What is the origin of the Danish dough whisk?

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Dane here, I got curious about the same thing and have spent half an hour researching it. This is what I found out:

In Denmark the "Danish dough whisk" is more commonly called a farsrører. It was made to mix minced meat for meatballs and the like.

I have found an add dated 1930-1950 that mentions a farsrører. Modern cookware websites advertises them "like the one your grandma used". The farsrører was also a part of an exhibition at Koldinghus in 2017 as an example of everyday design.

It is well known that people today use them for bread instead of minced meat, some shops sell them as a dej/farsrører (dej means dough).

I hope this helps you!

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