Swedish Americans

By: Courtney

Swedish Americans

  • Irene Ware, 40 movies 1932-1940.
  • Maud Adams,Bond girl
  • Nadia Bjorlin, soap opera actress
  • James Franco, film actor he was in "OZ the great and powerful"
  • Dave Franco, film actor, brother of James Franco
  • Garrett Hedlund, Actor
  • Jon Heder, Actor
  • Garrett Hedlund, Actor
  • Liza Huber, soap opera
  • Van Johnson, television actor
  • Kris Kristofferson, country music songwriter
  • Caroline Lagerfelt, television actress
  • Viveca Lindfors, stage actress
  • Susan Lucci,soap opera actress
  • Nancy Olson, television actress
  • Michelle Pfeiffer,actress

History

Sweden's human history began around 10, 000 years ago at the end of the last ice age, once the Scandinavian ice sheet had melted. Tribes from central Europe migrated into the south of Sweden, and ancestors of the Sami people hunted reindeer from Siberia into the northern regions.

These nomadic Stone Age hunter-gatherers gradually made more permanent settlements, keeping animals, catching fish and growing crops. A typical relic of this period (3000 BC to 1800 BC) is the gångrift, a dolmen or rectangular passage-tomb covered with capstones, then a mound of earth. Pottery, amber beads and valuable flint tools were buried with the dead. The island of Öland, in southeast Sweden, is a good place to see clusters of Stone Age barrows.

After 500 BC, the Iron Age brought about technological advances, demonstrated by archaeological finds of agricultural tools, graves and primitive furnaces. During this period, the runic alphabet arrived, probably from the Germanic region. It was used to carve inscriptions onto monumental rune stones (there are around 3000 in Sweden) well into medieval times.

Sweden stared out of the kalmar union formed in 1397.

In the 17th century Sweden expanded it's territories to form the Swedish empire.

Since 1814 Sweden has been in peace.

When did the Swedish come to America

During the Swedish immigration to the United States in the 19th and early 20th centuries, about 1.3 million Swedes left Sweden for the United States. The main "pull" was the availability of low cost, high quality farm land in the upper Midwest(the area from Illinois to Montana), and high paying jobs in mechanical industries and factories in Chicago, Minneapolis, Worcester and many smaller cities. Most migration was of the chain form, with early settlers giving reports and recommendations (and travel money) to relatives and friends in Sweden. A major push factor inside Sweden was population growth. In the earliest stages of immigration, crop failures and the wish to escape the established state church played a role.

Why did they come to America

Mainly because shortage of goods in farmlands of Sweden. They also come for success in jobs,and getting money

Where did they settle when they came to America

Mostly Minnesota in the Midwest but also in new England. And in western Illinois,Iowa,Minnesota and Wisconsin.

Additional facts

  • Swedish measures 173,648 square miles long
  • The land of Sweden is the fourth largest in Europe.
  • Sweden has 9,555,893 people living in it as of 2012.
  • Swedish girls are about 30 when they can have a baby.
  • The Nobel Prize ceremonies are held in Sweden and Norway every year.
  • On Easter kids dress-up and go trick-or-treating

Swedish meatball recipe

Serves 8-10 regular people.

ingredients are

Meatballs:

  • 1 large yellow or white onion, peeled, grated (through a cheese grater)
  • 2 Tbsp butter
  • 2/3 cup milk
  • 4-5 slices of bread, crusts removed, bread cut into pieces
  • 2 eggs
  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2 teaspoons salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom
  • 2 teaspoons black pepper

Sauce: (optional)

  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart beef stock
  • 1/2 to 3/4 cup sour cream
  • Salt
  • 2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

METHOD

1 Sauté (fried quickly in a little hot fat) the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

3 Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.

4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

6 Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.

7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

8 Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.

9 To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.

Some traditions