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Christmas Eve: All the Facts Recipe

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This recipe for Christmas Eve: All the Facts is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Smörgasbord Menu (1962)

Swedish meatballs
Potato sausage
Ham or smoked turkey
Sliced thuringer sausage
Sliced cheeses
Swedish brown beans
Scalloped potatoes or potato salad
Two molded gelatin salads
Deviled eggs with pickled beets
Syl (pickled herring)
Sulta (cold jellied chicken/veal loaf)
Rice pudding
Rye bread with butter and jelly
Pickles, olives, carrot and celery sticks
Cranberries or lingonberries

Krem and persimmon pudding with whipped cream
Assorted homemade cookies and candies
Coffee
Directions:
Directions:
Christmas Eve, not Christmas Day, is the “real” Christmas to Swedish Americans. Many of the recipes for the smörgasbord (rice pudding, deviled eggs, persimmon pudding, pepparkakor, spritz) are scattered throughout this little book. We are adding a couple more, in case you should decide to make a real Swedish buffet. We don’t include all of the traditional recipes, since you can buy good pickled herring (syl), and nobody seems to eat sulta (a terrine of jellied veal or chicken and pork) anymore. But if you decide to get really traditional, one of the Aunties can probably dig up the other recipes.

Not to seem too lofty about this whole issue, I admit that Grandma Vera accused the Auntie generation, when we were in our 20’s and 30’s, of planning to have hot dogs on Christmas Eve when she was gone. So far we’ve done pretty well, but we’re getting tired, so who knows?

 

 

 

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