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History Cookbook

These recipes have been compiled from the following sources:

  • written directions from medical books on what to eat for certain ailments

  • other written texts mentioning foodstuffs and/or cookery

  • manuscript illumination

  • floral and faunal remains from archaeological excavations

  • isotope analysis of residue on pot sherds

  • scientific analysis of preserved organic matter

​

Starred * items in ingredient lists denote items which would be hard for the average person/household to get hold of.  These items may be high status ones, which may have had to be traded for.  Only those people/households with the means to travel and trade would have had access to these 'special' items.

​

References are noted in the text, also (A-S = Anglo-Saxon, V = Viking, numbers indicate the period of history)

Contents
BBL

Boiled Beef and Leeks

Ingredients:

  • ½lb / 225g best steak

  • ½ cup of your favourite vinegar

  • 1 cup stock or oil*

  • Salt to taste

  • 1 tablespoon fresh or 1 teaspoon dried Dill

  • 2 leeks

Servings: 2

​​Method:

  1. Cut the steak into bite size pieces and place in a large pan with the liquids.

  2. Bring to the boil and simmer for about 5 minutes.

  3. Add salt to taste.

  4. Chop up the leeks and add to the pan, cook until tender (about 10-15 minutes).

  5. Add the dill and stir through, then serve.

Wiþ forsogenum magan oþþe äþundenum - genim hryþeren flåsc gesoden on ecede & mid ele gerenod mid sealte - & dile - & por þicge $ seofon niht þonne liht $ þone geswencedan magan

For a drawn out stomach or bloat - take

cattle flesh (beef) boiled in vinegar and with oil

garnished with salt - and dill - and leek consume that a seven night then it lightens the troubled stomach 

Bald's Leechbook II

This is a real proper authentic meal from the mid 9th to early 10th century, which I have eaten at events.  Obviously the Anglo-Saxons would have probably boiled a whole cut of beef, rather than little bits, but I have redacted the recipe to fit my kitchen and my family!  The science behind this is that the vinegar acts as a tenderizer making the meat easier to digest and the oil helps it slip down.  YUM!

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Appetizers

Ingredients:

  • salt meat (pastrami works really well)

  • mustard seed or powder

  • vinegar

  • honey*

  • radishes

Servings: as many as you like

​​Method:

  1. Prepare the mustard according to the packet

  2. Sweeten the vinegar to taste with the honey

  3. Slice the radishes if you like

Wiþ unluste & wlættan þe of

magan cymð . . . sele him . . . sealte mettas mid ecede geswete - & gerenodne senep &

rædic þicgen & ealle þa mettas ge drincan þa þe habban hat mægan & scearp sele þicgean

For poor appetite and nausea which from the stomach cometh . . . give him . . . salt meat with sweetened vinegar - and prepared mustard and radish to eat and all the meats and drinks which have hot strength and sharpness give to eat

Bald's Leechbook II

Another mid 9th to early 10th century 'recipe' which I have eaten.  The word mete is usually translated as meat, but does also mean food in general, so you could use salt fish, or anything that has been preserved by salting.

This 'meal' is prescribed for anorexia "poor appetite and nausea"

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app

Autumn Vegetable Briw

Ingredients:

stock

salt to taste

a handful each of any brassica you like plus a handful of any of the following:

  • dried split peas (yellow or green)

  • beans

  • chopped onion

  • grains (barley, wheat, oats, rye)

  • chopped leek

Servings: 2/3

​​Method:

  1. Put all the ingredients in a pot

  2. Bring to the boil and cook until grains are done.  They should absorb some of the stock and make the briw thicker.

  3. Simmer until you are ready to eat.

This 'recipe' is based on written and archaeological evidence.  Remember to be regional and seasonal with your ingredients.  Check packaging to make sure the grains and dried peas are cooked correctly (you may need to pre-soak them).  You can get oat groats from health food shops - try not to use rolled porridge oats.  Also try to use smaller varieties of onion and leek as they are more 'period'.  (Briw is a thick pottage made of meal, pulse, etc., broþ is much thinner.)

