Talk:Ostkaka

Removal of Stub Status And Unreferenced Status?

I've been editing the page, added bits, added references, formatted, added titles and generally filled it out.

I propose that it is no longer labelled a stub.

I also propose that the "unreferenced" tag is removed since it has many references including to an organisation dedicated to making the dessert more widely known.

Dave.

RedYeti (talk) 10:27, 18 December 2008 (UTC)

Since no one has objected for a lot longer than a few days, I'm removing the tags as per this:

Removing tags

RedYeti (talk) 18:19, 31 January 2009 (UTC)

External links modified

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• Added archive https://web.archive.org/web/20091213142957/http://www.ica.se/FrontServlet?s=mat_recept to http://www.ica.se/FrontServlet?s=mat_recept&state=recept&receptid=5380
• Added archive https://web.archive.org/web/20080612065630/http://www.frodinge.se/index.asp?avd=ostkakansdag to http://www.frodinge.se/index.asp?avd=ostkakansdag

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Flour

This recipe requires flour as the second most plentiful ingredient. Even the linked page suggests this. I changed the ingredient list accordingly. I also slightly modified the recipe description to incorporate flour with the milk as I remember my grandmother doing (also consistent with the recipe web page linked from this entry).

Cosmicaug (talk) 22:31, 10 September 2019 (UTC)

which cheese more exactly?

as (internationally/ nowadays) there are several different types of white cheeses that are called fresh or cottage cheese, it would be really good if that could be described/ named more precisely.

e.g. in Germany "cottage cheese": "Hüttenkäse" is always and only a type that has little rounded coagulated bumps/balls/clumps that are just covered by a kind of soupy sour-ish white liquid. (while internationally the name cottage (type) cheese can refer to ANY fresh, more or less soft-ish white cheeses.)

American cheesecake seems to be made from the kind that is used as a spread on bread, like from the brand 'Philadelphia'? (fattily smooth),

while Austrian, German and Eastern European cheesecakes and pastries use Quark (very dryish, kind if rough feeling texture, even if it isn't dry in reality), which is quite different from the two above, again.

so, does the Swedish one resemble any of these, and if so, WHICH one?

or is it different from all three, and if so, what is it like?