Swedish cuisine

Köttbullar with mashed potatoes , cranberry compote , cream sauce and cucumber salad

The Swedish cuisine is considered to be straightforward and simple. It is characterized by rural home cooking (cheese, bread, sausage), fish dishes, minced meat , game ( reindeer or elk meat ) and an abundance of desserts and baked goods . Local products such as berries , mushrooms , spices and herbs are valued by the population , as are foods produced in Sweden such as milk, cheese and sausages. The shorter summers and longer winters compared to Central Europe have an enormous influence on customs, feasts and dishes. They offer a lot that is typical of the country and reflect the Swedish culture and the geographic location of Sweden.

In general there are three meals a day: a light breakfast ( frukost ), lunch ( lunch ) and dinner ( middag or kvällsmat ).

Eating and drinking culture

In Sweden, bread, jam and other foods are often homemade. It is common to serve yourself from the dishes on the table. Even when serving cakes, you don't cut it open beforehand, but leave it up to you to cut off a piece. It is therefore considered rude to leave leftovers on your plate. Before drinking, you usually wait until the host has said a first skål (cheers). After that you are allowed to drink whenever you want.

In addition to traditional cuisine, Swedes also appreciate the variety of international dishes - especially French , Italian , American and Far Eastern cuisines have had a significant influence on eating habits in recent decades.

Historical developments

Stock keeping

Swedish cuisine was traditionally based on self-catering, with good provisions becoming a question of survival due to the long, harsh winters. So food storage has a very old tradition and has a strong influence on eating habits. The climate, the short summer season and the lack of local salt (which had to be imported expensively) prompted many of the “typical” Swedish dishes such as crispbread , tunnbröd , gravlax and surstromming .

Meat and fish were smoked or dried. With brine (the salt was obtained with boiled sea ​​water ) or whey , vegetables were stored in barrels and vats and kept edible. They also mastered the processing of milk into cheese and butter, cattle and goat husbandry, arable farming ( barley and legumes ) and the cultivation of vegetables such as cabbage , leek , onions and beets . Hunting and fishing as well as collecting mushrooms, herbs and berries rounded off a balanced diet . This was based on porridges made from barley, grain and bread. A type of beer was also made from barley.

In modern times, storage lives on. Many Swedish families had a freezer back in the 1950s . Today it is often the same size as the refrigerator, and in the countryside where people like to hunt it is often even larger than the refrigerator.

Foreign influence

With the Vikings and their trading partners, exotic spices came to Sweden in small quantities early on, but they hardly influenced the eating habits of the majority of the population. Longer lasting influences came, among other things, with the monks of the Middle Ages (from around the 11th century: Alvastra, Nydala), the merchants of the Hanseatic League and during the wars of the great power era . The large historical immigrant groups, including from Germany , Finland and Wallonia, also enriched Swedish cuisine.

Today, Swedish cuisine, despite many surviving traditions, is more pan-European. Sweden is often early in the trend, and so food producers often test new dishes and wines from new growing countries in Sweden before introducing them more widely in Europe.

Everyone's right

Traditionally, the Swedes have relatively free access to nature ( legally stipulated by the Everyman's Right ( Allemansrätten ) in 1994) and thus a variety of raw materials. Berries are often picked, especially cranberries , blueberries and raspberries . Mushrooms are very popular, although they did not become part of Swedish menus until the 20th century. Juniper berries and St. John's wort are among the many raw materials that are added as ingredients to spiced schnapps , while the berries of blackthorn and mountain ash are used for jelly , schnapps and liqueurs .

The right to hunt and fish does not fall under the right of everyone , but belongs to the landowner or leaseholder .

Regional differences

Falukorv

In the regions in southern Sweden that used to belong to Denmark (here the regions Schonen (Skåne), Halland and Blekinge ) beer and bread were produced. Cabbage, legumes and potatoes were also grown. The cows were mainly used to produce dairy products. There was little meat. A lot of fish was used, especially cod , herring and salmon . Traditional Scandinavian dishes are goose , which, as in Denmark, is traditionally served the evening before St. Martin's Day , eel and, as desserts, Spettekaka and Scandinavian apple pie.

Central Sweden from Småland is more forested than the south. However, basic services are similar. The main food for the people was mainly stews and porridges, the basis of which was cereals . They were varied with broths, whey or berry juices. The city of Falun is known for the Falukorv , a sausage originally made by German immigrants , which is similar to the meat sausage known in Germany .

