| 词条 | Kalvdans |
| 释义 |
| name = Kalvdans | image = Kalvdans.jpg | image_size = 250px | caption = | alternate_name = | country = Scandinavia | region = | creator = | course = | type = Dessert | served = | main_ingredient = Colostrum milk, water | variations = | calories = | other = }}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 carefully 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.[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. 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.[6] In Norwegian and Danish dialects, the word kalvedans sometimes refers to a type of jelly made by veal meat.[3][8] See also{{Portal|Food|Sweden}}
References1. ^1 receptfavoriter.se. Kalvdans med råmjölk 2. ^1 2 Slow Food Göteborg. Kalvdans 3. ^1 Svensk etymologisk ordbok (1922). p. 293 kalmera-Kalven 4. ^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 5. ^[https://books.google.com/books?id=rDM8AAAAIAAJ Svenska landsmål och svenskt folkliv], Vol 51–54. P.A. Norstedt & Söner, 1949 p. 62 6. ^1 2 Taffel.se. Kalvdans: Utrotningshotad delikatess 7. ^Borås Tidning. Prisad slow food i Eggvena 8. ^Arkiv for/för nordisk filologi / Fjerde Bind. 1888. p. 137 1 : Swedish desserts |
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