[Sca-cooks] Viking Age Cookbook?

[Karstyl]

Hrothny, I think you might be referring to a different book, perhaps with a
similar title. “An Early Meal - a Viking Age Cookbook & Culinary Odyssey”
is not out yet.

The facebook page for the new book is:
https://www.facebook.com/pages/An-Early-Meal-A-Viking-Age-Cookbook-Culinary-Odyssey/416525951771056

It sounds more promising than the one you have!


-Hrefna


On Wed, Mar 20, 2013 at 9:02 AM, Terri Morgan <online2much at cox.net> wrote:

> > The description is given thusly: “An Early Meal - a Viking Age
> > Cookbook & Culinary Odyssey” is more than just a Viking Age
> > cookbook. It is a combination of a textbook on Viking Age
> > culinary practices and mouthwatering recipes based on
> > archaeological finds and experimental archaeology.
> <snip>
> > Does anyone have further information?
> > Alys K.
>
>
> I own it. In fact, I was just looking at it this morning, skimming for
> ideas
> of what to serve to a bunch of Viking reenactors next month. Overall, I am
> not very impressed. The beginning chapters of the book cover various time
> periods; Hunter/Gatherer, Farmers & Livestock Breeders, Bronze casters &
> Potters, and so on through the Viking era to the mid-medieval period. Each
> era has a small drawing assigned to it and once you get to the recipe
> chapters (one recipe per page) that picture is your only guide as to which
> era the recipe is based in. Most of the recipes are based on, or influenced
> by, the period cooking texts we are already familiar with. There are some
> oddities to them, for instance, the "Walnut Pesto" on page 46 (with the
> picture showing that it is based the 1200-1350s) uses a "large pinch of
> sugar" but doesn't specify what type of sugar. It suggests that the pesto
> would go well with fish. There is no information about which area of Europe
> the dish may have been eaten in. (The ingredient list was; walnuts, sage
> leaves, white wine, balsamic vinegar, salt, pepper, and sugar.)
>
> A later recipe, "Troll Crème" (based in the "seeresses and seafarers" era
> of
> 600 - 1050) has one whisking 4 cups of cranberries into a single egg white,
> then dribbling honey into the mixture. It doesn't say what the final result
> should look like, simply that you should garnish it with additional
> cranberries. There was no mention of mashing the four cups of cranberries
> before adding them to the egg white. I have no idea what sort of period
> dish
> this recipe is supposed to be.
>
>
> Hrothny
>
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