[Sca-cooks] 'Viking' recipes

[JIMCHEVAL at aol.com]

Actually we do have SOME idea:

"Microscopic  analyses of Swedish prehistoric bread loaves have shown that 
not only flour from  cereals was used, but also flour from peas, vetches, 
flax, gold of pleasure and  fieldweeds. Most of the loaves were baked from 
finely sieved flour and have not  been leavened."
 
"_4. Pseudo-breads_ (http://civilisations.revues.org/1432#tocfrom1n4)   
10There are also further organic materials which  resemble bread, but do 
not constitute bread. One example is a bread-like find  from a migration 
period ringfort on Öland, one of Sweden’s larger islands in the  Baltic Sea. This 
on microscopic and chemical analysis turned out to be very  special : whole 
seeds of gold-of-pleasure (Camelina sativa) and flax (Linum  usitatissimum) 
were clearly evident. The seeds of these species have a high  fat content, 
which here resulted in the seeds sticking together into a  « cake » when 
accidentally heated. This organic material was probably  never baked (Hanson et 
al. 1993)"
 
Pre - and protohistoric bread in Sweden :  a definition and a review

_http://civilisations.revues.org/1432_ 
(http://civilisations.revues.org/1432) 
 
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France  

 
In a message dated 2/10/2013 5:34:53 P.M. Pacific Standard Time,  
johnnae at mac.com writes:

We donít  really know what sort of bread Viking families made and ate,