Moose and other game were a privilege of the nobility until the end of the 19th century. With the democratic hunting law, which gives every landowner the right to hunt on their own land, this meat is valued in many families today.

In Norrland (Northern Sweden) which are seeds located. They are originally a nomadic people who roamed around with their reindeer and lived on their milk and meat. Furthermore, in the north there was mainly fish, for example surstromming , staple food as well as game, berries, plants and mushrooms.

Modern meals in the daily routine

Breakfast ( frukost )

A typical Swedish breakfast consists of coffee and fruit juice , milk or tea . There is also crisp bread or bread rolls topped with cheese or sausage. Filmjölk , a type of soured milk or buttermilk, which can also be bought in Tetra Pak like conventional milk and which usually tastes mildly sour, is very popular . They are eaten with muesli or oat flakes, and often cinnamon, sugar, berry compote (cranberries, blueberries etc.) or jam are added. Yogurt and eggs are also eaten for breakfast. Popular is also Havregrynsgröt , porridge that is eaten with milk and applesauce.

Lunch ( lunch )

Isterband with steamed potatoes and pickled cucumber

Blekinge Kroppkakor with cranberries and melted butter

The main meal in the country is lunch and usually consists of one course and then the meal is often called middag instead of lunch . In the cities you often only have a small, warm snack . At the weekend or on special occasions, the meal is often more extensive. Popular dishes are sill ( herring ), köttbullar (meatballs), gravad lax (raw marinated salmon), Janssons frestelse (potato casserole ), and as a side dish potatoes and lingonsylt ( cranberries ).

On Thursdays it is still common to eat yellow pea soup ( ärtsoppa ) first and then pancakes ( pannkaka ) with cream and jam. There are different explanations for this tradition. On the one hand, it may have been caused by the fact that Friday was a day of fasting in medieval Sweden, which was mainly Catholic at the time . On the previous Thursday, the usual cabbage and beet soups were replaced by the more festive pea soup. On the other hand, peas were associated with the Germanic god Thor , who is known to be the namesake of Thursday. In addition, the maids of the better-off households had half a day off on Thursday and with the soup they had a dish that could be prepared in advance.

In Sweden there are also a number of hearty dishes that are grouped together under the name husmanskost (home cooking). You eat fried bacon ( fläsk ), which is served with broad beans or potato fritters , or baked in pancakes . Isterband is a coarse-grained sausage that is mainly served in southern Sweden. There is also a kind of potato dumplings with meat filling ( kroppkakor , palt in northern Sweden ), fried “Jagdwurst” ( falukorv ), reminiscent of meat loaf , and as an accompaniment to some dishes, root butter ( rotmos ), which is made from potatoes, carrots and turnips . However, many of these dishes are becoming increasingly rare on Swedish tables.

Of some importance for the eating habits of families with children is the fact that the children receive free, tax-financed school meals at school. There is also food in kindergarten and all-day preschool, although this is financed by the parents' fees.

Dinner ( middag or kvällsmat )

Even though schoolchildren and adults usually have a warm meal in the middle of the day, many families still prepare a warm meal in the evening. There are comparatively few traditional housewives in Sweden , so dinner preparation should usually be quick. Today, in order to save time, semi-finished products are largely used. Typical fast food are fish sticks ( fiskpinnar ), blood sausage grits ( blodpudding ) with cranberries and pytt i panna .

Many Swedes also prepare a lighter supper with tea and sandwiches, soup or porridge.

beverages

Coffee round

A Swede drinks an average of around 1200 cups of coffee a year, that's around 4 cups a day. This puts Sweden far ahead in the global ranking of coffee consumption per capita and is usually only overtaken by its neighboring country Finland in the relevant statistics . Coffee rounds are part of the daily routine of Swedes. In many companies, fika , a coffee break, is regularly taken in the mornings and afternoons , but usually no cake is eaten. You don't necessarily meet up with friends or acquaintances in the pub in the evening, but very often on Saturday or Sunday afternoons for fika .

