måndag, december 31, 2012

New Year 2013

I wish a happy new year to you all!



The artist who signed the picture is Jenny Nyström and the subject is called simply "Santa Claus".
And as you see, the card is from 100 years ago....

 
This is Jenny Nyström
June 13, 1854 - January 17, 1946.


 
This two cards with Swedish "Tomtar"is also made of Jenny Nyström.





This beautiful card is also made of Jenny Nyström.






This is an old New Year card, I do not know who have made it but I think it is beautiful!


I hope that the new year will be a good year.
My hope is that, in the coming year, I will try to present some good genealogy links,
which is helpful for me and hopefully for other researchers.

I also hope that I can help others find their ancestors who emigrated from Sweden,
you can look at some videos here: http://swedenroots.se/ 

"All for Sweden". They are from Swedish television.
There are some examples of how it can be when you come to Sweden and see how and where your ancestors lived ...

You probably need to use your handkerchief ...


 




 

I also hope that I'll manage to find my grandmother's brother, Johan August Johnson,
born in Borås Nov. 14, 1867 ( my "concrete hard brick wall")
he emigrated 1891 to the United States, South Bend,
 along with his sister Jenny Amalia.
I'll try to make a plan for my search and also try to move forward systematically in my search ...

wish me luck ;))


 
This is gorgeous lilies of the valley, a little taste of spring which I hope will come soon ...






 




söndag, december 30, 2012

Fruitcake

This is a recipe for a cake that is common in Sweden, especially for Christmas and New Year's weekends, because it stays good and juicy for a long time.
I hope you will like it...

Fruitcake

You will need:

2 hg butter
2 hg sugar
4 eggs
1 hg seedless raisins
3 tablespoons candied orange peel
3 tablespoons chopped sighed
½ hg chopped almonds
2 hg flour

To do this:
Butter and sugar cane puffy and egg yolks in a pipe at a time.
Raisins, sighed, orange peel (optional) and almonds mixed well with the flour and worked into the batter. Lastly, add the hard-beaten egg whites.
Spread batter into a well greased bread strewn shape and baked in low oven heat, 150-175 degrees for about 1 hour.
The cake should ideally be a few days before cutting it to be really juicy.
The cake keeps for several weeks.


måndag, december 24, 2012

Christmas celebration


 
The word Christmas is akin to Old Icelandic and Old English. In northern England talks still little old-fashioned contexts of yule, possibly a legacy of the Vikings rampage there. When we raise our beer glasses and wish each other Merry Christmas, it is an unbroken tradition right from pagan times, even if it was then the beverage horn was lifted. It called to drink in Christmas. In the Catholic Middle Ages introduced the Christian celebration of Christmas in our country and was celebrated during the same time as before the pagan Christmas.






An old-fashioned Christmas
Our time yearning for an old-fashioned Christmas is the union of the old agrarian society and the bourgeois Christmas celebration Christmas in the city at the turn of the century. It will be a kind of mixture of julbrasor and Yule straw, an ostentatious bourgeois Christmas, lavish trees and lots of presents.



http://www.samlaren.org/jennynystrom/

Our Christmas traditions
Many of our Christmas traditions is a union of old Swedish traditions mixed with elements from foreign country. The Christmas tree became common during the late 1800s and the Christmas Santa Claus distributing only in the 1900s. Santa is also a mixture of our little gray-clad house elf and the man in red St. Nicholas. Previously, especially Christmas goat, which accounted for much julhyss in ancient times peasant Sweden, has been hired if they had any Christmas gift giver at all. 1900s has given us both adventsljus, Advent, Advent stars and Advent candlesticks, also of German descent, while Donald Duck comes from the large immigrant country USA. The turkey and the mistletoe has Anglo-Saxon ancestry.

Christmas red color
Christmas red color are certainly many people who wonder about. A clear answer is not to give. Red was an expensive color to produce and was only used on special occasions, not just for Christmas. Christmas in the farming community had hardly any red components as Christmas red color is a phenomenon of our time. The red color often occurs in combination with green: spruce, lingonrisets and moss green color and plants that may be in julprydandet. The Christmas tree (but not the dressed) is associated with very old Swedish Christmas traditions.






http://www.vastsverige.com/en/Christmas-in-West-Sweden/Articles/English-articles/Seasonal-sparkle-in-Sweden-/
MERRY CHRISTMAS TO YOU ALL!

måndag, december 10, 2012

Uncle Arne Ruben Andersson

Arne Ruben Andersson
Born in Lunden, Södra Säm, Västergötland
December 10, 1931 - Augusti 15, 1951
 
 
This is Arne Ruben with his parents Judith and Axel Andersson.


