SC - Re: sca-cooks V1 #2924
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Jan 26 12:47:08 PST 2001
I'd be a little hesitant to take this at face value. Rye was a far more
common grain than barley or wheat and the accounts I have of Scandinavian
baking practices tend to support rye as being the common loaf.
While I don't discount a loaf of bread from pea flour and pine bark, I would
judge it to be famine rations or possibly horse bread, rather than a normal
loaf for human consumption.
Hopping beer presumably started around the 12th or 13th Centuries, somewhat
after the Viking period.
Does the book provide a bibliography of sources, against which their
conclusions can be checked?
Bear
<clipped>
>
> So, now we can all go make a roasted duck (or seagull?) and
> some Barley
> bread with dried peas and have ourselves a real Viking feast
> tonight! :) Or if you are in a colder region you could boil
> a hunk of
> meat with some garlic, onions, salt and cumin for a nice
> Viking-style stew.
>
> -Laurene
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