Part 2/6:

The recipe of the day comes from Cajsa Warg’s Hjelpreda I Hushallningen (Guide to Housekeeping), dated 1755, and outlines a method of preparing these buns that involves hollowing out wheat bread and filling it with a delightful mixture of cream, eggs, crushed almonds, sugar, and butter.

A Culinary Collaboration

The episode's narrative unfolded thanks to a Patreon patron, Tova, who assisted with translations and research about these traditional Swedish pastries. This collaborative effort added depth to the presentation, allowing for a rich look into the cultural significance behind semlor.