It is possible to translate a recipe from a Swedish cookbook, even if you don't understand the language. I understand it a trifle better now, after having completed this self-appointed bucket list item. The first recipe is the actual one from the cookbook, the second is a polished up translation, not word for word but with the gist of the ingredients, preparation, and cooking methods. I don't know if Great-Grandma Wendla served these, but since she owned the book it's possible. Enjoy!
Köttbullar
Mört oxkött af innanlåret eller fransyskan skäres i tunna
skifvor, hvilka bultas med träklubba, skrapas väl från senor och finhackas.
Till 3 pounds oxkött blandas 1 pound finskuren njurtalg eller smör, 4 ägg, 4
smörskorpor, som förut blifvit uppblötta i söt mjölk, litet finhackad rödlök
samt salt och pepper efter smak. Detta arbetas, tills det blir väl smidigt,
samt spades med söt mjölk, så att det blir lagom lost. Sedan formas deraf med
en matsked små bullar, så stora man vill hafva dem; dessa beströs med rifvebröd
och steaks gulbruna i smör. Dertill anrättas alla slags grönsaker, äfven
potatis.
Meatballs
To prepare meat: take roast of beef or loin
and cut into thin slices. Pound with a wooden mallet, then mince. To 3 pounds
of beef mix 1 pound shredded suet or butter, 4 eggs, 4 crusts bread from
buttery loaf which had been previously soaked in milk, one small chopped red
onion and salt and pepper to taste. Work until it becomes smooth and dilute
with milk as needed. Form meatballs with a tablespoon for accurate measure.
Roll in breadcrumbs or not, according to preference. Brown meatballs in butter
in skillet until thoroughly cooked. Serve with brown gravy, vegetables, or
potatoes with parsley. Our Addition: add
½ teaspoon ground nutmeg to meat before forming into balls.
