What:
* Beverages -- Rhine wine, Beer, mead, milk
* Cooking aids -- linseed oil, hempseed oil, rapeseed oil,
honey, butter, vinegar
* Dairy products -- butter, milk(horse, cow, goat, sheep),
eggs, Sea bird eggs, cheese
* Fish -- herring, ling, saithe, cod, herring, cod, haddock,
flat-fish, ling, horse mackerel, smelt, pike, roach, rudd, bream, perch,
oysters, cockles, mussels, winkles, smelt, eels, salmon, scallops
* Fruits -- sloes, plums, apples, bilberries, blackberries,
raspberries, elderberries (Sambuca nigra), hawthorn, cherries, elderberries,
blackberries, raspberries, strawberries, crabapple, rose hips, rowanberries,
quinces, medlarsbilberries, dewberries, serviceberries, crowberries,
bearberries, lingonberries
* Grains -- wheat, oats, barley, rye,lambsquarters (
Chenopodium album), Polygonum spp., flax seed (linseed), hemp seed
* Herbs/spices/medicinals -- dill, hops, coriander, fennel,
henbane, agrimony, poppyseeds, black mustard, fennel, watercress, cumin,
mustard, horseradish, scurvy-grass (Cochlearia officinalis), chives, chervil,
garden mint, garlic, parsley, rosemary, rue, sage, savory, sweet marjoram and
thyme.shallot, hyssop, chervil, yarrow, chamomile, hops, henbane, sweet gale/bog
myrtle, sorrel, nightshade, mint, horehound, heather, sedge, mustard, clover,
wild caraway, juniper berries [coriander, pepper, ginger, cinnamon,
cassias, malabathrum (cinnamon leaf), and spikenard] lovage, parsley, mint,
thyme, marjoram, wild caraway, juniper berries, and garlic. watercress, cumin,
mustard, and horseradish
* Ingredients found in breads -- rye, wheat, spelt, oats,
barley, emmer wheat; linseed; sprouted pea [?=Erbsenkeimblatt], unidentified
Vicia legume (mix of barley plus one of the wheats seems to have been most
common), hemp seed
* Legumes -- fava (Vicia faba L.), peas
* Meat -- beef, lamb/mutton, pork, venison, whale, hare,
goat, red deer, bear, boar, and elk, rabbits, seals, walruses, horse, Reindeer,
oxen, squirrel, Porpoises
* Nuts -- hazelnuts, beechnuts [almonds, walnuts ,chestnuts]
* Poultry -- chicken, geese, duck, golden plover, grey
plover, black grouse, wood pigeon, lapwing, wild goose, Sea birds, Cormorant,
swan, spoonbill, barnacle goose, teal, long-tailed duck, curlew, bar-tailed
godwit, guillemot, common crane, golden plover, grey plover, black plover, wood
pigeon, and lapwing
* Vegetables -- carrots, parsnips, turnips (?), celery,
spinach, brassicas (cabbage ), wild celery, wild carrot (Daucus carota),
radishes, onion, skirret, rape, leeks, kale, cress, nettles, orache, plantain
(leafy-not banana), mallows, docks, garlic, chives, mushrooms, seaweed, celery,
spinach, beets, angelica,
how:
Boiled in cauldren
Flat-iron grill
stake/spit
skin pot
pit roasting
cheese strainers
Ideas:
Porrige
spitted meats
stew
oat cakes
flat bread
buttered, dried fish
preservation:
dried
smoked
fresh killed (keep it alive until you need it)
salted
honeyed
vinegar
Fermentation (inc meat)
timing
morning and night
dagmˆ°l or "day-meal"
nˆ°ttmˆ°l or "night meal"
Bibliography:
http://www.cs.vassar.edu/~capriest/vikfood.html 3.20.07
http://www.hurstwic.org/history/articles/daily_living/text/food_and_diet.htm
3.20.07
http://www.valhs.org/history/articles/daily_living/text/food_and_diet.htm
http://www.ostvik.org/articles/viking_food.html 3.20.07
http://www.cauldwell.net/patrick/food/CategoryView,category,Food%20history,Europe,Viking.aspx
http://www.vikinganswerlady.com/food.shtml
http://www.geocities.com/ravensteadhousehold/rsnorsefood.htm
saga ref to food:
http://www.sca.org.au/st_florians/university/library/articles-howtos/9-12C_Norse_Food_AR070604.htm
collection of links
http://www.geocities.com/ravensteadhousehold/rsnorsefood.htm