Swedish Immigrants!

This is about my Swedish Immigrants!

Why the Swedish people came to the US?

The Swedish people came to the US becouse of crop fails and they wanted to escape the established state church.Also becouse low cost, high quality farm land in upper Michigan.

Where did the Swedish immigrants settle in the US?

They settled in the upper Midwest and Minisota, Wisconsin, New York, Pennsylvania, Michigan, Iowa, Nebraska and Illinois.

What was the first years in the Us like for the Swedish immigrants?

Some found it wasn't easier than it was back home at times because, there weren't that many trees to build log houses, they had to build their own houses and they couldn't bring more than the wagons they where given could carrie and if they didn't live by water they had to build wells with their bare hands.so their first years in America weren't the best first years.

What culter did they bring with them to the US?

They built Lutheran church's and schools they also brought a special holiday food called "Lutefisk" and "Lefs".

Facts about Swedish culture!

They celebrate Christmas on the evening of the 24th and the father always goes out to buy news papers and while he's gone Santa arrives and gives out presents in person.Also Swedes rarely take hospitality or kindness for granted and as such, they will often give thanks.

INGREDIENTS for Swedish meatballs!

  • 1 cup fresh breadcrumbs
  • 2 1/3 cups low-salt beef stock, divided
  • 4 tablespoons unsalted butter, divided
  • 1 cup minced onion
  • 2 thick slices bacon, minced
  • 1 pound ground beef
  • 3/4 pound ground pork
  • 3 large eggs, lightly beaten
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sour cream, whisked

Swedish meatballs recipe!

 Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

Where I got the recipe?