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{{Short description|Scandinavian milk dessert}}
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[[File:Kalvdans.jpg|thumb|Kalvdans]]'''''Kalvdans''''' (lit. 'dance of calf') is a classical [[Sweden|Swedish]] dessert. It is made out of unpasteurized [[colostrum]] milk, the first milk given produced by a cow after giving birth.<ref name="kalv">http://receptfavoriter.se/recept/kalvdans-med-ramjoelk.html</ref>
{{Infobox prepared food
| name = Kalvdans
| image = Kalvost.JPG
| image_size = 250px
| caption =
| alternate_name =
| country = [[Scandinavia]]
| region =
| creator =
| course =
| type = [[Dessert]]
| served =
| main_ingredient = [[Colostrum]] milk, water
| variations =
| calories =
| other =
}}


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{{lang|sv|'''Kalvdans'''}} ({{lit|calf dance}}) is a classical [[Scandinavia]]n dessert. It is made from unpasteurized [[colostrum]] milk, the first milk produced by a cow after giving birth.<ref name="kalv">{{cite web|url=http://receptfavoriter.se/recept/kalvdans-med-ramjoelk.html |title=Kalvdans med råmjölk |trans-title=Kalvdans with raw milk |first=Henrik |last=Mattsson |language=sv |website=Receptfavoriter |date=2024-07-18 |access-date=2024-08-14 |orig-date=First version: 2008-02-25}}</ref>
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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.<ref name="slow">http://www.slowfoodwest.se/Kalvdans.htm</ref> The name kalvdans refers to the jiggly pudding-like constistency of the dessert.<ref name="rune">http://runeberg.org/svetym/0381.html</ref> 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.<ref>Kaplan, Anne R., Marjorie A. Hoover, and Willard B. Moore. ''[http://books.google.com/books?id=qdyDscbzvV0C&pg=PA137 The Minnesota Ethnic Food Book]''. Saint Paul: Minnesota Historical Society Press, 1986. p. 137</ref>


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{{lang|sv|Kalvdans}} has a long tradition in Swedish cuisine. It is mentioned in the encyclopedia {{lang|sv|Project af swensk grammatica}} from 1682. The encyclopedia mentions {{lang|sv|kalvost}} ({{lit|calf-cheese}}) as an alternative name.<ref name="slow">Slow Food Göteborg. ''[http://www.slowfoodwest.se/Kalvdans.htm Kalvdans] {{Webarchive|url=https://web.archive.org/web/20100820231147/http://www.slowfoodwest.se/Kalvdans.htm |date=2010-08-20 }}''</ref> The name {{lang|sv|kalvdans}} refers to the jiggly [[pudding]]-like consistency of the dessert.<ref name="rune">Svensk etymologisk ordbok (1922). ''[https://runeberg.org/svetym/0381.html p. 293 kalmera-Kalven]''</ref> Swedish emigrants brought the tradition of {{lang|sv|kalvdans}} to North America, as well. It is however rarely consumed today, as very few families keep cows of their own.<ref>Kaplan, Anne R., Marjorie A. Hoover, and Willard B. Moore. ''[https://books.google.com/books?id=qdyDscbzvV0C&pg=PA137 The Minnesota Ethnic Food Book]''. Saint Paul: Minnesota Historical Society Press, 1986. p. 137</ref>
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In preparing the dessert, the colostrum milk is mixed with water and carefully heated.<ref name="kalv"/><ref>''[http://books.google.com/books?id=rDM8AAAAIAAJ Svenska landsmål och svenskt folkliv]'', Vol 51–54. P.A. Norstedt & Söner, 1949 p. 62</ref> 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.<ref name="taf">http://taffel.se/artiklar/kalvdans-utrotningshotad-delikatess</ref>


