[Sca-cooks] a food question(no really!)

[Pixel, Goddess and Queen]

On Wed, 8 Jan 2003, a5foil wrote:

> Modern Icelandic rye flatbread, abridged from Icelandic Food and Cookery by
> Nanna Rognvaldardottir
>
[snip]
>
> My experience is that this can be done with pretty much any proportion of
> rye and wheat, or barley and wheat. Period bread probably would be barley,
> if that makes a difference.
>
> Aelfwynn

Why not rye in period? For that matter, where and when?

Margaret