From The Olde Cookery Book
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Welcome to The Olde Cookery Book
It is getting closer to Christmas day by day - and in Sweden we have a "warm up" feast known as "Lucia". Culinarily Lucia is defined by saffron buns, ginger bread and glögg. Actually this is one of the major, if not the major, opportunity to use saffron in a Swedish kitchen. You will find several recipes for creating your traditional Lucia feast here, old time style of course. Even if parts of the celebration is non-period (some say the first "modern" Lucia celebration was held in the 1920s) on tOCB you could have composed the various culinary treats separately.
The 13th of December (sw. Luciadagen) has a popular tradition dating back to the old Julian calender (pre-1750), as the winter solstice - the darkest day of the year. In the upper ranks of society, there was a need to lighten up the day, and a candle lit female being (Lucia) was "invented" to serve food and drink during this long dark day. The tradition of Lucia celebrations didn't reach the rest of society until the early 1900s.
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Recent changes:
- 2008 11 28 More recipes added.
- 2008 11 23 Update of Rålamb project and new recipes.
- 2008 11 17 Redesign of templates".
- 2008 11 12 A few new recipes from Löfström, and a small change to the recipe templates."
- 2008 11 10 As it is Mårten today (according to the Swedish calendar) there are a few Goose recipes on the site.
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Adventures in Historical Cookery is the accompanying blog for all things historical cooking. We'll try to write a bit about the content of the site there. The Olde Cookery Book is dedicated to collecting pre-1900 cooking & home brewing recipes. Read more about the history of the site and find contact info.
tOCB background
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| Glögg - THE winter drink in Sweden
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| Winter is here. Snow is falling and it is dark and cold outside. This time a year it is nice to light a fire, put a CD in the player and have something warm to drink. The number one winter drink in Sweden is Glögg, a spicy hot wine drink.
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| Read more....
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Did you know...
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| Bouquet garni
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| The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf.
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Some of the latest recipes
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What's up in December?
Hopefully it won't be too hard guessing the main directions for new recipes during December. I'll try to concentrate on Christmasy and New Yeary dishes and treats. Another attempt at completing the Rålamb project, possibly during the holiday season is also on the cards.
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