoke from them. Then we knew what it meant to something. Then they baked bread in the cottages. Over the kitchen stove they had a large baking oven which they fired up and baked the cakes in. It was part of the order that they would bake some really thick rye bread cakes, which would be eaten soft. On top, they spread fresh, sour berry puree. A thick layer. Then they dipped a spoon into the syrup spill cum and rolled a little syrup in fine crumbs over the berry puree. It was berry cake there. - - -
And think, what berry cake was good for the stomach. Then you did not have to do as it said in the old rhyme, as the people here in Falun used to know in the world:
"If you have a stomach ache,
so you can go to Pippi Hagan
on the other hand, put dough on a stone
to gnaw on e legs,
so bi you better in the stomach. ""
Selma Lagerlöfs Stöpaforskaka
Here is a wonderful recipe for a Stöpaforskakan that was baked at Mårbacka.
This is needed:
- 4 dl tailor-made or wheat flour
- 5 dl wheat flour
- 3 cup sugar
- 5 teaspoons baking powder
- 300 grams of butter
- 2 eggs
- 4 dl lingonberry jam
- 3 dl oatmeal
- 2 cup sugar
- 2 teaspoon vanilla sugar
- 100 grams of melted butter
Heat the oven to 200 degrees.
Mix all dry ingredients. Crumble in the butter and add the eggs and work together into a dough.
Press the dough into a long pan, 30 x 40 cm, lined with parchment paper.
Spread the lingonberry jam over the dough. Mix the sprinkles which you then sprinkle over the jam.
Bake for 25-30 minutes.
Take out the cake and let it cool slightly.
Cut the cake into 40 insanely good squares.
The recipe comes from the book "A scent of Mårbacka", by Malin Fransson and Maria Olsson.
Selma Lagerlöf lived between 1897 and 1910 in Falun and had Lagerlöfsgården, which she bought in 1907, for the rest of her life and visited it often after she moved back to her beloved Mårbacka.
Throughout her life, she was an enterprising woman in many areas. In Värmland, she started a company with oatmeal, so-called tailor-made flour. It is said that Selma herself started the day every morning with a plate of "Värmland gruel" decorated with cream roses.
Stöpafors mill, north of Sunne, has been supplying stone-ground tailor-made flour since 1917. It is gratifying that today it is possible to get tailor-made flour in grocery stores around the country.
1600th century cakes
Recipes from "The French chef and the pie baker",
how to make mean biscuit or Suckerbrödh.
This is needed:
- 8 eggs
- 1 runic piece crushed coriander or green anise
- 1 bowl pound, 0,425 kg, crushed sugar
- 1 marker fine wheat flour, about 210 g
First, cut 8 eggs into a bowl and beat them well. Mix out there for a runic piece of crushed coriander or green anise and a bowl pound (0,425 kg) crushed sugar.
Which when it is stirred together, you add a chip (about 210 grams) of fine wheat flour to it and knead it very well until the dough is completely shiny or white. For the much better the dough is worked, the more pleasant the loaves become.
When the dough of the kneading is glossy, it should be laid out in shapes that are made of tin and before he puts it in, it should be greased with sugar and put just in the oven. You can test one or two loaves first before putting them all in the oven or making them ready
For this pastry is difficult to prepare. Steel and the heat in the oven should be quite light, such as when bread is half-baked in it. Should also be open to everything that can usually ensure how the breads want to be. For first they will ferment and then turn brown, which can all happen in half a quarter of an hour.
If the breads turn black in the oven, the signs are that the fire is too strong, you should therefore take her out as long as the heat is moderate. But if before that she was pale and did not absorb any color, the oven was too little fired and the heat too weak. Therefore the furnace shall be shut up and the fire multiplied, though it be not burned.
Then when the breads have turned brown and stood in the oven for a quarter of an hour, you should take one out of the oven and try slowly with your hand if it is fully baked and if it does not give way but is firm enough, you should take them all out. Because they are baked.
The pastry struva was formerly a delicacy that the Falubans fried
and ate with pleasure to Valborgsmäss.
This is needed:
- Eggs (3 pieces)
- Milk or cream (1,5 dl)
- Wheat flour (3 dl)
- Sugar (2 tbsp)
- Corinthians or currants and saffron
- Any blowing agent (Baking powder 1 teaspoon or yeast package).
- A funnel to wind the batter through, a funnel with two or more pipes is especially referred to as "iron"
- A pot for the float batter, note that you should have a pot lid ready if the oil gets too hot.
- Something that keeps the dough threads in place e.g. rings for egg frying. Cans without lids and bottoms are widely used in many recipes, but the best is probably if they are quite low. There are old copper pans with depressions in the bottom and perhaps these are those that are meant by the fact that there were special straw pans.
- Hole spoon or equivalent to get the throats up.
- Sheet metal or grill where the fried throats can drain off.
The batter is fried in oil to a nice brown color, drained on paper, turned in powdered sugar
Falustruvor and Valborgsmäss
Old records of people's lives in the city of Falun describe that they ate strudel with currants at Valborgsmäss and the first of May:
Miss Margareta Ljusdal (born 1856) says that on Walpurgis Eve and the first of May they ate struvels. Another lady has said that “On Walpurgis Night, you would eat struvels. They were eaten for coffee and made at home. There were special pans, which were used to make struvels. There would be currants in them. Refers to the end of the 1890s. Announcer: Mrs. Maja Carlsson, b. Runnvik, born 1888, Vasagatan 6, Falun. From the age of 4 and throughout her upbringing, she lived at Gettorget. ”
Falun's most legendary struv seller - Struv-Eva lived in Gamla Herrgårn. In the museum's operations, "Struv-Eva" has served its struv. Dalarna Museum's educator Annacari Jadling-Ohlsson says that they rolled the batter in the hot oil, no iron was used.
A forgotten Falut tradition
It is time to change the fact that this type of straw is today better known as Finnish straw (tippaleipä) than as Falust straw. Considering that Gustav Vasa figures in the Finnish tradition and also considering all Finnish-Swedish rule through the centuries had assignments in Falun - including as governors - the traditions probably belong together, but are now quite forgotten in Falun!
In the spring, Maja at Gettorget, Valborgsmäss and Första maj, it is high time to revive the struv tradition in Falun. Feel free to tell us about the results!