Kalops (cuisine)

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Kalops with boiled potatoes, asparagus and pickled beetroot.

Kalops (

potatoes and pickled beetroot
.

It was first described in a cookbook from 1755 by Cajsa Warg. The Swedish name of the dish is derived from the English word "collops" which means 'slices of meat'.[2]

References

  1. ^ Cajsa Warg (1755-01-01). Hjelpreda I Hushållningen För Unga Fruentimber (1 Uppl) (1755). pp. 77–78.
  2. ^ "kalops - Uppslagsverk - NE.se". www.ne.se. Retrieved 2023-04-12.
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