[Sca-cooks] 'Viking' recipes

Volker Bach carlton_bach at yahoo.de
Sun Feb 10 02:15:19 PST 2013


A lot of it looks distinctly upper-class, what with using lots of honey, imported spices, and dairy products, but not inherently implausible. I wonder about the habit of using bouillon/stock for making soup. A Viking-age household might have kept a stockpot, or not, but I can't think offhand of a piece of equipment that would readily lend itself to the purpose. In my experience, the riveted iron kettles that most Viking reenactors use lend themselves better to  relatively quick cooking (I get good results heating fat, then adding the meat and cereal ingredients, and then water). Earthenware pots would lose a lot of the good stuff when used for cooking stock, I would rather use them for making soups or porridges with the meat directly. Soapstone could work, but I don't think they were that common.


If this is upper-class food, I suspect there should be more butter in it. Just an intuition, though, I can't prove it.

Giano



________________________________
 Von: Laura C. Minnick <lcm at jeffnet.org>
An: SCA-Cooks <sca-cooks at ansteorra.org> 
Gesendet: 1:15 Sonntag, 10.Februar 2013
Betreff: [Sca-cooks] 'Viking' recipes
 
This just turned up on one of the An Tir Facebook pages The only real problem as the use of allspice in a chicken stew. The rest of it looked a fair amount like the work Ref (Baron of Dragon's Mist) did a couple of years back. And all certainly looks edible.

https://thevikingworld.pbworks.com/w/page/4842629/Traditional%20Viking%20Foods

Liutgard
-- "It is our choices Harry, that show what we truly are, far more than our abilities." -Albus Dumbledore ~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
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