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Is lefse Swedish or Norwegian?
Lefse (Norwegian pronunciation: [ˈlɛ̂fsə]) is a traditional soft Norwegian flatbread. It is often made with potatoes, flour, butter, and milk, cream, or lard.
When did lefse originate?
Modern lefse came about long after the Viking age ended. Most historians agree that potatoes first arrived in Norway sometime in the 1750s, likely brought back home by traveling priests and soldiers. Shortly thereafter, potato lefse – and many other Norwegian potato dishes – started appearing.
Why is lefse popular in Norway?
The story of lefse is intertwined with Norwegian history. Just as the Norwegian flatbread was developed as a way to store food over the harsh winter months, lefse served a similar purpose. During the 19th century, the lefse was a popular way to store wheat or potato, which would otherwise be unusable.
When did lefse come to America?
1825
“On my father’s side of the family, lefse arrived [with the family to the U.S.] in 1825, for the opening of the Erie Canal.” Many of the surrounding families in their rural part of North Dakota had similar roots.
Where is Mrs Olson’s lefse made?
Minnesota
Made in Minnesota. Water, Potato Flakes (with Mono & Diglycerides and Citric Acid), Enriched Flour (Wheat Flour, Matted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola Oil, Specialty Processed Whey Solids and Nonfat Dry Milk, Salt, Sorbic Acid (Preservative).
Do they eat lefse in Sweden?
Her family is Swedish, and many Scandinavian foods are enjoyed by our family each year, including søtsuppe (Scandinavian sweet soup), lutfisk (a dried fish), köttbullar (Swedish meatballs) and of course lefse. Lefse is a flatbread made from flour and potatoes, and is a little thicker than a tortilla.
Do Swedes eat lefse?
Fragile lefse dough becomes impossible to work with if it gets too warm or if too much flour is used to roll. Swedes wrap this thin bread around cheese, herring, or sausage.
Can you ship lefse?
Lefse is availalble in various quantities. Lefse can be kept for up to one week in the refrigerator and will keep for many months in a freezer. Shipping is by United States Postal Service Priority Mail. Priority Mail is NOT guaranteed, but the Post Office says it is usually there in 2-5 days at this time of year.
How much does lefse cost?
Regular price $6.50 With its fresh, warm, and comforting traits, your tastebuds will feel as though they are receiving a snuggly hug from our lefse.
What do Norwegians put on lefse?
BUTTER, SUGAR, ENJOY, SHARE Spread the butter on, sprinkle it with sugar (brown or white – I prefer brown sugar, but the lefse is definitely edible either way), roll it up, and enjoy!
Does lefse go bad?
Storage Hints. Only store Lefse when they are completely cooled, or condensed moisture will turn them soggy. Once cool, store in a plastic bag, or wrapped up in plastic film or tin foil. If left out on the counter unwrapped too long, Lefse will get dry and brittle.
Can you freeze potatoes for lefse?
Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: “Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.”
What does lefse mean?
lefse (uncountable) A traditional soft Norwegian flatbread made from potato, flour, and milk or cream (or sometimes lard) and cooked on a griddle.
What do you put on your lefse?
Lefse ( Norwegian pronunciation : [ˈlɛfsə]) is a traditional soft Norwegian flatbread. It is made with riced or instant potatoes, flour, butter, and milk or cream. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves.
How do you make lefse?
Mix salt and potato flakes in a bowl Put butter in one cup measuring cup and add water to make 1 cup. Put in sauce pan and bring to a boil. Mix into potato flakes with a fork. Add milk and mix thoroughly. Cover tightly and refrigerate for one hour until cool.
What is lefse recipe?
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned.