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Thorvaldsenin museo

Mikään kokoelmista ja niiden kuvista, joita olen luetteloinut, ei ole ollut niin ainutlaatuinen kuin kokoelma matkakuvista, joita on otettu ympäri Eurooppaa. Valokuva-albumi lukolla, joka oli Helene Bergbomin (os. Gripenberg) omistama, on täynnä valokuvia erilaisista paikoista Norjasta, Tanskasta, Saksasta, Ranskasta (Louvresta) ja Ruotsista 1800-luvun loppu puollella. Suurin osa kuvista on otettu Norjassa, ja kuvat esittävät erilaisia rakennuksia Oslossa (silloin Kristiania), sauvakirkkoja ja kauniita maisema kuvia. Mutta albumin kiinnostavimmat valokuvat olivat Thorvaldsenin museosta Kööpenhaminassa, Tanskassa. Lue lisää alla!Läs mera »
Karl Heikkilä
19.11.2021 kl. 12:14

Thorvaldsen Museum

Of all the collections that I have catalogued, none of them has been as unique as a collection of pictures taken across Europe. In a photo album with a lock, which belonged to Helene Bergbom (née Gripenberg), there are many photos taken from different places in Norway, Denmark, Germany, France (the Louvre) and Sweden at the end of the 19th century. Most of the photos are taken in Norway and the photos depicts different buildings in Oslo (back then known as Christiania), a stave church and beautiful landscape shots. But the most interesting photos of the album was from Thorvaldsen Museum in Copenhagen, Denmark. Read more down below!Läs mera »
Karl Heikkilä
19.11.2021 kl. 12:05

Thorvaldsens museum

Av alla samlingar jag har katalogiserat har ingen av dem varit så unik som en samling av resebilder tagna runtom i Europa. I ett fotoalbum med lås, som har tillhört Helene Bergbom (f. Gripenberg), finns det mycket med foton från olika platser i Norge, Danmark, Tyskland, Frankrike (Louvren) och Sverige på slutet av 1800-talet. De flesta var tagna i Norge och i fotona kan man se olika byggnader i Oslo (på den tiden Kristiania), en stavkyrka och fina landskapsfoton. Men albumets intressantaste foton var från Thorvaldsens museum i Köpenhamn, Danmark. Läs mera nedan!Läs mera »
Karl Heikkilä
19.11.2021 kl. 11:55

Tankar om en hållbar framtid

Under de senaste åren har man inom museibranschen funderat på hur man kan understöda utvecklingen av ett hållbart samhället och en hållbar framtid. Hertonäs gårds museum har under de senaste åren på flera vis gått med i trenden och vi strävar ytterligare att arbeta för att främja så kallade gröna värden. Temat diskuterades senast på bland annat en internationell kongress anordnad av ICOM och på ett inhemskt seminarium anordnat av Helsingfors stadsmuseum. Fastän vi är ett litet museum har vi olika metoder och strategier för detta. Läs mer nedan!Läs mera »
Eva Ahl-Waris
15.10.2021 kl. 14:46

Ajatuksia kestävästä kehityksestä

Viimeisten vuosien aikana museoalalla on mietitty, miten voisi kannustaa kestävän kehityksen edistämistä yhteiskunnassa ja tulevaisuudessa. Herttoniemen kartanon museo on viime vuosina monin tavoin osallistunut tähän ja tavoitteenamme on edelleen työskennelle niin kutsuttujen kestävien arvojen edistämiseksi. Teemaa käsiteltiin viimeksi muun muassa kansainvälisessä konferenssissa, jonka ICOM järjesti sekä kotimaisessa Helsingin kaupunginmuseon järjestämässä seminaarissa. Siitä huolimatta, että museomme on pieni meillä on kuitenkin eri metodeja ja strategioita kehittämistä varten. Lue lisää alla! Läs mera »
Eva Ahl-Waris
15.10.2021 kl. 14:41

Some Thoughts on a Sustainable Future

During the last few years there has been discussions about how to support the environmental movement and a sustainable future in museums. Hertonäs Manor Museum has worked with this for a few years now and we strive to develop so called green values. This was recently discussed at an international congress arranged by ICOM and at a local seminar arranged by Helsinki City Museum. A small museum like ours still has many aims to support the development. Read more below! Läs mera »
Eva Ahl-Waris
15.10.2021 kl. 14:24

Avträdet på Knusbacka allmogemuseum

Knusbacka är en gammal bondgård med anor från den svenska tiden på 1700-talet. Gården förflyttades från Box i Sibbo till Hertonäs gård och dess museiområde i östra Helsingfors under 1920-talet. På Knusbackas gårdsplan finns även ett gammalt avträde. Det brukar Hertonäs gårds museums guider visa besökarna i samband med den historiska rundvandringen på Hertonäs gård och Knusbacka museigård. Guidningen ordnas under säsongstid från början av maj till slutet av september på söndagar klockan 14 till 15. Guiderna visar museigården och avträdet även som avslutning för guidningar för extra beställda grupper. Vad är det som gör ett gammalt avträde intressant? Hur förhöll man sig till avföring i det gamla bondesamhället? Hade avträdena någon annan funktion under den tid då de flesta var bosatta på gårdar på landsbygden? Läs mer nedan.Läs mera »
Ralf Palmgren
19.09.2021 kl. 08:41

Knusbackan museotilalla oleva ulkokäymälä

Knusbacka on vanha maatila, joka on peräisin Ruotsin ajalta, 1700-luvulta. Tila siirrettiin Sipoon Boxista Herttoniemen kartanolle ja nykyiselle paikalleen Itä-Helsinkiin 1920-luvulla. Knusbackan rakennuksiin kuuluu myös vanha ulkokäymälä. Herttoniemen kartanon museon oppaat esittelevät sitä kävijöille Herttoniemen kartanon ja Knusbackan museotilan aluetta kiertävän historiallisen opastuksen aikana. Opastus järjestetään sesonkiaikaan toukokuun alusta syyskuun loppuun sunnuntaisin klo 14-15. Lisäksi oppaat esittelevät museomaatilaa ja ulkokäymälää tilattujen opastuskierrosten päätteeksi. Mikä tekee vanhasta ulkokäymälästä kiinnostavan? Miten vanhassa maalaisyhteisössä suhtauduttiin ulosteisiin? Oliko käymälöillä jokin toinen funktio siihen aikaan, kun useimmat ihmiset asuivat maaseudun tiloilla? Lue lisää alla.Läs mera »
Ralf Palmgren
19.09.2021 kl. 08:34

The Outhouse at Knusbacka Farmstead

Knusbacka is an old farmstead from the era of Swedish rule in the 18th century. The farmstead has been moved from Box in Sipoo to Hertonäs manor and its surroundings in eastern Helsinki during the 1920s. An old outhouse is also remaining on Knusbacka’s yard. The guides at Hertonäs Manor Museum usually present it to the public during the guided tours at Hertonäs manor and Knusbacka farmstead. Guided tours are arranged on Sundays at 2 to 3 PM from May to September. The guides also present the farmstead and the outdoor toilet for booked groups. What makes an old outdoor toilet interesting? How did people relate to excrement in the old peasant society? Did the outdoor toilets have other functions during an era when most people lived on rural farms? Read more below.Läs mera »
Ralf Palmgren
19.09.2021 kl. 08:26

Fotograferandet på Hertonäs gård

Fotografins historia är fylld av multipla uppfinnare och upptäckter, som tillsammans skapat den typ av fotografi vi har idag. Under första hälften av 1800-talet gjordes de flesta genombrott som möjliggjorde fotografering. Olika kemiska preparat, material och komponenter utvecklades för framkallning, och fotograferandet blev snabbt mycket populärt. Också herrskapet på Hertonäs gård och deras släktingar lät fotografera sig. Det finns bl. a. flera stiliga visitkortsfotografier i Hertonäs gårds museums samlingar. Läs mer nedan!Läs mera »
Ida Karlgren
08.09.2021 kl. 18:19

Carrotcake, Cajsa Warg’s Cookbook and Hertonäs Manor

26.09.2020 kl. 08:32
The lady of Hertonäs Manor, Beata Sofia Wrangel, kept accounts about her spending in the 1820’s, The books are in the archives and giv eus a possibility to find out what they ate and consumed at the manor in this time. Possibly Beata Sofia also knew Cajsa Warg’s recipes that had become very popular after the time she published a cookbook in the 18th century. Maybe they also ate Warg’s carrotcake at Hertonäs Manor? Read more below!

Beatha Sophia Wrangel (1762–1840) was one of the owners who managed Hertonäs Manor for a long time. As a lady she had to care for the household. Her marriage to Carl Olof Cronstedt lasted between 1794 and 1820 and resulted in three children. The noble women were educated to fulfil the ideals of the society that included e.g. speaking French and managing the household. In this time period the noblewoman represented both her husband’s and her own noble families.


Beata Sofia Wrangel's accountbook from the 1820's. Photo: SOV.

In the 18th and 19th centuries more food started to be accessible. In the early 18th century new diners opened in Sweden and the most noticeable were the cafées. The service varied concerning what occasion was organized. In the winecellars the way to serve food and drink was often à la française. According to this custom a feast included three or four rounds of meals and up to as much as 40 small dishes per round. During this period a dish was not the same as a modern dish on a plate. During the 18th century one dish could e.g. mean only mashed potatoes. Nowadays mashed potatoes are served on the side with legumes and meat or something similar.