Maybe try to stick to peas or beans, onion or leek, and maybe 2 brassicas - to keep it realistic.

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avb

Fish in Milk

Ingredients:

  • 1 piece of fish per person

  • milk to cover

  • knob of butter per fillet

Servings: 1

​​Method:

  1. Put the fish in a pan skin side up

  2. Cover with the milk and season if required

  3. Add the butter to each fillet

  4. Bring the milk up to the boil then turn down and simmer.

  5. Cook for 2 mins then flip and cook for a further 3 mins

Scientific analysis of pot sherds at Hamwih - 8th c. (Southampton) showed fish oils and ruminant fat having been cooked in the same pot.  So here is a recipe for fish in milk.  The fisherman of Aelfic's Colloquy (10th c.) mentions several fish, including plaice, sole and salmon.

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fim

Sage Omelette

Servings: 1

See the Poultry page and directions here.

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so

Hen and Mallow Leaf Broth (Molokhia)

Servings: 2

Ingredients:

  • 800 grams of common mallow or Jew's Mallow leaves

  • 1 whole small chicken

  • enough water to cover the chicken

  • butter to taste

​​Method:

  1. Place the chicken and the mallow leaves in a deep pan and add enough water to cover.

  2. Bring to a boil, reduce heat and simmer uncovered for 1 hour. (A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.)

  3. Strain.

  4. Pick the meat off the chicken and return it to the strained broth with the cooked leaves if you wish.

  5. Add butter to taste.

Wiþ attres drince seoþ henne & hocces leaf on wætre ado þone fugel of & þa wyrta sele supan $ broð wel gebuterod swa he hatost mæg.

Against a poison drink: boil a hen and mallow's leaf in

water, take the fowl out and the plants, give

to sup that broth, well buttered, as he hotest

may bear. 

Bald's Leechbook III

I used this and this and this recipe to help me here.  I had common mallow growing in my garden at one time.  I need to plant another!  And I was surprised to discover that 'hen and mallow leaf broth' is actually a thing!

Leechbook III (900-950 AD) is the more folkloric of Bald's Leechbooks.

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hmlb

Viking Flatbread 1

Servings: about 6 flat breads (depending on size)

Ingredients:

  • 200g/7oz plain or wholemeal flour

  • 100ml/3½fl oz warm water

  • 2 tablespoons of your favourite oil*, plus extra for cooking

​​Method:

  1. Place the flour in a large bowl.

  2. Add water and mix well.

  3. Knead dough for a few minutes.

  4. Divide dough into small balls, and then flatten into pancakes.

  5. Heat a large frying pan and rub with a little oil.

  6. Cook each flatbread for about two minutes on one side – it should puff up a little.

  7. Flip the flatbread over and cook for another two minutes. It should turn lighter and may have a few brown spots.

  8. Serve.

Based on evidence from Birka and other sites where preserved bread has been analysed to identify its contents. (Graves dating from the 9th and 10th centuries)

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vf

Viking Flatbread 2

Servings: about 6 flat breads (depending on size)

Ingredients:

  • 150 g barley flour

  • 50 g wholemeal flour

  • 2 tsp crushed flax seeds

  • 150 ml water

  • 2 tsp lard or butter

​​Method:

  1. Work all the ingredients together into a dough and knead. If the dough is too wet or hard, add flour or water.

  2. Shape the dough into flat cakes (about 1/2cm thick).

  3. Bake them in a dry cast iron pan over medium heat, a few minutes on each side.

Based on evidence from Birka and other sites where preserved bread has been analysed to identify its contents.

