Jump to content

Kalvdans

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Jengod (talk | contribs) at 02:55, 1 November 2022. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Kalvdans
TypeDessert
Place of originScandinavia
Main ingredientsColostrum milk, water

Kalvdans (lit. calf dance) is a classical Scandinavian dessert. It is made from unpasteurized colostrum milk, the first milk produced by a cow after giving birth.[1]

Kalvdans has a long tradition in Swedish cuisine. It is mentioned in the encyclopedia Project af swensk grammatica from 1682. The encyclopedia mentions 'kalvost' (lit. calf-cheese) as an alternative name.[2] The name kalvdans refers to the jiggly pudding-like consistency of the dessert.[3] Swedish emigrants brought the tradition of kalvdans to North America, as well. It is however rarely consumed today, as very few families keep cows of their own.[4]

In preparing the dessert, the colostrum milk is mixed with water and cautiously heated.[1][5] Due to the high levels of protein in the colostrum milk, it coagulates and hardens when boiled (much like eggs do). Thus the dessert gets a pudding-like consistency.[6]

Due to Swedish health regulations, unpasteurized milk may only be sold directly from the farms. Thus the capacity to produce kalvdans is somewhat limited.[6] As a consequence kalvdans is very rarely prepared in Swedish households today.[2] In 2008 kalvdans, along with four other Swedish dishes, was included in the 'Ark of Taste' of the Slow Food movement.[7]

A related dessert is råmjölkspannkaka (raw-milk pancake).[2] Similar desserts like kalvdans exists in other countries. In Iceland, a pudding called ábrystir is made out of colostrum milk. A similar Finnish version is called uunijuusto (oven cheese). In England colostrum milk, or beestings as it is called locally, was traditionally used for puddings. In India kharvas is a dessert made out of colostrum milk from buffaloes.[6] In Norwegian and Danish dialects, the word kalvedans sometimes refers to a type of jelly made by veal meat.[3][8]

See also

References

  1. ^ a b receptfavoriter.se. Kalvdans med råmjölk
  2. ^ a b c Slow Food Göteborg. Kalvdans Archived 2010-08-20 at the Wayback Machine
  3. ^ a b Svensk etymologisk ordbok (1922). p. 293 kalmera-Kalven
  4. ^ Kaplan, Anne R., Marjorie A. Hoover, and Willard B. Moore. The Minnesota Ethnic Food Book. Saint Paul: Minnesota Historical Society Press, 1986. p. 137
  5. ^ Svenska landsmål och svenskt folkliv, Vol 51–54. P.A. Norstedt & Söner, 1949 p. 62
  6. ^ a b c Taffel.se. Kalvdans: Utrotningshotad delikatess Archived 2010-12-02 at the Wayback Machine
  7. ^ Borås Tidning. Prisad slow food i Eggvena
  8. ^ Arkiv for/för nordisk filologi / Fjerde Bind. 1888. p. 137