smorrebrod

smorrebrod (plural smorrebrod or smorrebrods)

1. Alternative spelling of smørrebrød.
   • 1965, Home Economics and Domestic Subjects Review, page 32:

     Three or four small smorrebrods per person are a real appetite creator.

   • 1970, Volume Feeding Institutions, page 140:

     With “good honest bread” as the base, the smorrebrod are an artistic triumph which delight connoisseurs.

   • 1976, Foods with an International Flavor: A 4-H Food-Nutrition Project, Leaders’ Guide, National 4-H Service Committee, Inc., in behalf of the Cooperative Extension Service of the United States Department of Agriculture and the State Land-Grant Universities, page 7:

     Smorrebrod are not delicate tea sandwiches, but meals in themselves.

   • 1988, The New York Times Magazine, page 79:

     The Scandinavian restaurant Aquavit in New York has seven artful smorrebrods on its menu.

   • 1993, Fielding’s Scandinavia, Fielding Travel Books, →ISBN, page 45:

     The smorrebrod are exquisite and different from any you will find elsewhere.

   • 2010, Barbara Sheen, Foods of Scandinavia, Kidhaven Press, →ISBN, page 19:

     Smorrebrods are a traditional Saturday night dinner in much of Scandinavia.