So then the "plum" sauce would probably have been made from the blackthorn/sloe and then from the damson plums if such a recipe had been made in Ireland. Thank you, Lyse -----Original Message----- Not primary source, but Thora Sharpstooth lists them for a bunch of viking age locations (http://www.cs.vassar.edu/~capriest/vikfood.html). /UlfR