Drinking coffee has a long tradition in Sweden. Around 1720 there were five cafés in Stockholm that mainly served French white bread with coffee. After that, coffee consumption was banned or heavily taxed for some time. It was not until 1822 that drinking coffee was allowed again and it became customary to offer small pastries with it. A kind of competition arose among the bourgeois housewives and inns, which resulted in at least seven types of biscuits / cakes ( Sju sorters kakor ) being served with the coffee. This requirement is still adhered to today among the elderly, albeit to a decreasing extent.

alcohol

Wine has been imported into Scandinavia and today's Sweden since the Middle Ages . In the 19th century, immigrant German brewers in particular began to brew local beer in large quantities. A well-known brewery was the Münchenbryggeriet . Today the old tradition mixes with new habits. Wine consumption has increased steadily since the 1960s, and the Swedes are known for being innovative - this is where the first European sales successes for u. a. Chilean and Australian wine listed.

Alcoholic beverages that have up to 2.2% alcohol ( lattice oil and certain cider ) can be bought anywhere. Drinks with an alcohol content between 2.2% and 3.5% (for example folk oil ) can only be bought in the supermarket by people over the age of 18. Drinks with more than 3.5% alcohol can only be bought from the alcohol monopoly Systembolaget and only if you are at least 20 years old or can be ordered in restaurants , bars and pubs . There is a lively black market in society in illegally distilled or smuggled alcohol. In 2006 it was calculated that only just over 50% of the strong alcohol drinks came from Systembolaget . Boat trips on which duty and tax-free purchase of alcoholic beverages is possible are popular. Since the consumption of alcohol on board is quite favorable, taking many passengers only participate in such trips to enroll in the noise to drink. The ferry companies are taking advantage of this trend and often have cheap offers for sightseeing trips where you can visit Tallinn or Helsinki for two nights, for example . On trips from Stockholm to Mariehamn on the Åland Islands, tickets are sometimes even given away.

Through the monopoly and higher taxation of alcoholic beverages, attempts are being made to prevent the population from consuming too much alcohol and to curb the corresponding secondary diseases. In general, the price of the drink increases with the alcohol content. For this reason, many Swedes have traditionally distilled their own schnapps (illegally). A more liberal economic policy in Europe, along with the opening of European borders (especially towards the Baltic States and Eastern Europe), has meant that more and more Swedes have been importing alcohol from abroad in recent years. Even real alcohol smuggling with subsequent illegal sale has become commonplace. As a result, alcohol consumption among Swedes increased by 30 percent between 1995 and 2005.

There are a number of Swedish beers and schnapps that are also known internationally. These include the beers Åbro , Pripps and Falcon as well as the schnapps Absolut Vodka and Skåne Akvavit . A number of mixed drinks are also popular, such as the Christmas Mumma , in which port wine , beer and orange juice are mixed to create a frothy mixture , and kaffekask (in the south, kaffegök ) made from coffee and brandy .

Cider is widely used across the country as an alternative to beer. The varieties Päron (pear) and Äpple (apple) are the most commonly consumed and are also available on tap in bars and restaurants. In the trade there are hardly any limits to the flavors: for example blueberry, elderberry, cactus / lime or wildberry flavor. The best known brands are Kopparbergs, Kiviks and Rekorderlig. The Swedish cider is very sweet. The alcohol content is 0.8%, 2.5%, 4.5% or 7.5%.

Swedish liquor

Julmust

Absolut Vodka , Renat Brännvin and other brands are distilled from wheat or potatoes and sold without spices. Sweden has a long range of spiced schnapps with a mild taste such as anise, St. John's wort, bitter orange , coriander, elder, dill or bitter wormwood (Besk) . It also often happens that you make your own home mixes with what the garden or the surrounding area has to offer.

Although many insist on drinking the schnapps ice cold, the spicy varieties naturally come into their own at room temperature.

Drinking schnapps has a rich tradition of rules about the correct drinking order, the angle of the arm when clinking glasses, a variety of schnapps songs and much more. These traditions are particularly alive in student circles, associations and in the military , but they are also widespread in society and continue to be practiced at larger celebrations.

Other drinks

A lot of milk is drunk - also by adults - as well as (often homemade) fruit and soft drinks and sparkling and non-carbonated water. Alcohol-free cider is also very popular, not only made from apples and pears, but also from berries, such as lingonberries or blueberries.

Traditional and still popular non-alcoholic drinks include sockerdricka ( Michels from Lönneberga's favorite drink), Pommac and Champis (both introduced as alternatives to sparkling wine at the height of the abstinence movement around 1916) as well as julmust and svagdricka, which are particularly popular at Christmas time and are similar to malt beer .

Dairy products

Dairy products such as milk, filmjölk , cheese , yoghurt and cream are available in different fat levels.

