SC - viking age porridge

[allilyn at juno.com]

How much pease and how much barley you put in depends on a] how much of
each you've got in reference to what you need of either for other
purposes and b] how much you like if you have enough to make that choice.
 Simmer in water in a kettle at the back of the fire pit all night.  Stir
in some milk from the morning's milking.  I (my family) always adds the
milk to the pea soup just before serving.  Make enough.  Cook until done.
 Salt would be good, too. 

Since you salt water for cooking, why can't you use sea water, that is
already salted?  Sea salt is supposed to be good for you, judging by its
trendy, high price.  Except, 'they' always say you'll go insane if you
drink sea water.  ?????????????

Regards,
Allison,     allilyn at juno.com


On Wed, 15 Mar 2000 08:33:59 +0100 (MET) Par Leijonhufvud
<parlei at algonet.se> writes:
>
>I spoke earlier of a viking age (a 10th C. Gotland womans grave, IIRC)
>porridge based on archeological finds. I just rechecked with the one 
>of
>the archaeologist who worked with the find, and what the analysis said
>was that it contained barley and pea, with milkfats most likely from
>sheep.
>
>I first thought that I should play with this in pease, and then 
>propose
>a reconstruction based on the data. But then I decided that this group
>had too little traffic, and decided to see what could be done with it.
>
>Ok, what suggestions does the group have for how to reconstruct it?
>
>/UlfR
>

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