This is the obituary that was written in the newspaper.

 
This is the tombstone of Arne Ruben.
And that's all I got from my uncle, he was ill and lived his life a little neglected.
It was so at the time, not always so easy ...
I'm glad that I have this photo, and that there is a gravestone so he will not be forgotten.
 

söndag, december 09, 2012

Gingerbread Day




   HISTORY OF GINGERBREAD
 
 
Gingerbread has a long history. Here are some important strikes in our spicy past.


Nuns little secret
We have found records from the 1444, which describes how the nuns at Vadstena baked and ate spiced gingerbread to facilitate its digestion. At that time also included pepper, cardamom, anise, fennel, cedar oil, lemon and bitter orange peel in the dough in addition to the traditional pepparkakskryddorna cinnamon, ginger and cloves. During the Middle Ages, sweetened dough not with sugar but with honey.


The Birgittine nuns in Vadstena

Kung Hans ginger bread medicin
The Swedish-Norwegian-Danish King Hans (regent 1497-1501) was ordained gingerbread by their doctor. King suffered namely a lousy mood, and there was a general perception that it was happy to gingerbread. There are data from a pharmacy in Copenhagen to be sent home several kilos gingerbread to King Hans. The rumor that it becomes kind of gingerbread alive today, so maybe cure worked.

Hans, born Johannes, February 2, 1455, died February 20, 1513, was king of Denmark, from 1481, of Norway from 1483 and John II of Sweden from 1497 to 1501. He was the son of Christian I and Dorothea of Brandenburg, brother of Frederick I and married September 6, 1478 by Christina of Saxony (1461-1521).

Hans was born February 2, 1455 at the castle Aalborghus in Aalborg, Denmark, the son of King Christian I and were already 1456 successor to the throne in Denmark and 1458 in Norway and Sweden. At his father's dead 21 May 1481, he was only in Denmark without resistance admitted to the King, and only in 1483, at a meeting in Halmstad, even in Norway.
His own fortress gave the nobility and the clergy expanded rights and contained in addition (February 1483) important provisions, intended to consolidate all three Nordic kingdoms internal autonomy.
After being crowned the same year in Copenhagen and Trondheim he was recognized September 7 at a meeting in Kalmar, what came to be called the Kalmar Recess, the Swedish Privy Council as the King of Sweden.

 

Gingerbread probably used as a kind of medicine in the Middle Ages, as it contains spices cultivated for medicinal purposes. Pepper was considered to cure diarrhea and cholera. It was useful to melancholy. Ginger was good against sluggish stomachs and the toothache. Cloves which was ground and sprinkled in the hair offset cold feet and cardamom mixed in honey streaked on bruising them to become less bluish.
In the olden days included gingerbread really pepper. If you would bake gingerbread according to an old recipe, they would probably not fall modern humans in taste. They were too strong pepper. Then it meant status to afford to use spices in baking, so it was long city dwellers and wealthier people who could bake gingerbread. This practice spread to other social classes as time went on.
Pepper biscuits long regarded as a delicacy. They were cooked in the residual heat from julbaket or fried on a rock by the fire. In the 1500s it was possible to buy gingerbread in the larger cities in Sweden and in markets especially in Bergslagen where the German cultural influence was strong.

An important commodity
The first data on gingerbread as a commodity comes from the 1500s, when they were sold in monastery pharmacies and bakeries in Swedish cities as well as in markets and market days around the country.
Germany has been a pioneer in the field of gingerbread spirit. It was manufactured in Nuremberg gingerbread and Aachen. Dresden's bakers baked gingerbread and was privileged by the sachiska kings. There was a pepparkaksskrå and Weissenberg is a gingerbread museum in a bakery where it was made gingerbread from the 1680s until World War II.
It was imported gingerbread from Germany because it was available at a finer sifted flour there than what was here. Pepper biscuits had long simple shapes. They were round or square.
In the 1800s, when they became a symbol of Christmas, they began to have a different design and in the mid-1800s came hearts, goats and pigs. Figures were printed out dough using sheet templates as we do today.

