[Sca-cooks] Viking cookbook
Elizabeth A Heckert
spynnere at juno.com
Sun Sep 23 11:25:24 PDT 2001
On Mon, 24 Sep 2001 14:38:50 -0400 "Linda M. Kalb"
<lmkalb at mail.med.upenn.edu> writes:
>
>3. What are (and/or where can I find) the following and what do they
>look
>and taste like:
>b.) swedes
Swedes are rutabegas. They were developed in Sweden in the
nineteenth century, and are related to turnips. They are *definately
not* period for Vikings.
>4. Where/how does one get nettles? What do they taste like?
Urtica dioica (stinging nettles) have been found at Viking era digs
in Ribe, Denmark; Earl's Bu, the Orkneys; Svalbarth, Iceland; and York,
England. These and other greens would have been eaten particularly in
the spring as a source of vitamin C. The number and variety of this type
of plant makes *me* think that they were not eaten just as 'starvation'
food. I have not eaten any of them.
I have been working on food for a demo at the end of October, Inga.
It would be appropriate for Viking era settlers in the British Isles
*only*; but I can send it to you. (It's sort of long). I compared it
with food at Ribe, Denmark; Haithabu (Hedeby) now in Germany; and a place
called Archsum.
Finally, I had to spell 'Svalbarth' wrong. I have a creaky e-mail
program that will not translate non English characters. It should end
with a character that looks like a crossed d. The English equivalent for
this letter, as far as I understand is a varient on the 'th'-sound.
Elizabeth
>
>5. What (if any) are acceptable substitutions for the aforementioned
>ingredients?
>
>There is one other unfamiliar ingredient whose name escapes me at the
>moment (something like montecoast or mangetoast) so I'll have to email
>about that later.
>
>Thank you very much for any help or insight you can offer.
>
>YIS
>Inga/Linda
>
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