Kerstin Olsson Van Gilder came to America from Sweden in 1961 and brought her recipes with her. She refers to Swedish foods as “cooking the naturally delicious way.”
She shares more than one hundred of those recipes in this volume, presented in convenient, recipe-card-size pages with a spiral binder. Among the recipes are ones for glogg, black soup, ham rolls, crayfish, Swedish meatballs, potato dumplings, Swedish pastry, and cocoa balls. Spiral Recipe Book. 16 pages.
She shares more than one hundred of those recipes in this volume, presented in convenient, recipe-card-size pages with a spiral binder. Among the recipes are ones for glogg, black soup, ham rolls, crayfish, Swedish meatballs, potato dumplings, Swedish pastry, and cocoa balls. Spiral Recipe Book. 16 pages.
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