 
 
Of dough left over from when you baked gingerbread can make Pepper Nuts.
Or you can try this recipe:
Pepper Nuts
 
about 30-40 pc
 
125 g butter
1 cup (a little over) sugar
1 tbsp golden syrup
1 t sk bicarbonate
1 small eggs
0.5 tbsp ground cardamom
0.5 tablespoons ground cinnamon
3 cups flour
garnish:
Almonds, blanched and peeled
Stir butter, sugar and syrup porous.
Mix the bicarbonate in the egg and add it.
Mix spices and flour.
Roll the dough into lengths and split them into pieces.
Roll the pieces into balls, place on baking trays with baking paper and press an almond.
Bake at 160 ° for about 15 minutes.
Let cool on a rack.

söndag, december 02, 2012

ADVENT

 
 
 
Today's Advent celebration in Sweden is a phenomenon that emerged during the 1900s.
Advent Stars , Advent candlesticks and advent calendars became popular in the 1930s in Sweden.
In the past, the old peasant society would Advent be a time of stillness, in preparation for the great celebration of Christmas. Silence meant no party before Christmas, no weddings or other large events. Man saved to the festive period.

The silence did not mean that the work on the farms was reduced, festivities were supposed to be prepared with meat, baking and cooking.

Today we live not so, but already in november takes weekly newspapers, specialty magazines and different sites hold of the old traditions and comes with good advice on how to cook the ham, lutefisk fix, build gingerbread houses, put sausage on the old-fashioned way.
While we are going to buy or make your own Christmas gifts, drinking mulled wine, eating Christmas dinner with friends and plan to visit relatives.
 


 
 
It's not so much the stillness left in Advent.
 
 


Advent is a festival filled with light
The lights are important for almost everyone.
We need light for our health's sake, for the cozy factor and as a greeting in the dark.


    Foto: Jan Töve

Saffron Cake


Saffron Cake









This is genuine Swedish Adventsfika!


Saffron Cake


1 g saffron

200 g butter
2 eggs
300 ml sugar (about 300 g)
150 ml milk (0,6 cups or 150 g)
400 ml all-purpose flour (240 g)
2 tsp baking powder
Confectioner's sugar to garnish

Melt the butter, and stir in the saffron. Add the milk and let the mixture cool a little.
Beat eggs and sugar until light and fluffy. Add the flour and baking powder.
Carefully stir in the butter mixture.

Pour into a buttered and floured pan, preferrably a springform with loose sides.
Bake at 175°C for 40-45 minutes, until the cake is no longer sticky in the middle and has started to shrink away from the sides of the pan.
When cool, decorate with sifted confectioner's sugar.
Enjoy! 

onsdag, november 21, 2012

onsdag, november 07, 2012

Chocolate Cake Day


Today november 7 it is:  "Kladdkakans Dag"
Chocolate Cake

This is a recipe for "supergod" and sticky chocolate cake.
It is quick and easy to do because you stir the batter directly into the pan.

Ingredients:

100 g butter
2 1/2 cups granulated sugar
2 eggs
1 1/2 cups flour
3 tablespoons cocoa
1 teaspoon vanilla
garnish:
icing
Serve with:
whipped cream or ice cream and fruit
Do this:
Preheat the oven to 175 ° ..
Melt the butter in a saucepan ..
Lift the pan from the heat ..
Stir in sugar and eggs, mix well ..
Stir in the remaining ingredients so that everything gets well mixed ..
Pour batter into a greased form with removable rim, about 24 cm in diameter ..
Bake in middle of oven for about 20 min ..
The cake will be low with fairly hard surface and a bit sticky in the middle ..
Let the cake cool ..
Dust with icing sugar ..
Serve with cream or ice cream and fruit.
Enjoy!

 
 

tisdag, november 06, 2012

Gustav Adolfsdagen

Gustav Adolf´s Day is a theme day which is celebrated on November 6 in memory of Gustav Adolf´s death in 1632, and is a public flag day in Sweden. Gustav Adolf was killed at the battle of Lützen, which was the sixth november according to the to Julian calendar and according
 to the Gregorian calendar was the date of 16 november.
The day has been celebrated since the early 1800's and is still popular in Göteborg since celebrates its founder with eating Gustav Adolf´s  pastries and Uppsala where students commemorate Gustav Adolf and his very generous gift to the University.

