Dark Age Recipes
No recipes survive, so these are based on ingredients, which would have been available.
1. BREAD
Wholemeal or stone-ground flour ~ pt milk Water 1 oz lard
Bread was eaten but there is no evidence to shown how it was made. This
is based on available ingredients and cooking methods. Yeast was not available
but they may have used soured milk to help bread rise.
Rub the lard into the flour. Add the milk until the flour will stick together
to form a ball. Water can be added if necessary.
As bread did not rise it was probably shaped into a ball and then pressed
flat like a pizza base so that it would cook through. Cook gas mark
6, 400F, 200C until browned.
2. VEGETABLE STEW A selection of the following - turnip, cabbage, onion, beans, peas, Breadcrumbs, Water, Selection of herbs Peel and slice vegetables and add to water. Use breadcrumbs to thicken and add herbs to flavour. Boil until thick and eat with bread.
3. OATMEAL CAKES 8 oz oatmeal or rolled oats 1 oz lard 1 egg 1/4pt milk. Rub lard into flour. Beat egg and add it and milk to make a batter. Drop batter onto a hot and well greased griddle or frying pan. Turn over to do other side. Serve hot with honey.
EVIDENCE: Archaeological, sagas, letters
FAVOURITES: Roasts of meat seem to be popular, fish which was available
all year round and plentiful, fruits and rye bread.
EATING STYLES: Hands washed prior to eating and people sat along long tables.
Meat would be cut from the roasts as required. Most people carried knives.
Spoons of horn or wood would be used. Drink was often ladled into horns
from bowls or buckets.