Milk ( swed. Mjölk ) is available in different fat content levels : minimjölk with 0.1%, lättmjölk with 0.5%, mellanmjölk with 1.5%, standardmjölk with 3% fat content and milk with natural ( i.e. variable) fat content. A distinction is also made between organic milk ( ekologisk mjölk ) and normal milk. Highly heated , long -life milk ( H-mjölk ) is rarely available in Sweden and is in greatest demand in summer, for example when it is bought by sailors and owners of summer houses without a refrigerator. As lactose intolerance is increasingly diagnosed, lactose-free milk without negative taste changes has also been developed by Swedish and Finnish dairies .

Baked goods and desserts

crispbread

Kanelbullar

Spettekaka

Chokladbollar

loaf

A wide variety of breads are available in Sweden . In German-speaking countries, people associate Sweden with crispbread . You can buy crispbreads in square and round slices, which are offered in different varieties. There is also mixed, wholemeal and white bread. Mixed bread is often sweetened with syrup , but as a result of increasing nutritional awareness there are more and more unsweetened variants. A type of bread less well known in Central Europe is tunnbröd (thin bread), which is available in hard and soft forms.

Desserts

Kanelbullar (cinnamon rolls) are one of Sweden's most famous and popular pastries . It is a specialty, made from yeast dough , with cardamom, milk, flour, butter, of course cinnamon ( Kanel ) and garnished with sugar (see picture). In 1999 the Hembakningsrådet introduced its own holiday for traditional pastries and since then Sweden (especially the Swedish economy) has celebrated Kanelbullens Dag every October 4th .

Another popular yeast pastry is semlor , which was previously eaten in the days before fasting because it is very high in calories. Today they are typical of what is known in Germany as Carnival and Easter (Carnival is not celebrated in Sweden). They are often available in stores shortly after Christmas. In the past, the period from the beginning of February to Easter was considered to be Lent; today this tradition is similar to that in Germany. The semlor look like cream puffs . The yeast dough is baked, the bun halves cut and one half is filled with marzipan. Put whipped cream between the halves and sprinkle with powdered sugar.

A popular traditional cake in Sweden is the Prinsesstårta , which means princess cake . This is a calorie bomb made from eggs, sugar, and cream with an overcoat of usually green-colored marzipan, garnished with a red marzipan rose. This cake is a popular treat for all occasions. Also known and loved across the country are Chokladbollar , a praline-like dessert (see picture) made on the basis of oat flakes ( Havregryn ). In addition there is a lot of fat and sugar, optionally rum can be added. They are garnished with coconut chips. The chokladboll is not to be confused with the arraksbulle , a kind of rum ball.

Spettekaka is a cake and a specialty from the Skåne region. The dough, which consists of egg, potato starch and sugar, is poured onto a rotating disc during the baking process. In the end, the finished cake looks like a tree cake or a "Kleckerburg" (see picture). Polkagrisar , which are candy canes with peppermint and other flavors,comefrom Gränna .

Godis is the umbrella term for sweets , fruit gums and chocolate in Sweden. In Sweden it is customary to buy sweets with ladles from open containers. Everyone can determine the respective amount of the individual varieties themselves and put them together in a bag to create their own mix. This offer is available in almost every supermarket. Since the 1950s, Saturday ( Lördag ) has been considered godisdag (nasal day), due to the efforts of dentists to limit sugar consumption to one day a week in order to improve the dental health of the population. Since then, the term Lördagsgodis has often been usedfor sweets.

Sweet fruit soups are also popular, such as blueberry soup ( Blåbärssoppa ) or rose hip soup ( Nyponsoppa ), which are enjoyed as a dessert or starter.

Christmas cookies

The typical yeast pastry for Christmas is Lussekatter or Lussering : a saffron pastry that is baked mainly between the Lucia festival and Christmas. These are yeast pasta with saffron and raisins. They are mainly baked and eaten from December 13th, the festival of Lucia, through the whole of Christmas time.

Pepparkakor is the name of the thin Swedish Christmas cookies (gingerbread) that you can buy in supermarkets all year round. Seasoned with cardamom, clove and ginger powder, Pepparkakor taste spicy and aromatic with a slight sharpness similar to the gingerbread known in Germany. Knäck is one of the classic homemade Christmas treats. This sweet consists of syrup , sugar and whipped cream that is boiled together and sometimes refined with chopped almonds. To cool down, the mass is usually filled into small paper molds.

