Kroppkakor
kroppkakorsay KROPP-kah-kor
Potato globes hiding salt pork.
- Region
- Scandinavia
- First record
- 1775 · Empires & migration
- Fold
- Ball
- Cooked
- Boiled
- Wrapper
- Potato dough+ barley/wheat on Öland; Potato dough
- Filling
- Salt pork, onion, allspice
- Cooked
- Boiled
- Size
- About 9 cm across
Tastes of
- potato
- salt pork
- allspice
- lingonberry
Texture
- dense, soft
Field notes
Story
Swedish potato dumplings filled with salt pork, onion and allspice. A traveller praised them on Öland in 1775, when they were made with barley.
- How to eat it
- With lingonberries, melted butter and cream.
- When
- Traditionally before Lent.
History
A 1775 traveller (unnamed) praised Öland kroppkakor. Then made of barley and wheat with mutton, pork or goose. Potato from the mid-1800s. Modern form early 1900s (Sweden's Living Heritage inventory). Kalmar nation (Lund student society) feasts since 1897.
Did you know Lund University's Kalmar student nation has held kroppkakor feasts since 1897.
Where
From Öland, Småland, Blekinge.
- OriginÖland (kroppkakor); Piteå SE-BD (palt) · Norrbotten (palt) · Swedes
Evidence
Fairly sure. A dated text records it by 1775.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record Traveller's account of Öland kroppkakor, 1775 (D)
This entry is drawn from the World Dumpling Atlas, §6.21, the project's source report. Its grade, D dated text, says how far that has been checked against a primary source.
The tagline and story are editorial; facts trace to the atlas research.
Family E
