Runebergin tortut

[Lisa 15]

Hello
Who can provide me with the original recipe? I'd like to try to öake some myself

[EP]

I have the absolutely original recipe from Fredrika Runeberg´s Reseptikirja that I bought at the home museum in Porvoo. It just isn´t much use nowadays: "1 naula voita, 1 naula sokeria, 1 naula jauhoja...". "Pyöreillä pohjattomilla läkkipeltimuoteilla otetaan taikinaa..." "Kaksoisristi päälle ja vähän hilloa väliin..."

She also teaches how to make soap, dye fabrics and so on.

I try to compare her recipe with some modern one and tell you how the modern one differs. Probably the modern one at least tells the owen temperature. Fredrika just says "not too hot".

[Lisa 15]

that would be great I can read Finnish so yo can send it just as it is

[EP]

This here is pretty much what Fredrika Runeberg wrote 160 years ago:

http://kotiliesi.fi/ruoka/reseptit/runebergin-torttu

Most modern recipes suggest that you moisten them with almond liqueur or a bit of cream (or mixture of the two).

That Fredrika was something. She had instructions for just about everything, starting from killing rats and ending how to fight dysentry. That on top of eight children, her own writing career, feminist movement, and a very selfish husband.

[Lisa 15]

I saw that recipe but they don't say anything about "moisting" the cakes... won't they be too dry?

[EP]

Fredrika didn´t say anything about moistening the cakes either. I guess that is why the modern recipes moistens them with almond liqueur and/or cream.

Fredrika cut round shapes from the dough, the Kotiliesi recipe just cuts it in squares. Saves the dough, I guess.

[inkku]

I have understood that the "original" recipe is a contested idea, there are so many variants. Like the Runeberg cakes which are sold in Porvoo throughout the year are not tastiest ones. I prefer something which is slightly moist and lots of almonds.

There is one recipe one recipe in today's Helsingin Sanomat, which they claim has been very popular. Another pretty similar you can find here, there are also links to other recipes....:
http://www.ruokala.net/ajankohtaista/ru ... mantelinen