The Swedish mulled wine is called Glögg . There are a large number of recipes, but the drink usually consists of mulled and red wine and often a small amount of brandy or rum. The glögg is seasoned with ginger, cinnamon and cloves. The tradition is to put raisins and grated almonds in the glass before pouring. The heavily sweetened, alcoholic drink is mainly consumed on cold winter evenings. There is also an alcohol-free alternative, saftglögg .

Banquet

Sweden buffet

Julbord aboard a Skärgårds -Schiffes

On special occasions, for example Christmas, Easter, Mother's Day, Midsummer and round birthdays, there is often a smörgåsbord (Swedish buffet ), the Christmas variant being called julbord . In the past, the host proved his high standard of living to his guests with the most extensive possible range of dishes. Swedish gastronomy has revived this tradition for tourists every Sunday. In addition to sandwiches ( smörgåsar ), the smörgåsbord also includes the popular Swedish schnapps, aquavit . The buffet consists of hot and cold dishes, typical dishes are:

• Herring snacks: for example, as herring fillets seasoned with dill. The herring is available in countless variations, with different marinades, pickled or as glass herring ( glass herring ) with red carrots and onions
• various salmon dishes ( gravad , smoked, cooked)
• various eel dishes
• Köttbullar (meatballs): the well-known Swedish meatballs, an integral part of Swedish home cooking; They can also be bought packaged in every supermarket
• Mimosasallad : a sweet salad made from pineapple , apples , pears , oranges , tomatoes , hard eggs and mayonnaise . The eggs give it its yellowish color, which probably resembles the mimosa blossom
• Sillsallad : Herring salad is just as indispensable at this buffet as the popular beetroot salad
• Eggstanning ( cracked egg): The main ingredients are eggs, milk, salt and butter, which are mixed together and then curled in the oven
• Filled egg halves are served in a similar way as in German-speaking countries; in Sweden the egg halves are filled and covered with horseradish , herb sauce, anchovies , salmon and the like.
• Solöga (sun eye): the ingredients anchovies , egg yolks, beetroot , potatoes and onions are arranged on the plate in such a way that they turn into a sun.

Christmas time

Fresh pepparkakor

The classic menu on Christmas Eve consists of liver sausage or liver pate , veal jelly and - as the main meal - boiled ham. There is also kale , beetroot Salad and ham broth ( Dopp i grytan ) that was made earlier in the Sud of cooked ham. Today they mainly use beef bones (as the brew was often salty). The name Dopp i grytan means nothing more than "to dip into the saucepan", which comes from dipping the bread served with it in the soup.

Swedish companies that are self-respecting invite their employees to Julbord , a Christmas dinner that is similar to smörgåsbord . A few weeks before Christmas every restaurant offers this service - many restaurants often no longer offer "normal" cuisine at all. A buffet with fish, meat, vegetables, sausage, cheese and bread is offered as standard. The schnapps is just as important as the traditional ham ( julskinka ), the herring snack and the popular Janssons frestelse . For dessert there are always desserts and coffee.

Easter

The Easter meal varies between different parts of the country, but it often includes eggs, lamb, salmon and other fish preparations. The Christmas ham becomes the Easter ham at Easter. In general, the Easter meal is considered to be “lighter” compared to the Christmas meal. The sweets are traditionally served in a large egg made of painted cardboard. Many of these sweets are made from marzipan. Recent studies (2006) have shown that the Easter meal is about to surpass the Christmas meal in abundance.

Pentecost

At Pentecost, efforts are made to eat the first local or imported vegetables and fruits of the year that are harvested early. The second day of Pentecost has been abolished in Sweden since 2005 and the time for special meals has been restricted as a result. At Pentecost there are traditionally numerous confirmations and weddings with their special meals.

Midsummer

The midsummer festival is by far the most important festival of the year and is inextricably linked with new potatoes . Ny kokt potatis med dill is the name of the classic dish, the first new potatoes with dill. They are served with herring, sour cream, chives, crispbread and cheese. Many people take one - or more - so-called nubbe (2–4 cl schnapps) during their meal. But oil ( beer ) is also drunk with it. For dessert there is fresh Swedish strawberries with cream.

Crab meal

Crayfish and prawns prepared for a typical Swedish crab festival

Special offers for the traditional Kräftskiva crab in the Stockmann department store in Helsinki.

In August, strengskivor (crab festivals) are a popular tradition. The cancer season used to start on the first Thursday (also on the second Wednesday) in August, but since 1994 the cancer premiere has not been tied to a specific date. The Swedish crayfish is a delicacy and has been almost wiped out by the crab plague , so it is not cheap. Usually you buy the crabs frozen and ready-made. In 2007 around 2500 tons of crabs were exported to Sweden, mainly from Turkey, China and North America.

