Flad Brod (1792)

[Beverly Flanigan]

Norwegians in Minnesota ate it too, as "flatbroed."  My immigrant 
grandmother loved it.  I just bought something very similar but made from 
rye--great with gouda or one of those unmentionable French cheeses.

At 10:12 AM 3/24/2003 +0100, you wrote:
>"Flatbröd" (should be transcribed "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
>
>----- Original Message -----
>From: <Bapopik at AOL.COM>
>To: <ADS-L at LISTSERV.UGA.EDU>
>Sent: Monday, March 24, 2003 5:30 AM
>Subject: [ADS-L] Flad Brod (1792)
>
>
> > 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.)
> >