Flad Brod (1792)

[Jan Ivarsson TransEdit]

"Flatbröd" (should be trabscribed "flatbroed", not "flatbrod", with the "oe" pronounced as in Goethe or Goering, known at least since 1746) was certainly used also by Swedish immigrants in Minnesota and elsewhere in the US. Usually it is called "tunnbroed" (thin bread) in Swedish, though.
Looking for "rutabaga" in the Swedish volume may not get you far. It is not a Swedish word. In Swedish dialects you can find "rotbagge" or "rotabagge". The usual Swedish word for the plant is "kalrot" (with the little circle above the "a" that transforms the pronunciation into "o"), "coleroot".
Jan Ivarsson

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> TRAVELS INTO POLAND, RUSSIA, SWEDEN AND DENMARK
> by William Coxe
> in five volumes
> THE FOURTH EDITION
> London: T. Cadell
> 1792
>
> VOLUME FIVE
> Pg. 11:  The common food of the peasant is milk, cheese, dried or salted fish, and sometimes, but rarely, flesh or dried meat, oatbread called _flad-brod_, baked in small cakes about the size and thickness of a pancake; it is usually made twice a year.
>
>
> (OED has 1799 for "flad brod."  This is in the Norway section.  The term is useful to antedate because Norwegian immigrants brought it to places like Minnesota...I could have sworn that I'd looked at this book before, but maybe not...I was trying to find "rutabaga" in the Sweden section.  Don't ask about rutabaga.  When I went to the stacks, volume four on Sweden was missing.  Nothing is easy!--ed.)
>