A SWEDISH TRADITION
Swedish sisters Gail B. Hallstrom and Cindy Hallstrom Trefelner take pride
in carrying on the tradition of their family ancestors. In the late 1800’s,
their grandfather Nels Edwin Hallstrom and uncle Axel Hallstrom moved
from Lund, Sweden, to England, and then to Florida where they became
pineapple farmers. Even after moving to the tropics, the family still retained its
Swedish rituals. Now, three generations later, the sisters continue to have large
family gatherings of more than 20 people for the classic Swedish julbord (Yule
for Christmas and bord for table), or smorgasbord, on Christmas Eve.
Cured salmon and marinated herring, served in a variety of sauces, start off
the first course of the meal, followed by cold sliced meats such as head cheese
or Sylte, boiled potatoes and hard-boiled eggs. Next, come the hot dishes, such
as Swedish meatballs. It is traditional for the Hallstroms to finish with rice pudding
topped with whipped cream and a cherry.
COOKING
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Sisters Gail B. Hallstrom, left, and Cindy Hallstrom Trefelner carry on their
Swedish ancestors’ tradition of making sylte at Christmas.
SYLTE OR ‘HEAD CHEESE’
4 lbs. pork tenderloin
1 lg. onion, peeled and quartered
2 bay leaves
½ tsp. allspice
½ tsp. cloves
¼ tsp. nutmeg
salt and pepper to taste
2 -3 pkgs. Gelatin
2 – 3 Tbs. white vinegar
Put the pork in a large kettle, cover
with water and add salt and pepper.
Simmer three hours until pork falls apart.
Drain, reserving liquid, and cut into small
pieces. Spray a loaf pan with non-stick
oil. Cover bottom of pan with a layer of
pork and press down with a wooden
spoon. Blend remaining spices into leftover
broth. Add 2 -3 packets of Knox
Gelatin and vinegar. Pour liquid over pork
in pan to cover bottom layer. Press in
more pork and continue to add more liquid
and pork until pan is full. Cover loaf
pan with plastic and refrigerate overnight
or at least six hours. To unmold, run a
knife around all of the edges and flip onto
a plate. Serve with mustard and slices of
miniature rye bread.
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