Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, lingonberry jam and green peas.[1] [2]
There are various theories about the origin of this recipe. Credit is generally given to Julius Carlsson (1898-1976), chef de cuisine at the restaurant Cecil on Norrmalm in Stockholm. According to some, the dish was named after banker Marcus Wallenberg, Sr. (1864–1943) or his wife Amalia Wallenberg (1890–1943), daughter of cookbook author Charles Emil Hagdahl (1809-1897). [3] [4][5]
YouTube Encyclopedic
-
1/1Views:1 025
-
Sfi - Sfi podd - HUR TRÄFFAR MAN NYA VÄNNER? - Learn swedish
Transcription
See also
References
- ^ Elsa Lansing, Tove Wedin and Malin Widén Wallenbergare En jämförelse i sensorisk kvalite Örebro Universitet
- ^ "Wallenbergare". tasteatlas.com. Retrieved March 1, 2020.
- ^ "Wallenberg". Nordisk familjebok. Retrieved March 1, 2020.
- ^ "Charles Emil Hagdahl". Svenskt biografiskt lexikon. Retrieved March 1, 2020.
- ^ "Julius Carlsson". Restaurant Julius Carlsson. Retrieved March 1, 2020.
 | This Sweden-related article is a stub. You can help Wikipedia by expanding it. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 26 December 2023, at 06:06