SC - Hummis type dish

snowfire@mail.snet.net snowfire at mail.snet.net
Mon Jul 26 22:54:38 PDT 1999


Sorry it I did a misstranslation with Swedes (rutabagas). In the online
dictionary Swedish-English I normally use it was the same aception, the
Swedish word is kålrot, and the translation was Swede, Turnips, as a
synonim.
Yours
Ana
PS: don´t forget a big part of the Vikings were tradepeople, with high
developed commercial relationships with Byzantium and Russia. Historical
sources says the cities of Moskva and Kiev were founded by the Vikings,
in their way to Byzantium. They had a lot of spices and vegetables they
got from Byzantium. Many graves discovered in Sweden are witness of it.
Byzantium coins were well spread in Sweden and Danmark. I dont know if
it was the case of Norway and Iceland.



Nanna Rögnvaldardóttir skrev:
> 
> Ana wrote:
> >The vegetables and roots used here in Scandinavia at that time (viking
> >time) were Swedes or Swedes turnips. Selleri too.
> 
> But the celery was wild celery, rather different from the cultivated variety
> we now know, much stronger in flavor and also more fibrous and tough - I´ve
> seen some speculation that it wasn´t used as food at all, but perhaps only
> as a flavoring and medicine herb. And swedes (rutabagas) certainly didn´t
> exist in Viking times. Turnips were certainly grown, and parsnips, but
> swedes came much later.
> 
>  And a lot of beer on
> >the stew, a dark ale or stout. Carrots, leeks, dill, cabbage, peas,
> >onions, black and white peppar, horseradish. You can also use butter or
> >milk or heavy cream ti thicken it. You can use dark bread in crumbles
> >too.
> 
> This is probably correct for the rest of Scandinavia but not for Iceland,
> because so few vegetables will grow here. And we would have used whey rather
> than ale for a fish soup.
> 
> I can´t actually offhand remember a reference in Norse literature or period
> sources to the kind of soup Boudicca is looking for; a soup was a thin broth
> rather than a hearthy stew.
> 
> Nanna
> 
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