Introduction to Swedish Recipes
Some of the traditional Swedish cooking dates back to the Viking era. Some of these recipes come from old cookbooks. Others were used by an older generations while growing up but never written down. Feel free to alter the measurements and ingredients according to conditions such as altitude, consistency, taste, local produce, and dietary needs.
Must Have Spices
White pepper is a must in a Swedish kitchen. Other common spices are coriander and allspice.
When a recipe calls for pearl ash (“pottaska”) as a raising agent it refers to calcium carbonate that nowadays can be found in health food department.
Some cookie recipes call for horn-salt or harts-horn-salt (ammonium carbonate). In the Pacific Northwest horn-salt can usually be found in Scandinavian and German stores.
Potato flour is a starch often used in Swedish recipes for dessert, soups, sauces and sometimes cakes. Potato flour is made of potatoes and is a gluten-free flour.
Most Swedish meat and fish dishes include boiled potaotes. You should store potatoes in a cool and dark place. Be aware that if a potato is green or has patches of green, it contains solanine, a toxin. Some people become sick from eating such potato.
Our lawyers wanted these warnings listed prominently. This site is not intended for users under the age of 21 without adult supervision. Use these recipes at your own risk whether if you have been warned or not. Any person or entity related to this site will not be liable for any adverse reactions due to preparation and/or consumption of any of these dishes, whether related to allergies, medical conditions or other causes.
Any alcohol-related content is only for those who are over 25 years old. According to traditions, many Scandinavians pair certain dishes with beer, aquavit, wine, or avec. These suggestions are purely for a normal consumption and common interest. For some, however, alcohol is like a drug and a disease. If someone has problems with alcohol or has questions about alcohol consumption, there are several organizations that have knowledge about the subject. Here are a few links:
Centers for Disease Control and Prevention,
National Institutes of Health, Alcoholics Anonymous.
It is a common belief among researchers that the consumption of sugar contributes to obesity and sugar addiction. Fat in some cases may help manage appetite. Breakfast and desserts, on the other hand, often consist of a combination of sugar and fat, which according to some beliefs make the brain lose the ability to manage appetite. Some believe that sour, salty and bitter flavors can prevent overeating.
To eliminate any parasites, freeze fresh fish for at least 3-4 days. Shelf life for fish in home freezer is about 2 months for fatty fish, and 6 months for lean fish. The temperature should be around -20 ° C.
Some food may contain bacteria that could cause illness if the product is mishandled or cooked improperly. Keep meat, poultry, and fish refrigerated or frozen. Thaw in a refrigerator or microwave. Keep meat and poultry separate from other foods.
Wash working surfaces including cutting boards and utensils. Wash hands after touching raw meat or poultry.
Cook thoroughly. Keep hot food hot. Refrigerate leftovers immediately or discard.
Undercooked or raw meat and fish may increase risk of foodborne illness.
Do not drink and drive and/or operate heavy machinery, and or other activites that do not mix with alcohol. Although some Swedish dishes are traditionally paired with certain alcoholic beverages for adults, it is not required. Remember that non-alcoholic beers and other non-alcoholic beverage are available.