 

Anna Christina (Cajsa) Warg (1703–1769) is one of the best internationally known Swedish authors of cookbooks. This is reflected in the fact that her cookbook was printed in several editions in Sweden and also translated into German, Finnish and Estonian. During Warg’s time the food was cooked over open fire. Since this is not the case in modern times Warg’s recipes are difficult to attempt to copy in a modern kitchen. One of the reasons why the popularity of her cookbook, Hjelpreda i Hushållningen för Unga Fruentimber (1755, A Help in the Household for Young Women), started to wain was due to new methods in cooking food in ovens and on stoves. Warg’s cookbook was still very long-lived and the last edition was printed in the 1820s.


Cajsa Warg's cookbook from 1755. Photo: Wikipedia.

Beata Sofia Wrangel’s account book derives from the period 1824–1829 and in this book we can get some hints on what products they used in Hertonäs Manor at that time. Among the fruits and legumes are e.g. apples, oranges, cucumber and salad mentioned. Products, places and food varied in Beata Sofia’s era. Winter was spent in the city of Helsinki and then one used e.g. figs. In May they ate rosette cakes.  In the lady’s household they could very well serve e.g. carrotcake according to the style presented in Cajsa Warg’s cookbook.

Carrotcake in 18th Century Style

The recipe derives from Cajsa Warg’s cookbook printed in 1770, which can be digitally found via Alvin:

https://www.alvin-portal.org/alvin/view.jsf?pid=alvin-record:93035

http://www.alvin-portal.org/alvin/attachment/document/alvin-record:93035/ATTACHMENT-0743.pdf

The carrots are cooked very soft, then peel and grind them and press them through a cloth to remove moisture. Take 20 lots of carrots, 12 lots of almonds, 12 bitter almonds and grind them, 12 lots of sugar, 12 lots of fresh butter that is melted and the salt removed, six spoons of cream and whip it all together. Make a dough in the baking pan and pour the batter inside. Let the cake bake slowly. This cake should be baked for quite a while. One could prefer to add two yokes and whip thoroughly, but they are not necessary.

20 lots of carrots=265,6g
12 lots of almonds=159,36g
12 bitter almonds
12 lots of sugar=159,36g
12 lots of butter=159,36g
6 spoons (table spoons) of cream
Two yokes


The carrotcake's batter in the making. Photo: TH.

It is important to note that Warg’s recipe is difficult to manage with modern kitchenware. Some of the most important changes were to notice that bitter almond can be dangerous if prepared in a wrong way due to the fact that its kernel contains amygdalin that could form cyanid. The oven is an effective tool in this case, but one must be careful with the fumes. The other major difference is the dough in the bottom of the pan. I used readymade dough and my attempt to duplicate Warg’s carrot cake is confined to the mere batter inside.  

The batter was quite easy to make. I replaced the bitter almonds with a greater amount of almonds, all in all 200 grams. Everything was mixed and we fixed the amounts to 160g and 270 g. The yokes are definitively something worth adding in the batter – as a result the mix was less moist. We can recommend a cooking time of about 40–50 minutes and after that the cake should be ready. There was a lot of moisture forming, so I recommend using a pan that is high enough on the sides. The temperature of the oven varied from 175 down to 160 degrees Celcius.

After you have taken the cake from the oven you can leave it standing for a couple of hours. The cake tasted good according to everyone who tried it.

The most important changes in the recipe

Readymade dough
200 grams of crushed almonds
Bitter almond oil – a few drops
The oven: 175 degrees Celcius (25 min.) and 160 degrees Celcius (20 min.).


The carrotcake is ready! Photo: TH.

Literature:
(EAW, Ralf P., Daniela F., Cecilia G., Astrid N.), 2020:  Kvinnohistorisk_guidning_Hertonäs.pdf, unpublished.
Backman, Sigbritt 2016: Hertonäs gård – från säterier till museum. SOV: Helsingfors.
Ilmakunnas, Johanna 2012 (Finnish original edition 2009): Ett ståndsmässigt liv: Familjen von Fersens livsstil på 1700-talet.
Jönsson, Håkan & Tellström, Richard 2018: Från krog till krog: Svenskt uteätande under 700 år.
Sjöberg, Maria: Anna Christina (Cajsa) Warg, www.skbl.se/sv/artikel/AnnaChristinaWarg, Svenskt kvinnobiografiskt lexikon, last seen 2020-09-13, originally published 2018. 
Aleksandra Strzelichowska, Celebrity chefs of the past: Meet the women who taught Europe to cook, https://blog.europeana.eu/2020/03/meet-the-women-who-taught-europe-to-cook/ last seen 13.9.2020, originally published 2020. 
Suomen maatalouden historia I - perinteisen maatalouden aika – noin vuoteen 1870. Toim. Viljo Rasila, Eino Jutikkala & Anneli Mäkelä-Alitalo, 2003.

Translation: EAW

Ted Hellstén