[Sca-cooks] Viking Age Cookbook?

[Dan Schneider]

Hej Hrothny,

Actually that's a different one: the one Alys referred to isn't out quite yet, and is specific to the Viking Age.

Dan

--- On Wed, 3/20/13, Terri Morgan <online2much at cox.net> wrote:

> 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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