Coffee parties existed in some form at the end of the 18th century but gained real breakthrough in the 1930s, according to official sources. In the baking book 'Sju sorters kakor' from 1948, the beginning of the 20th century is described as the time when the seven types became a lower limit for what should be served. A coffee party must not become a social marker; if a woman baked more than seven types, she was considered arrogant, official sources note.
In the 1930s, it was important to have a beautiful lace tablecloth and that the coffee bread was served in a specific order, official sources say. A 1934 book called '100 bjudningar' with menus and recipes for few and many guests, published by Husmodern, describes exactly how to behave at finer coffee parties. According to various historical descriptions, the hostess should place the foremost ladies on either side of her and the others according to rank.
It was important to first offer cakes to the woman considered highest in rank, for example the one married to the richest farmer, the sexton, or even the priest. According to tradition, the coffee bread is eaten in the following order: wheat bread (bun or loaf), light sponge cake, dark sponge cake, light small cake, dark small cake, filled small cake, pastry (often containing almond paste, alternatively a Tosca cake), then cake, official sources report. , and after about an hour, seltzer water, possibly fruit and chocolate, or if it should be really elegant, some wine, is offered, according to official sources.
The number of attendees at the Mariebergsskogen event and the specific types of cakes served have not been confirmed.