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Viking Flatbread 3

Servings: 8 flatbreads

Ingredients:

  • 1 and 3/4 cups oatmeal

  • 6 tablespoons water

  • 1/4 cup aquafaba (liquid from a can of chickpeas)

  • 1/4 cup unsweetened non-dairy milk

  • 1 and 1/2 tablespoons olive oil

  • oil* for cooking

​​Method:

  1. Put water, aquafaba, milk and oil in a medium bowl and whisk together.

  2. Add the oatmeal and stir until the mixture becomes un-stirrable.

  3. Use your hands to work the dough until fully combined. You should have a soft, slightly sticky ball of dough. If it is too dry (flaky and not forming a ball), add water by the tablespoon full until the ball comes together. If it is too sticky (dough sticking to your fingers), add a little more flour and work until combined.

  4. Break the dough into eight pieces, roll into balls and then flatten into pancakes.

  5. Heat a large cast iron frying pan over medium heat.

  6. Brush with oil and cook until slightly puffy, about 30 to 60 seconds each side

Based on evidence from Birka and other sites where preserved bread has been analysed to identify its contents.

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Elderflower and Honey Wine

Servings: refer to bottle

Ingredients:

  • elderflowers

  • honey*

  • clear sweetened wine*

​​Method:

  1. Add the elderflowers and honey to the wine, to taste.

ellenes blósman genim & gegnid & gemenge wi# hunig & gedó on box - &  þonne þearf si genim bollan fulne hluttres geswettes wines gemenge wi# $ & aseohhe syle drincan

elder blossoms - take and grind and mix

with honey and put into a box - and when the need is take a bowl full of clear sweetened wine

mix with that and strain it - give to drink

Bald's Leechbook II

Or buy a bottle of Elderflower and Honey Wine from a shop!

Leechbook II is from the mid 10th century.

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ehw

Pork with Cabbage, Beet and Mallow Broth

Servings: 4

Ingredients:

  • half a cabbage

  • 250g mallow leaves

  • 250g beet leaves

  • 1/2lb or 500g pork shoulder

  • water

​​Method:

  1. Shred the cabbage and leaves.

  2. Dice the pork into bite size pieces.

  3. Place the half the vegetables into a pot and add the meat.

  4. Pour in water to cover - adding more water if it gets low, or for a thinner broth.

  5. Put in remaining vegetables and place on the hob over a low heat.

  6. Cook until meat and vegetables are tender, at least 30 minutes (longer cooking makes for tender meat).

þas wyrta sindon eác betste to þon

& ea# begeatra - bete - & mealwe - & brassica & þisum gelica gesodene ætgædre mid geonge swines flæsc - þicge $ bro#

These plants are also best for that [healthy stomach] and easily begotten - beet, and mallow, and

cabbage and this the like of cooked together with

young swine's flesh (pork) - consume that broth.

Bald's Leechbook II

Another 'recipe' based on a medicine!  Anglo-Saxon broth was a thin liquid - briw was thicker like porridge.

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pcbmb

Broth of Peas

Servings: any

Ingredients:

  • a handful of peas per person

  • water to cover

​​Method:

  1. add peas to pot and cover with water

  2. boil until tender - approx. 20 mins

From a 10th century medical remedy in Leechbook II (pysena broþ). Anglo-Saxon broþ is a thin liquid more like a stock than a soup.

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bp

St. Columba's Nettle Broth/Tea

Servings: any

Ingredients:

  • a handful of nettle leaves per person

  • water to cover

  • milk if required

​​Method:

  1. pick nettle leaves from high up where you know they are clean and free from pesticides and other nasties

  2. wash the leaves well and tear them up a bit

  3. add to a pot with enough water to cover

  4. boil until tender - approx. 20 mins

  5. pour into a cup (approx. 200 ml)

  6. add milk if required

From a 10th century story about St. Columba who lived in the 6th century.  He saw a woman collecting nettles while she waited for her cow to calf (when she would have the milk for butter and cheese) so he asked his servant to prepare him a meal with just nettles too.  The servant did so, but added milk through a hollow reed and when the saint's apparent health was commented upon when he returned to his monastery, the servant's deception was uncovered!  However, he was praised for his actions and not scolded....

