Viking Magazine - February 2015 - 27

A Teaspoon
By Any
Other Name
2. Preserve
Once you have collected the recipes, think
about ways to preserve them. The reality
is, if the recipes were ever written down in
the fi rst place, the paper is probably foodsplattered
and faded. Try scanning the
3. Organize
Depending on where the recipes come from
and how you preserve them, organizing the
recipes will help you make the best use of
them. Consider categorizing the recipes by
holiday, if that is when you use them most,
or by course: appetizers, soups, salads,
entrees, desserts and so on. If your family
is large and the recipes came from various
relatives, you could organize the recipes by
contributor or even geography.
There is an abundance of ways to keep
recipes, from beautiful recipe boxes, and
DIY options a la Martha Stewart, to simple
binders or even photo albums sized to hold
index cards. Think about how you use
recipes and if you want them to be seen by
and shared with guests before choosing the
best option for you.
4. Share
paper to protect not only the recipe, but
anything else that might recall the memory
of the cook, or the dish. If the recipe is
beyond saving, consider typing it into
your computer and forming a database,
something Scott does for all her recipes,
that can be shared or printed anytime.
If the recipe card is in decent shape,
laminating it with simple contact paper
or a laminating machine is an option
to further protect it from wear and tear
and food stains. But be careful-and
do consider typing it into the computer
as back-up- as sometimes cards can
delaminate and take the handwriting
with them. Or the heat from laminating
machines can " cook " residue on the card
that will leave the recipe discolored or even
illegible. Experts urge cooks to use archival
paper and fade-proof ink when they are
creating recipe cards to last for generations.
Now that you have done all the work
of gathering, protecting and organizing
these heirloom recipes, think about how
you want to share them. You could hand
them out individually-as hand-crafted
favors-at family gatherings, or email
them whenever someone makes a request.
You could put together a beautiful family
cookbook to share with everyone who
treasures the recipes as much as you do.
However you choose to share the
fruits of your labor, feel satisfi ed that
you are preserving your family heritage,
and promising delicious memories for
generations to come.
Looking for more ways to connect to
your Norwegian heritage? Check out
Sons of Norway's Cultural Skills Cooking
Unit. Go to sonsofnorway.com, log in
and fi nd " Cultural Skills. "
Sometimes
Norwegian recipes,
old and new, can
need translating.
Here are a few terms
you are likely to see
in Norwegian recipes
and how to convert
them to English.
INGREDIENTS:
Bakepulver ¤
baking powder
Eddik ¤ vinegar
Hvetemel ¤ fl our
Kanel ¤ cinnamon
Melis ¤
confectionery sugar
Natron ¤ baking
soda
COOKING TERMS:
Litt mindre enn ¤
scant
Stek i ovnen ¤ bake
Pisk ¤ beat, whisk
Frese ¤ sauté
Riv ¤ shred
Rør ¤ stir
MEASUREMENTS:
ts = teaspoon
ss = Tablespoon
60 ml = 4 ss = ¼ cup
9.5 dl = 4 cups =
1 quart
30 grams = 1 ounce
450 grams =
16 ounces = 1 pound
3.8 liters = 4 quarts =
1 gallon
For a terrifi c
Norwegian-toEnglish
food
glossary, visit
ketil.froyn.name/
food.html.
http://www.sonsofnorway.com http://ketil.froyn.name/
Viking Magazine - February 2015

Table of Contents for the Digital Edition of Viking Magazine - February 2015
