Loved the christmas food – therefore, we want to have this on christmas
Christmas food and its history
Christmas food. It is homemade meatballs, kale, rice pudding and articles? Many are hard to the traditions while the other happily eats the poké bowl instead. Here are some of the julbordets loved the cuisine and its history.
Soon we are sitting there – proppmätta after julbordsstafetten. It is easy to the christmas table is growing over their brädder when everyone absolutely must have their needs and favorite foods. Uncle with his home-made liver pate, aunt who do not think it will be christmas until the dip in the pot stands on the stove. or the cousin that stacks up inkokta pig’s trotters as a kaplastavs professionals.
But how will it actually that is just for christmas we want to eat porridge, beetroot salad, jansson’s temptation and a ham sandwich with mustard?
the Christmas table can easily be seen as a cavalcade of our culinary history. But anyone who thinks that every single american in the förindustrialiseringens time partying around on the ham and meatballs takes dreadfully wrong.
Today’s ätorgier have not much in common with one farmer poverty, mainly during the 1800s. Most people ate porridge and salted fish all year round. The height of luxury was to have a smörklicka slowly melt down over the porridge.
Today’s recipe – december 10, 2018:
Among the oldest elements on the christmas table is found, the dip in the stew, pig’s trotters and brawn. But all three dishes are becoming increasingly less popular.
In the first part of the 1900s developed charkuteriindustrin with julkorvar, leverpastejer and prinskorvar. The cheap and easily accessible products quickly became popular elements of christmas.
During the 1900-century second half of the turn julaftonsmiddagen from a 3-4 course sit down meal to be a single large julbuffé. At the same time also disappeared, the difference between the midsummer and julsmörgåsbordet in the wake of industrial society, the development of rapid transport, farms and äggläggningsfabriker.
In our modern time phased slowly but surely the old dishes such as stockfish, brawn and pig’s trotters. Maybe it is the texture, soft and a little slimy, which does not fall us in the taste. Now when every bite should be a mix of sour, salty, sweet, umami, and so a little bit of crunch.
But the aromas and flavors we want to retain as julkryddningen are transferred to more modern dishes. Saffrans and apelsinsill, roasted celeriac and grönkålspaj.
Herring (here is the recipe for pickled herring)
Herring and potatoes may seem typical for christmas, yes midsummer as well, but salted herring and potatoes was commonplace and was not associated at all with the party food.
Already in the late middle ages was a drier variant of the kryddsillen but only on the högreståndesborden because the spices came from the other side of the earth. When the spices dropped in price, they began to also be used by the peasantry.
Posted in the sugar and the pickle was the herring only during the later part of the 1800s. In the past was sugar a luxury that few could afford. When people could afford to eat other than salted herring during the week came the herring up on the table at the festivals of the year instead.
the Dip in the pot belongs to one of the oldest dishes on the christmas table and stretches as far back as the 1000’s. Sooner started is often the christmas season with lunch with the dip in the pot.
the Ham came certainly from the slaughtered julgrisen, as only the more affluent could afford, but salted down, and was saved usually by mid-summer. To save a few pigs from the autumn storslakt and slaughter them just in time for christmas to be eaten fresh was a great luxury. Julskinkan became a common feature on the christmas table, first during the 1900-century, in pace with the increasing affluence and as more and more moved to the cities.
Julkorven is one of the oldest dishes on the christmas table. But with the time they have been replaced by the sausage. But the homemade julkorven have received a boost when the hipster-the people taken korvstoppningen to greater heights.
Marinated salmon has existed in Sweden since the 1600s. From the beginning, it was more of a form of fermentation that resulted in something that more resembled a herring.
the Preparation of stockfish can be traced back to the late middle ages. During the winter it was difficult to get hold of fresh fish, why you leaned out of it. In the past, lutfisken holidays, even in midsummer, morten’s evening and at the wedding.
Meatballs are considered as entirely Swedish. But there are variations of meatballs in the whole world. In the 1700 and 1800’s they were more common to cook the meatballs, as the meatballs. Grinding meat is a fairly modern phenomenon, but in the past finskar of meat in order to be able to use the rougher and tougher parts. On christmas ended up in the meatballs until after the second world war.
The classic rödbetssalladen feels like a primeval julrätt but the fact is in today’s form was created as late as in the 1960s.
Jansson’s temptation got its current form around the turn of the last century. It has its origins from the mid-1800s ansjovislådor. Julrätt became the first in the 1970s.
Pepparkakans history is really long, but difficult to confirm. The first believed in reincarnation in Sweden is from the 1300-century. To the wedding between king Magnus Eriksson and Blanka of Namur baked the gingerbread, the purchases of the ingredients are impaired.
In the notes from the Vadstena monastery, one can read that the pepper used as an ingredient in gingerbread cookies in the 1400s. First, in the 1700s are pepparkaksrecept in Swedish cookbooks, and in the 1800s, begins pepparkakan associated with the celebration of christmas. Until the 1900 century found pepper and allspice in the recipe.
On 9 december, whichever is the pepparkakans day.
Lussekatt, lussebulle, lussekuse, saffranskuse or julkuse, sooner also called dövelskatt or dyvelkat. Yes, dear child has many names. Lussebullens origin has several explanations. A legend from the 1600-century Germany tells us that the devil, dressed as a cat used to beat the children. Jesus, in turn, dressed up as a child, handing out buns to the children please. The devil also known as Lucifer, is said to have given its name to Lussebullarna. In the west of Sweden called lussekatter seed dövels or dyvelkatter, which originally meant the devil.
rice pudding was boiled already in the middle ages. But only for the richest because risgrynen imported. First, during the 1800s blv it’s common to boil the porridge in the rice.
Julosten also belongs to one of our oldest accessory on the christmas table.
In the postwar period, Sweden was self-sufficient in sugar, which meant that the julgodiset quickly grew in popularity. In the past consisted julgodiset most of the apples and nuts. But in a noble residence in the 1600’s, you could actually find oranges, marzipan traditional Swedish christmas pasteries, dried figs and dates on the gottebordet.
“Glögg” has medieval origins and its equivalent in several countries. Even the ancient greeks and the romans spiced their wine. partly because it would be good for your health, but probably also to hide the taste of bad wine.
In the late 1800s had over mulled wine has become a Swedish christmas tradition and most of the wine merchants had their own glöggblandning. Today there are lots of varieties and flavored glöggsorter.
in 1910, launched julmusten as a non-alcoholic alternative to beer. But it was only in the 1930s that it began to be called julmust.
Here you will find our other recipes for christmas dinner:
