[Sca-cooks] 'Viking' recipes

[JIMCHEVAL at aol.com]

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.