lefse was:Norway nibbles

Beverly Flanigan flanigan at OAK.CATS.OHIOU.EDU
Wed Aug 9 17:48:29 UTC 2000

I agree with both comments!  As a Minnesotan who grew up eating lutefisk
and lefse, especially at Christmas, I can say lefse is wonderful--more of a
pancake than a crepe, and generally cooked so that brown freckles appear
all over the potato cake, which is 8-10 inches in diameter, spread with
butter and maybe sugar, and rolled up to eat with fingers.  Flour dough can
be used, but mashed potatoes are better.  And pour melted butter over the
lutefisk, which is cod preserved in lye (yes!); it's rinsed several times
to remove the lye, then poached in cheesecloth and eaten--a bit rubbery,
and definitely an acquired taste.  Most of my family will no longer touch
the stuff.

At 09:43 AM 8/9/00 -0500, you wrote:
>Lefses are super thin potato pancakes.  They are also good slathered with
>By all means avoid lutefisk in white sauce, but try it mixed with
>forked-mashed potatoes and butter.
>Bob Wachal
>At 02:54 PM 8/9/00 +0100, you wrote:
> >> LEFSE--haven't tried this yet, whatever it is.
> >
> >It's a kind of Norwegian crepe-like thing.  Don't need to go to Norway for
>that--plenty in
> >the Upper Midwest!  Eat it with lingonberry jam.
> >
> >(I recommend avoiding the lutefisk.  Do all Norwegian foods start with L?)
> >
> >Lynne
> >
> >

Beverly Olson Flanigan         Department of Linguistics
Ohio University                     Athens, OH  45701
Ph.: (740) 593-4568              Fax: (740) 593-2967

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