[Sca-cooks] 'Viking' recipes
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Feb 10 19:47:39 PST 2013
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,
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