​

Or - just buy some nettle teabags, there are a few brands available at the supermarket.

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nettle broth

Roasted Mushrooms

Servings: as many as needed

Ingredients:

  • a handful of mushrooms, or chopped mushroom (depending on the size of mushroom you can find)

  • oil*, butter or lard

  • optional herbs and spices, whatever is to hand

  • salt and pepper*

​

​​Method:

  1. Heat the oven to 375 degrees F (190 degrees C).

  2. wipe the mushrooms to remove any dirt, chop any herbs, and grind any spices you are adding.

  3. Line a baking sheet with parchment paper.

  4. Brush the mushrooms with, or toss the pieces in, about 2 teaspoons of oil and season both sides with salt and pepper.

  5. Bake the mushrooms on the baking sheet in the oven until tender and the juices are collecting - about 25 minutes.

Serve immediately.

Another 'recipe' based on a medicine! Sextus Placitus says they help a woman get pregnant, while the Peri Didaxeon has them eaten and used in poultices after bloodletting....

​

Do not pick mushrooms in the wild unless you have an expert with you, or you are VERY certain of identifying edible ones correctly.  Eating the wrong type of mushroom WILL kill you!

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Rmushroom

Pottage aka Scotch Broth

Servings: 4-6

Ingredients:

  • 2 carrots (100g)

  • 1 onion (100g)

  • 1 leek (100g)

  • 1 small turnip (150g)

  • 110g barley (1/2 cup)

  • 70g split dried peas – ideally green but yellow is fine (1/3cup)

  • Salt* and pepper* to taste

  • 2.5 litres of lamb, chicken, or beef stock

  • 30g butter/oil*

  • 2 tbsp parsley

  • 250g shredded white cabbage (a few handfuls) or kale

  • 200g meat* (optional)

​

​​Method:

  1. Finely chop the onion and leek, and dice the carrots and turnip.

  2. Add the butter or oil to the pot and melt.

  3. Add the onion and leek and allow to cook for 5 minutes but not brown.

  4. Add the chopped carrots and turnip.

  5. Add the split peas and the barley and pour over stock.

  6. Bring to the boil then turn down to simmer for 1 hour.

  7. Add the shredded cabbage (or kale) and the leftover meat if using and simmer for a further 15 minutes.

  8. Stir through parsley before serving.

You can add basically anything to Pottage - the word just means 'cooked in a pot'.  I used this website for my recipe.

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barleypottage

Hackin (Hack Pudding)

Servings: 1 pudding 

Ingredients:

  • 200g lean mince beef

  • 200g oatmeal – rolled oats

  • 200g shredded suet

  • 200ml milk

  • 2 eggs (beaten)

  • 2 apples – peeled and grated or peeled, cored and chopped small

  • 1 tsp sea salt*

  • 1 tsp cinnamon*

  • 1 tsp mixed spice*

​

  • 1 sheep stomach (optional)

​

​​Method:

Hackin Mixture

  1. You can soak the oatmeal in a little milk overnight, or for a few hours beforehand.

  2. Put everything into a large mixing bowl and mix with a wooden spoon and then with your hands and fingers for several minutes. Make sure the mix is even and coated in spices, milk and egg. Make sure all the ingredients are thoroughly mixed in and there are no clumps of single ingredients.

  3. If the mixture is a little wet add in some extra oats, if a little dry add in some milk. The mixture should be of a stiffened ‘dropping’ consistency, i.e. the mixture is not too sloppy but will drop off the spoon when tilted.