⚫
In preparing the dessert, the colostrum milk is mixed with water and cautiously heated.<ref name="kalv"/><ref>''[https://books.google.com/books?id=rDM8AAAAIAAJ Svenska landsmål och svenskt folkliv]'', Vol 51–54. P.A. Norstedt & Söner, 1949 p. 62</ref> 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.<ref name="taf">{{cite web|first=Malin |last=Sandström |url=http://taffel.se/artiklar/kalvdans-utrotningshotad-delikatess |website=Taffel |title=Kalvdans: Utrotningshotad delikatess |archive-url=https://web.archive.org/web/20101202055753/http://taffel.se/artiklar/kalvdans-utrotningshotad-delikatess |archive-date=2010-12-02 |language=sv |trans-title=Kalvdans: Endangered delicacy }}''</ref>
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Due to Swedish health regulations, unpasteurized milk may only be sold directly from the farms. Thus the capacity to produce kalvdans is somewhat limited.<ref name="taf"/> Thus, kalvdans is very rarely prepared in Swedish households today.<ref name="slow"/> In 2008 kalvdans, along with four other Swedish dishes, was included in the '[[Ark of Taste]]' of the [[Slow Food]] movement.<ref>http://www.bt.se/nyheter/herrljunga/prisad-slow-food-i-eggvena-(690210).gm</ref>


⚫
Due to Swedish health regulations, unpasteurized milk may only be sold directly from the farms. Thus the capacity to produce {{lang|sv|kalvdans}} is somewhat limited.<ref name="taf"/> As a consequence {{lang|sv|kalvdans}} is very rarely prepared in Swedish households today.<ref name="slow"/> In 2008 kalvdans, along with four other Swedish dishes, was included in the '[[Ark of Taste]]' of the [[Slow Food]] movement.<ref>Borås Tidning. ''[http://www.bt.se/nyheter/herrljunga/prisad-slow-food-i-eggvena-(690210).gm Prisad slow food i Eggvena]''</ref>
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A related dessert is råmjölkspannkaka.<ref name="slow"/> Similar desserts like kalvdans exists in other countries. In [[Iceland]], a pudding called ''Ábrystir'' is made out of colostrum milk. In [[England]] colostrum milk, or beestings as it is called locally, was traditionally used for puddings. In [[India]] ''Junnu'' is a dessert made out of colostrum milk from buffaloes.<ref name="taf"/> In Norwegian and Danish dialects, the word ''kalvedans'' sometimes refers to a type of jelly made by veal meat.<ref name="rune"/><ref>http://runeberg.org/anf/1888/0141.html</ref>

⚫
A related dessert is {{lang|sv|råmjölkspannkaka}} (raw-milk pancake).<ref name="slow"/> Similar desserts like {{lang|sv|kalvdans}} exists in other countries. In [[Iceland]], a pudding called {{lang|is|[[ábrystir]]}} is made out of colostrum milk. A similar Finnish version is called {{lang|fi|[[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.<ref name="taf"/> In Norwegian and Danish dialects, the word ''kalvedans'' sometimes refers to a type of jelly made by [[veal]] meat.<ref name="rune"/><ref>{{cite journal
|author-first=Sophus
|author-last=Bugge
|author-link=Sophus Bugge
|editor-first=Gustav
|editor-last=Storm
|editor-link=Gustav Storm
|journal=Arkiv For Nordisk Filologi (Fjerde Bind.)
|title=Svensk Ordforskning
|page=137
|year=1888
|publisher=[[J.W. Cappelens Forlag]]
|publication-place=[[Oslo|Christiania]]
|language=no
|trans-title=Swedish Word Research
|url=https://runeberg.org/anf/1888/0141.html}}</ref>

==See also==
{{Portal|Food|Sweden}}
* [[List of desserts]]


==References==
==References==
{{reflist}}
{{reflist|colwidth=30em}}


[[Category:Swedish desserts]]
[[no:Kalvedans]]
[[Category:Milk desserts]]
[[nn:Kalvedans]]
[[sv:Kalvdans]]

Latest revision as of 15:05, 9 December 2024

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

[edit]

References

[edit]
  1. ^ a b Mattsson, Henrik (2024-07-18) [First version: 2008-02-25]. "Kalvdans med råmjölk" [Kalvdans with raw milk]. Receptfavoriter (in Swedish). Retrieved 2024-08-14.
  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 Sandström, Malin. "Kalvdans: Utrotningshotad delikatess" [Kalvdans: Endangered delicacy]. Taffel (in Swedish). Archived from the original on 2010-12-02.
  7. ^ Borås Tidning. Prisad slow food i Eggvena
  8. ^ Bugge, Sophus (1888). Storm, Gustav (ed.). "Svensk Ordforskning" [Swedish Word Research]. Arkiv For Nordisk Filologi (Fjerde Bind.) (in Norwegian). Christiania: J.W. Cappelens Forlag: 137.
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