[Sca-cooks] 'Viking' recipes
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Feb 11 07:42:42 PST 2013
In France, I've only seen this referenced during famine periods. Do you
know if it was ever common practice there? (I know the stomach contents of bog
bodies are sometimes quite eclectic.)
I would assume the blood had some ritual significance. Its use also gives
more credibility to strictures in the French penitentials against consuming
other bodily fluids in food, apparently addressing pagan practice.
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 11:37:09 P.M. Pacific Standard Time,
t.d.decker at att.net writes:
The use of non-cereal seeds and legumes for flour is fairly common
medieval
practice and it is in keeping with the problems of raising adequate crops
in
the Scandinavian climate. What is surprising is Prof. Lund's opinion that
blood may have been an ingredient in some of the breads.
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