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