  4. Use either cooking method below as desired.

​​

Pudding Basin Method​

  1. Spoon the mixture into a large greased pudding basin, (1.1 litre basin greased with a coating of butter) and pack it down a little, level the surface with the back of the spoon – the level of the pudding should be about 3cm (1.5 inches) below the top (or less) of the basin. Cut a round, large sheet of baking parchment (or greaseproof paper) and one of foil slightly bigger so they will come down at least 10 cm (4 inches) over the sides of the basin.

  2. Lay the baking parchment on top of the foil and fold a large pleat down the centre of both (to allow for any pudding expansion). Lay the sheets over the top of the pudding basin (foil side up) and secure around the sides with string – wrap the string around the pudding basin several times tightly and tie the string off to make sure the foil top is secured down firmly and the pudding is sealed. Trim off any excess foil and paper if it is too long. You can even make a string handle by looping it over the top and tying it off under the string going around the basin.

  3. Stand the pudding basin in a deep saucepan (which has a tight fitting lid) on an upturned heatproof plate (or metal bars etc.) to raise it off the bottom of the saucepan – add a little water under the plate to get rid of any air pockets. Pour in boiling water to come just under half way up the side of the pudding basin.

  4. Keep the water at a medium simmer and a gentle bubble, cover with a tight fitting lid and steam for 3 hours, topping up with boiling water from time to time. It is important to keep checking the level of the water so that it does not run dry.

​​

Sheep Stomach Method

  1. Spoon the mixture into the prepared sheep’s stomach, (cleaned and thoroughly scalded, turned inside out and soaked overnight in cold salted water) so it’s just over half full and packed in very tight.

  2. Sew up the stomach with strong thread and a sharp sewing needle. Prick the stomach a couple of times with the needle, so it doesn’t explode while cooking. Put the Hackin in a pan of boiling water (enough to cover it) and boil it for 3 hours, without a lid, on a medium simmer. Keep adding more water to keep it covered.

  3. It is important to keep checking the level of the water so that it does not run dry.

​​

Serving

  1. When the pudding is steamed or boiled let it get quite cold and store it in the fridge for the next morning.

  2. On the morning of serving turn out the Hackin on to a plate, slice, and re heat in a frying pan with a little lard.

I used this website for my recipe.

​

The website says to make the Hackin the night before, then let cool and place in the fridge. On the next morning reheat by placing the pudding back in the steamer, or turn out the Hackin on to a plate, slice, and then fry in a frying pan with a little lard.

​

The recipe can be steamed in a pudding basin for convenience, or for authenticity in a sheep's stomach or ox secum.  Ask your butcher in advance for this: it must be cleaned and thoroughly scalded, turned inside out and soaked overnight in cold salted water.

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hackin

Bessara (Morrocan Fava or Broad Bean Broth)

Servings: 6

Ingredients:

  • 250 g fava beans, dried + peeled

  • 750 ml water

  • 2 cloves garlic, roughly smashed

  • 1 tsp cumin powder *, plus some extra for serving

  • 1/2 tsp salt *

  • 2 tbsp olive oil *, plus some extra for serving

​​Method:

  1. Soak the fava beans in plenty of water overnight. Then pour off the soaking water.

  2. Put the soaked beans with the water, garlic and cumin in a large saucepan, bring to the boil and simmer with the lid closed at rather low to medium temperature for at least 30 minutes.

  3. When the beans are soft, add olive oil and salt and puree the soup finely (you can mash it with a spoon quite easily).

  4. Divide the soup into bowls and serve with flatbread.

​​

From a 10th century medical remedy in Leechbook II (beon broþ). Anglo-Saxon broþ is a thin liquid more like a stock than a soup. I used this recipe here.

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bessara

Carrot Broth

Servings: 4

Ingredients:

  • 2 pounds carrots, chopped

  • 1 tablespoon extra-virgin olive oil *

  • 1 medium yellow onion, chopped

  • ¼ teaspoon salt *

  • 2 cloves garlic, pressed or minced

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cumin

  • 6 cups water

​​Method:

  • In a Dutch oven or soup pot, warm olive oil over medium heat until shimmering.

  • Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

  • Add the garlic, coriander and cumin.

  • Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.

  • Pour in the water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.

  • Add the carrots to the pot and bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer.

  • Cook until the carrots are soft and the flavours melded.


This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

​

From a 10th century medical remedy in Leechbook II (beon broþ). Anglo-Saxon broþ is a thin liquid more like a stock than a soup. I used this recipe here.

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carrot broth

Cumin and Celery Seed Rolls

Servings: 4

Ingredients:

  • 500g wheat flour

  • 300ml lukewarm water

  • 2¼ tsp salt

  • 2 Tbsp yeast *

  • 2¼ tsp honey *

  • 1 Tbsp black cumin seeds *

  • 2 teaspoons celery seeds *

  • ½ Tbsp olive oil

​​Method:

  1. Preheat the oven to 200°C.

  2. Mix flour, yeast, black cumin, celery seed, salt, honey and olive oil in a bowl.

  3. Then add the water and knead everything together to a soft dough.

  4. Cover the dough in a bowl with a damp cloth to prevent it from drying out too much.

  5. Let the dough rise to the double (1-2 hour).

  6. On a floured work surface divide the dough and form small rolls.

  7. Place the rolls on a baking tray covered with baking parchment and bake for about 30 minutes.

  8. The bread is fully baked when it sounds "hollow" when you knock on it.

ním getemsud melu & bac hym anne cicel of & ním cumín & merces sæd & cnede to þan

hlafe

take sifted meal and bake him a cake from it and

take cumin and march's seed and knead into the bread

Peri Didaxeon

Another 'recipe' based on a medicine!  I redacted two recipes here:

https://www.saporidelmondo-blog.com/en/black-cumin-bread/

https://www.bluebowlbreads.com/celery-seed-herb-bread/

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CCSRolls

Roasted Onion

Servings: one onion per person

Ingredients:

  • one onion per person

  • a fire that has died down and left hot embers

​

​​Method:

  1. Wash the onions but leave all skin on.

  2. Place the onions into the embers pressing them down lightly.

  3. Roast in embers until cooked.

Another 'recipe' based on a medicine!  See here for a proper recipe, and here for this basic one.

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ROnion

Mortrews

Servings:  

See this excellent recipe for Mortrews on the 'Gode Cookery' pages here

From: Chaucer, Canterbury Tales, Prologue - 1387 CE. Forme of cury - 14th c. Kalendare de Potages dyvers, Harleian 279 - 1430 CE

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Mortrews

Pumpes

Servings:  

See this excellent recipe for Pumpes on the 'Gode Cookery' pages here

From: Kalendare de Potages dyvers, Harleian 279 -1430 CE

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Pumpes

Claree (Clarrey)

Servings:  

See these excellent recipes for Claree on the 'Gode Cookery' pages here, here

From: MS BL Add. 32085, fols 117v-119v - 1272 CE. Chaucer, Canterbury Tales, Prologue - 1387 CE. Forme of cury - 14th c. Kalendare de Potages dyvers, Harleian 279 - 1430 CE

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clarrey

Eggs, different ways

Servings: a number of eggs per person

Ingredients:

  • eggs per person

  • fat

  • salt and pepper*

​

​​Method (to oven roast):

  1. Preheat the oven to 350ºF (170ºc) and grease a muffin tin

  2. Crack your eggs straight into the tin.

  3. Add some flavour with a little shake of salt and pepper.

  4. Bake for about 10-15 minutes depending on how you like your yolk.

​

Method (to roast by the fire):

Make a hole in the end of the egg. (If you don't do this the egg will explode!).

