BYU Library - Special Collections

Report by Brigham Young University folklore student Karen Harrison, who collected information from her roommate, Beth Rasmusson. Gallon metal can with holes punched for a wire bail. Used for collecting objects or water and for cooking. Speculative etymology suggested.

Report by Brigham Young University folklore student Sheila Marin, who collected information from who roommate Kathy Ann Hoffman, who measured it from her Hungarian grandmother's unwritten and unmeasured recipe. Light spoonfuls of whipped egg whites cooked in hot milk and sauced with a light custard. Traditional etiology is that birds fed it to fairies.

Report by Utah State University folklore student Arlene N. Huber about a Swiss traditional Christmas cookie, cooked in a special-purpose press.

Report by Utah State University history student Robert Cook, who collected information from his mother, Colleen Cook. Caramel sauce served over the carrot pudding of 6.1.2.7.1. Hard sauce use not specified.

Report by Brigham Young University folklore student Bryan Neifer, who collected information from Jeane Swenson Christofferson and Kathy Christofferson. Traditional Swedish Christmas treat. Recipe held as something of a family secret.

Report by Utah State University history student Robert Cook, who collected information from his mother, Colleen Cook. Caramel sauce served over the carrot pudding of 6.1.1.2.3. Hard sauce use not specified.

Report by Utah State University folklore student Gena Blonquist, who collected information from her mother, Afton W. Blonquist. Recipe from Gena's paternal grandmother. A steamed pudding with carrots, potatoes, bread crumbs, spices, walnuts, and currants, served with a cooked sauce (recipe included). Traditional for Thanksgiving and Christmas.

Report by Utah State University folklore student Gena Blonquist, who collected information from her mother, Afton W. Blonquist. Recipe from Gena's paternal grandmother. A steamed pudding with carrots, potatoes, bread crumbs, spices, walnuts, and currants, served with a cooked sauce (recipe included). Traditional for Thanksgiving and Christmas.

Report by Brigham Young University folklore student Lorilee Coffey, who collected information from her mother, Wanda Coffey. A steamed pudding with carrots, potatoes, suet, spices, nuts, and raisins, served with a lemon or vinegar sauce (latter recipe not included). Traditional for Thanksgiving and Christmas.

Report by Utah State University history student Robert Cook, who collected information from his mother, Colleen Cook. A steamed pudding with carrots, potatoes, spices, walnuts, and raisins. See 6.1.1.4.1 for caramel sauce recipe. Traditional for Thanksgiving and Christmas.