Not long ago a friend posted a recipe online for Knekkebrød – Norwegian Crisp bread, a recipe link that stated that this bread was a staple of the Viking Age diet and was baked in what is now Sweden as far back as 500 CE. Now… I’m not a culinary researcher (I actually find historical culinary research really difficult) but I was heading to an SCA event, and really was keen on the idea of filling my lunch and supper bag with food that was at least KIND of authentic to my Viking Age persona.
Tag Archives: Viking
I’ve made this dish once before – this time I made it to take to an SCA camping event where I was hoping to try to eat “Viking” food while “viking” camping… unfortunately I got sick right before the event, so ended up having to miss it… but still I enjoyed it at home!
While looking for food to take to one of the SCA events I was going to, I looked for things that would pack well and be pretty versatile. I came across this recipe for “Nordic ‘Stone age'” bread, billed as a “Viking bread” on Pinterest.
Not quite Viking Age…
Well… it isn’t Stone-Age or Viking-Age as-is… because it has sunflower seeds in it, and sunflower didn’t go to Europe until the 1500s from North America. It also has pumpkin seeds in it, which also didn’t go to Europe until well past the Viking Age.
Pecans are noted as an optional ingredient, but also weren’t brought to Europe from North America until the 16th Century.
For a SCA camping event I was going to, I wanted to make some semi-authentic (ish) food to enjoy at the event. While I have a number of different costumes, my main persona is 11th Century Norse, (Icelandic to be specific) aka VIKING. Viking-age attire is also way easier to wear and more comfortable at camping events for that matter too.
One of the dishes I wanted to make was a Viking-style flatbread.
In late August, I attended a pot-luck gathering with a medieval theme (those readers who also follow my Dawn’s Dress Diary blog know more about this!) and for it I decided to pick two recipes from a Viking Age Norse cookbook. (Found online; I don’t actually have the cookbook, nor have I done any research to see if these recipes are well-documented.)
The cookbook can be found here. (PDF)
The first was honey-nut cake, and the second was wheat & hazelnut pudding.
Honey Nut Cake
I chose to alter the recipe as recommended, using both hazelnuts and walnuts. (the original had more egg, and no walnuts, and the poster said it was too thin). From what I’ve read, hazelnuts were grown in Viking Age Scandinavia, while they imported the walnuts. Shells of both have been found in Viking settlements, and walnut shells were also used as dye.