After my November talk at the County Museum in LinkÃ¶ping I was kindly presented with a copy of the third edition of Inga Wallenquists’s book ÃstgÃ¶tamat, “ÃstergÃ¶tland Food”. It’s a beautifully illustrated coffee-table book combining recipes from the past three centuries with bits of regional kitchen history. The text is repetitive and should have been more stringently edited, but the contents are nonetheless interesting and inspiring. Excellent archival photos mingle with new ones by the masterly GÃ¶ran Billesson.
I made Duchess Anna’s cake (p. 59) on New Year’s Eve, this being a variant on the Kronans kaka theme: ground almonds, lemon rind and a mashed potato, awesome. Yesterday I made boiled pretzels from Horn (p. 121), which are basically slightly sweet bagels: you fashion sweet yeast-based dough into pretzels, allow them to rise, boil them for 90 seconds and then bake them for 12 minutes. Lovely! Horn parish on Lake Ã sunden is along with neighbouring Hycklinge one of the region’s central areas in the 1st Millennium, though the hundred of Kinda was not at the time counted as part of ÃstergÃ¶tland. My friend Mattias is from Kinda, which is kinda neat!
My next project will be Baron AdelswÃ¤rd’s sponge cake (p. 148) which intriguingly has potato starch instead of wheat flour. Gonna use Grand Marnier donated by Tor instead of the stipulated brandy, and leave out some of the sugar.
Order the ÃstgÃ¶tamat book here (in Swedish).