Kristine Marie Jensen

[1][2] The popularity of Jensen's cookbooks is in part a result of the interest in gastronomy in 19th-century Denmark at a time when wholesome ingredients had not yet given way to the effects of industrialization.

When the school ran into difficulties and closed in 1908, Jensen remained as part of the family, acting as a foster mother for the youngest son, Lauritz Melchior.

She went on to publish Hvad skal vi ha’ til Middag (What should we have for Dinner, 1903), Husholdningsbog (Housekeeping Book, 1904), Grønt- og Frugtretter (Vegetable and Fruit Dishes, 1906), Sommer- og Vinter Dessert (Summer and Winter Desserts, 1916) and Svampe paa 100 Maader (Mushrooms in a 100 Ways, 1916).

[2] Frøken Jensens Kogbog is considered by many Danes to contain all the authentic recipes for traditional dishes as well as for baking bread, cakes and biscuits.

When Danes prepare meals for special occasions, for example at Christmas time, they frequently follow Frøken Jensen's detailed descriptions.