SC - Uses for leftover hamburger

[Huette von Ahrens]

> "The bread is unleavened and the recipe dates from 1100, but the bread is
> mostly flour and water, and it is baked in a large pan and is about as
> thick
> as "skúffukaka" (well-known Icelandic cake, usually about an inch thick).
> ... We will publish the recipe in a leaflet and send it to every church
> and
> hope it will be used to bake altarbread."
> 
> I haven´t seen the recipe yet but I´d like to know - is there really such
> a
> recipe, dating from 1100 AD? Or is the "recipe" just a reconstruction,
> based
> on descriptions of communion bread around this time? Does anyone know?
> 
> Nanna
> 
If there is a recipe, I would love to have it.  I know of only four bread
recipes in the non-Islamic European corpus prior to 1600.  

I suspect this is a reconstruction, but I really would like to be wrong.

Bear