 

This is done primarily through the celebration of the obelisk where General Song sings. Afterwards, it is usually assigned to a simpler gathering with lectures.In Lund honored Gustav Adolf in november each year by Gustav Adolf prom, organized by Göteborgs nation. GA-prom party which is also called is held in the Academic Association castle, AF building.Even on a largely secondary schools and primary schools throughout Sweden celebrated the day. In Lundberg's school in Värmland commemorated King of Gustavus Adolphus Day by a play playing Battle of Lützen.
 
 
Gustav Adolf cake is a special cake in honor of Gustav II Adolf's death Nov. 6, 1632. Cake was created in 1909 by pastry chef Carl Bräutigam the bakery on the corner Brautigam East Harbor Road / Kungsgatan in Göteborg in Sweden.

Pastry can be recognized by a silhouette of Gustavus Adolphus that adorn it. the contents of the special cake which can vary even silhouette, which is often made ​​of marzipan or chocolate can do. Origin shape made ​​in plaster and silicon and depicted a bust of Gustav Adolf.
Original head should be in pink marzipan. Cake in the original had the flavor of chocolate and lemon, they were made of butter cream between the bottom of the cake and was completely dipped in glaze.
 
 
 
 
 
....I do not know why people are celebrating the death of a king with a pastry ..
....but anyway, they are very yummy....
 
 
 
Painting of  Carl Wahlbom från 1855.
The Battle of Lützen (1632) was one of the most decisive battles of the Thirty Years' War.
It was a Protestant victory, but cost the life of one of the most important leaders of the Protestant alliance, Gustav II Adolf of Sweden, which caused the Protestant campaign to lose direction.
 
 

torsdag, november 01, 2012

Allhelgonadagen - All Saint´s Day

It is a day that always is on November 1, unlike the "Alla Helgons Dag" that in Sweden  now is the name for a floating holiday, located in the Saturday that falls between 31 October and 6 November.
The origin of these two days are the same, and the original site was 1 november, a date which is kept in most countries and in the Swedish calendar always been free from other names.
The distinction between the two names were introduced in 1953, when "Alla Helgons Dag" was moved from being the first Saturday in November to its current location, and also became a public holiday (Saturdays were still working when the decision was taken in 1953).
Since 1 november continued called "Allhelgonadagen",  then the new weekend day name is : "Alla Helgons Dag", and since it is the Saturday that falls between 31 October and 6 November, this year it will be Saturday November 3.

Before that was not made that distinction,  both days were called "All Saints Day" or "All Saints Day" (the names were synonymous).



This painting is The Forerunners of Christ with Saints and Martyrs (about 1423-24) Tempera on wood, 31,9 x 63,5 cm National Gallery, London, made of:

Fra Angelico (born Guido di Pietro; c. 1395– February 18, 1455) was an Early Italian Renaissance painter described by Vasari in his Lives of the Artists as having "a rare and perfect talent".


Posthumous portrait of Fra Angelico by Luca Signorelli,
detail from Deeds of the Antichrist fresco (c.1501) in Orvieto Cathedral, Italy.





söndag, oktober 21, 2012

Grandma's crust´s

This is about those long crusts that my grandmother baked.
She did her usual wheat bread dough and then baked her long crusts of them.


Wheat crusts


125 g butter or margarine

5 cups milk

50 g yeast

1/2 teaspoon salt

3/4 cup sugar

1-2 tsp cardamom

1 teaspoon baking powder

13-14 cups flour.


Melt the butter and add the milk, heat to about 37 degrees.

Crumble the yeast and dissolve the yeast in a little of the dough liquid.

Add sugar salt and cardamom.

The rest of the dough liquid and most of the flour mixed with baking powder.

Mix well and let rise about 40 minutes.

Put the dough on a floured surface and divide into 4 parts.

Roll out each dough to about 20 x 30 cm and roll up into a fairly narrow loaf.

Bake in 200 degree oven for about 15 - 20 minutes.

Allow to cool without the towel.

Cut rolls in half lengthwise, then across into 2 - 3 cm wide pieces.

Color Put them in the oven at 200 degrees about 7 - 8 minutes.

Then dry scabs of 75 to 100 degrees for 2 - 3 hours.