Then either (in ash):

  • Make a little depression in the hot ash of your fire to sit the egg up in.  There needs to be space around the egg, without any coals directly touching it - that will cause the egg to burn.​

or (by the side):

  • Prop up your egg by the edge of the fire.  You will have to judge how hot it is there with your hand - you should be able to keep your hand there for about 5 seconds before it hurts.  Rotate the egg every so often so that it cooks evenly.​

Leave the egg there until it is cooked how you like it.  It can take anywhere between about 10 to 30 minutes to cook an egg this way.  If you give it a little shake and it sounds sloppy - cook it some more.  (Be careful when removing it from the embers as it will be very hot!)

​

​​Method (to boil):

  1. Put the eggs in a pan of water.

  2. Bring water to boil and boil for as many minutes as you like (see below).

  3. Take pan off heat and immediately run the eggs, while still in the pan, under cold water - this stops them cooking and helps the shells come off and cools them so you can eat them quicker!

  • For soft-boiled eggs: 4 minutes

  • For slightly soft-boiled eggs: 5 minutes

  • For custardy yet firm soft-boiled eggs: 6 minutes

  • For creamy hard-boiled eggs: 7 minutes

  • For firm yet still creamy hard-boiled eggs: 8 minutes

  • For very firm hard boiled eggs: 9 minutes

The 'remedies' call for lightly cooked eggs, hard boiled eggs and roasted eggs, so here are some ideas of how to cook your eggs.  Oven baked eggs from here.  Egg boiling times from here.  Fire cooked egg here and here.

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eggs
FVW

Fish and Vegetables with Red Wine

Servings: 2

Ingredients:

  • 240g cod

  • 1½ Tbsp vegetable oil*

  • 1½ carrots

  • 1 onion

  • ½ parsnip

  • herbs and seasonings*

  • 2½-3 Tbsp red wine

​​Method:

  1. Peel and chop the veg.

  2. Fry veg in oil until slightly charred.  Place in an oven proof dish.

  3. Scald and score the fish and place on top of the veg in the dish.

  4. Cover with boiling water.

  5. Add wine, herbs, and seasonings.

  6. Place the dish in the oven at 180ºC and stew for about 30 minutes.

Burnt remains in old soapstone pots from Medieval Oslo showed dishes made with red wine, root vegetables and fish.

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Edda's Bran Loaf

Servings: 1 loaf

Ingredients:

  • 90ml water

  • 90ml buttermilk

  • ​2 tsp yeast

  • 1 Tblspn honey *

  • 200g strong bread flour

  • 120g rye flour​

  • 120g wheat bran

  • 2 tsp salt *

  • 2 Tblspn oil, butter, or lard *

​​Method:

  1. Preheat the oven to 190°C.

  2. Heat the water and milk to lukewarm, transfer to a bowl and add yeast and honey.

  3. Add 80g of the flour and let stand in warm place for 20 minutes.

  4. ​Add the remaining flour, bran, salt, and oil, and mix into a dough.  Knead for 15 minutes.

  5. ​Cover with a cloth and allow to rise 90 minutes.

  6. Put into a greased tin and let rise 2 hours.

  7. Bake for 40 minutes, until it sounds hollow when knocked on the bottom.

Þá tók Edda

ökkvinn hleif,

Þungan ok Þykkvan,

þrunginn sáÞum;

bar hon meir at Þat

miÞra skutla,

Then Great Grandmother, took

a lumpy loaf,

heavy and chunky,

loaded with bran;

quickly she placed it in the

middle of the tray,

Rigsthula

Recipe redacted from 'Polish Rye Bread with Bran' found here.

Viking breads from Birka showed evidence of wheat and rye, as well as other inclusions.  Rye grows better in Scandinavia - hence using it in Edda's loaf.  Buttermilk is a by-product of cheese or butter making.  They could have got wild honey, and evaporated sea-water for salt.

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Bran

Edda's Boiled Veal

Servings: some

Ingredients:

  • approx. 1.5kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket)

  • beef bones, if desired

  • a bunch of root vegetables

  • ½ a leek

  • 1 large onion with skin

  • 1-2 bay leaves

  • a few peppercorns *

  • Salt *

​​Method:

  1. Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.