If you are lucky enough to catch crayfish yourself, they are cooked whole and marinated in a dill brew . In this brew they should steep overnight and be eaten cold. The side dishes are usually bread, seasoned cheese and shrimp. Often other components of a smörgåsbord are also placed on the table. The schnapps, like aquavit , is an absolute must; Beer is also part of it and schnapps songs are the order of the day. A toast reads: "A cancer, a schnapps, a song".

Martin goose

As in Germany, November 11th is celebrated as St. Martin's Day in Sweden. There are no lantern parades, but a St. Martin's goose is traditionally eaten. On this day, this is offered by restaurants for lunch so that working people can eat goose during their lunch break. This custom is particularly widespread in southern Sweden, but largely unknown in other parts of Sweden.

A classic menu on November 11th looks like this:

• Svartsoppa (black soup): a soup made from small goose , wing tips and the stock , as well as pork or goose blood, spices and wine vinegar and brandy .
• Goose liver sausage
• St. Martin's goose: red cabbage and dumplings or apple or plum compote are served with the roast goose . It is accompanied by port wine .
• For dessert, cooked pears are served, which are eaten cold.

List of selected specialties

• Biff à la Lindström is a meat roast in which cream, onions, eggs, diced potato pieces , breadcrumbs or softened rolls, capers and pickled beetroot are stirred into the meat mixture. This dish owes its name to the Finnish-Swedish Lieutenant Lindström, who asked for a raw steak and the above ingredients in a Swedish hotel in 1862. He just mixed everything together and asked the cook to fry it that way. You can eat it with potatoes , sauce and peas .
• Flygande Jacob ("flying Jacob", named after the inventor Jacobsson who was a pilot) is a gratin made from chicken, bananas and peanuts that became popular in the 1980s.
• Gravad lax is one with a salt-sugar-spice mixture pickled salmon , which was previously buried during the manufacturing process.
• Köttbullar are small, round meatballs that are usuallyeatenwith a cream sauce and cranberries.
• Lutfisk , a type of stockfish , is a fish dish known both in Sweden and in Norway (there as lutefisk ). The dried fish is first placed in a lye ( sodium hydroxide ), then watered and finally cooked. It is served for Christmas dinner, together with a white flour sauce that is flavored with allspice.
• Pyttipanna (from "pytt i panna", tiny in the pan) is a dish in which potatoes, onions and meat (usually the remains of a large meal) are cut into tiny cubes. After frying in a pan, pyttipanna is usually served with a fried egg and beetroot .
• Smörgås is a richly sandwiched sandwich and usually a full main meal (and not just a small snack as a snack between meals ). It is known in Denmark under the Danish name Smørrebrød .
• Surstromming is fermented fish.
• Janssons frestelse (Janson's temptation) is a casserole made from potatoes, onions, sweetly pickled anchovy fillets and cream

swell

1. ↑ Jan-Öjvind Swahn: Mathistorisk uppslagsbok (1999)
2. ↑ cf. Anne Iburg: Cooking in Swedish: dishes and their history
3. ↑ coffeeresearch.org: Statistics of coffee consumption per capita by country (1985–1988) Archived copy ( Memento of the original from June 7, 2008 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 
4. ↑ International Coffee Organization: Coffee consumption per capita by country in 2000 [1]
5. ↑ Archived copy ( Memento of the original from September 27, 2006 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 
6. ↑ http://www.bulldozer.nu/intryck/spraka23.html

literature

• Agnetha Fredriksson: The Swedish Cookbook , Komet Verlag, 2004, ISBN 3-89836-307-4
• Anne Iburg: Swedish cooking: dishes and their history , Verlag Die Werkstatt, 2004, ISBN 3-89533-453-7
• Petra Juling: 100 Swedish Courts , Hayit Verlag, 1989, ISBN 3-89210-204-X
• Margareta Bauer, Inga-Brita Linke: The Swedish kitchen , Steingrüben Verlag

Movie

• At table in ... Sweden. Documentation, Germany, 2003, 26 min., Director: Anne Worst, production: ZDF , summary by arte

Web links

Commons : Swedish Cuisine  - Collection of pictures, videos and audio files

Wikibooks: Swedish Recipes  - Learning and Teaching Materials