This is the wife of my grandfather's uncle.
Her name is Ulrika Flinta.
She was born Januray 1, 1834 and died October 11, 1925.
This photo was taken on her birthday when she was 8o years old, 1914.
Her husband was Carl Johan Niklasson and when be became a soldier his name was Flinta.
They had three children. Alma Elisabeth, born 1869 and Karl Albert, born 1872, they both emigrated to Amerika. Alma Elisabeth in 1889 and Karl Albert in 1893.
...Is there anyone who may have seen or know anything about them ...?
They were all born in the parish Marbäck, Älvsborgs county, except Ulrika, she was born in Böne parish.
The third sibling, Klas Oskar, born 1876 was living in Stockholm, Sweden. He and his wife Karolina Hult is on the photo below.
1 ¼ cups all-purpose flour
½ cup brown sugar
½ cup sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon minced crystallized ginger
½ teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
½ cup vegetable oil
½ cup applesauce
1 cup shredded zucchini
Cream Cheese Frosting
4 ounces cream cheese, softened
3 tablespoons butter, softened
3 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups confectioners’ sugar
1. Preheat oven to 350 degrees F. Butter or spray an 8×8 inch baking pan with non-stick cooking spray; set aside.
2. In a bowl, combine flour, cinnamon, cardamom, nutmeg, crystallized ginger, salt, baking powder and baking soda.
3. Combine oil, applesauce, eggs and sugars; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Pour into the prepared 8×8 inch baking pan. 4. 4. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
5. For the icing: In a small bowl, beat cream cheese, butter, maple syrup, cinnamon and cardamom until smooth and creamy. Add confectioners’ sugar and mix well. Frost cake with icing.
Store covered in refrigerator for up to 2 days. Bring to room temperature before serving.
1. This icing is a little on the thin side and is not able to be piped. If you find the consistency to be too thin for your taste, gradually add in a little more confectioners’ sugar.
2. If you enjoy nuts, pecans and walnuts both pair well with this recipe. Simply fold in a ½ cup of chopped nuts before pouring the batter into the pan.
3. Don’t have cardamom or crystallized ginger? No problem, just omit them, but I do highly recommend adding both of these to your spice rack.
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
I have not baked it yet but I hope it will taste good!