  2. Put around 3 litres of water into a large saucepan.  Add the root vegetables, leek, halves of onion, bay leaves and peppercorns and bring to the boil.  Add the meat and bones, and depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2½ to 3 hours.  Add more water as needed and skim off any scum.

  3. After 2 hours season well.

  4. ​Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup.  Season and strain the soup and serve.

  5. Slice the boiled beef and serve.

Recipe redacted from VisitEurope.com, an Austrian recipe found here.

Although this recipe is called 'boiled veal' it used beef.  I have used veal in the past, but some folks take exception to it, because it's baby cow.

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veal

Herrings and Oatmeal

Servings: 1

Ingredients:

  • 3/4 cup pinhead or steel cut oatmeal (not rolled oats)

  • 2 1/4 cups water

  • 1 1/2 tsps butter

  • chunk of smoked herring (kipper)

​​Method:

  1. Cook oatmeal in water for about 15 to 20 minutes until its as thick as you like it.

  2. Add butter and herring.

  3. Eat.

Herrings and oatmeal is mentioned in a Viking saga - a tale of Thor and the Ferryman.  Thor is challenged to battle wits with Harbard the ferryman (possibly Odin in disguise) for passage across an inlet.

"Ferry me over the sound, then I will feed you tomorrow!  I have a basket on my back, never was the food better.  I ate in peace before I left home, herrings and oatmeal, so I am still full."

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hoat

Stomach Soup

Servings: 2

Ingredients:

  • 4 cloves garlic, sliced

  • 2 leeks

  • 1 onion

  • a knob of butter

  • 4 cups vegetable stock

  • ½ tsp thyme

  • ½ tsp sage

​​Method:

  1. Chop up the vegetables.

  2. Saute the vegetables in the butter until soft.

  3. Add the stock and the herbs.

  4. Bring to the boil and simmer until done (about 20 mins).

From Olaf's Saga Helga, chapter 234 - Thormothr is offered a strong smelling soup with "lauk ok önnur grös" "?leeks and other ?greens" to determine if his stomach has been pierced with an arrow!  Interestingly - the word 'lauk' is also used in compounds about ships masts, making me think 'leek' is a more appropriate translation than 'onion', or 'garlic' as used by other scholars.

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stom

Mastlin Loaf

Servings: some

Ingredients:

  • 50g rye flour

  • 50g spelt flour

  • 50g oatmeal - not rolled oats

  • 175g strong bread flour

  • 1 tsp salt

  • ½ tsp sugar/honey

  • 7½ g butter or ½ Tblspn oil*

  • 3/4 tsp yeast

  • 200ml water - made up as 1part boiling 2parts cold (I usually do 200ml cold and add 100 ml boiling, then discard 100ml)

​​Method:

  1. Mix all ingredients together in bowl to dough.

  2. Knead for 10 mins.

  3. Rise for 45 mins in oven with a bowl of hot water to make steam.

  4. Bake at 200 degrees C for 20 mins until sounding hollow when tapped on bottom.

This is a recipe I've used a lot, and it always works for me - where other recipes do not.  It seems to handle changing the flour types, switching the sugar for honey, etc.

Mastlin is the name given to a mixture of grains, especially wheat and rye sown together and used together in Middle English.  It was the bread of the better poor.  See 'white manchet' eaten by the rich, and 'horsebread' eaten by the poor.

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mastlin

Potage of Appel and Royson

Servings:  

See this excellent recipe for Potage of Appel and Ryson on the 'Gode Cookery' pages here

From: Kalendare de Potages dyvers, Harleian 279 -1430 CE

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apple pot

Succades of Peels of Oranges and Lemons

Servings:  

See this excellent recipe for Succades of Peels of Oranges and Lemons on this website.

From: John Partridge, The Treasurie of Commodious Conceits (1573)

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suc

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