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Glossary of Norwegian Foods and Terms
Kransekake or Crown Cake, is Norway's most famous cake. It consists of concentric rings of almond paste dough decorated with Norwegian flags and drizzled with vanilla cream icing.
Kransekake or Crown Cake, is Norway’s most famous cake. It consists of concentric rings of almond paste dough decorated with Norwegian flags and drizzled with vanilla cream icing.
Sample Glossary entries from Flavors of the Fjords

eddik – Vinegar

egg – Egg

egg bløtkokt – Soft boiled/cooked egg

egg hårdkokt – Hard boiled/cooked egg

eggedosis – Egg yolks beaten with sugar; Nog

eggehvite – Egg white

eggekrem – Soft egg custard used as a topping or filling

eggeplomme – Egg yolk

eggerøre – Scrambled eggs

einebær – Juniper berry

ekte – Genuine, real, true

ektemake – Spouse

elt deigen godt – Knead the dough thoroughly

elte – Method of mixing butter and flour into the dough; Closest English term would be “cutting” the butter into the flour or kneading

engros pris – The wholesale price

eple – Apple; “Eplet faller ikke langt fra stammen,” the apple fals not far from the tree, i.e. chip off the old block

eplekake – Apple cake

eplemos – Apple sauce

eplesaft – eplesaft

eplekake – Apple cake

eplesaft – Apple juice; “Sider” is the alcoholic variety

ernærende – Nourishing, nutritious

ert – Pea

ertesuppe – Pea soup

estragon – Tarragon

et forlorent egg – A poached egg

etter avkjøling – After cooling

etterkommer – Descendant

“etter smag og behag” – According to taste