[HN Gopher] How to Make Viking Funerary Flatbread
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How to Make Viking Funerary Flatbread
Author : Caiero
Score : 45 points
Date : 2023-08-10 04:41 UTC (18 hours ago)
(HTM) web link (www.atlasobscura.com)
(TXT) w3m dump (www.atlasobscura.com)
| MrDresden wrote:
| Looks like Icelandic 'Flatkokur'.
|
| We eat them weekly with dung smoked lamb and plenty of butter.
| wirrbel wrote:
| Knackebrod?
| vesinisa wrote:
| This does not look that much different from _knackebrod_ , the
| (cheap) cracker bread you can still in the modern day buy in
| literally every supermarket of Sweden and Finland. The only
| difference I can see is that _knackebrod_ is always made with rye
| flour. The more artisanal / traditional varieties even come with
| the funny hole in the middle, that was in The Olden Times used to
| hang the breads on a pole in the roof above the stove.
|
| The Wikipedia article even has in illustration of this storage
| method: https://en.wikipedia.org/wiki/Crispbread#Origins
| yencabulator wrote:
| You can buy Swedish knackebrod in many US grocery stores. Look
| in the aisle with the cheese & crackers style crackers, it's
| labeled "Wasa crispbread" (google those words for pictures).
| The multigrain is good.
|
| Trader Joe's carries Norwegian dried flat bread of some sort,
| but it's different. More seeds and way more dense.
|
| However, you absolutely cannot get good rye bread anywhere in
| the western US. I've never spent time on East coast, maybe one
| of the immigrant-heavy areas might have it. Whatever is labeled
| as rye bread here (Jewish rye, Russian rye, ...) is different
| from the rye bread in the Nordics.
| barbazoo wrote:
| 1550 words until the actual recipe begins, about on par for the
| internet :)
| minsc_and_boo wrote:
| "Making this bread really takes me back to growing up with the
| funerary pyres at Grandma's house"
| sva_ wrote:
| > 1/2 cup buttermilk (or blood [...]
|
| Of course, it wouldn't be a viking bread without blood
| yagyu wrote:
| You can buy this stuff in the supermarket (in Viking
| countries), look for paltbrod.
|
| https://sv.wikipedia.org/wiki/Paltbr%C3%B6d
| MrDresden wrote:
| Slaughter season is coming up, and the stores will start
| offering buckets of blood for sale. Blood sausage is still
| traditionally made in many homes here in Iceland.
| kalupa wrote:
| bloodermilk
| dfxm12 wrote:
| Time to update my home cook substitution chart.
|
| This will be handy the next time I want to make pancakes, but
| I'm out of buttermilk.
| scaradim wrote:
| your family & friends should not be around when you get into
| shortage of buttermilk :-)
| cinntaile wrote:
| You can buy blood pudding in any supermarket in Sweden. It
| reminds you a bit of blood sausage. It's quite different from
| this kind of hard bread though.
| barbazoo wrote:
| Just thinking of the flavor of blood sausages makes me
| nostalgic. https://en.wikipedia.org/wiki/Blood_sausage#German
| y_and_Aust...
| dannyphantom wrote:
| Huh...guess we have all the stuff for it (minus the blood,
| tragically) so why not. Boyfriend has been wanting _something_
| for a few days but we haven 't figured out what that something
| would be yet. I'll edit or add to this a bit later when we make
| it tonight.
| [deleted]
| thamer wrote:
| If you're curious about ancient cuisines and want to see what the
| food may have looked like, check out the YouTube channel "Tasting
| History"[1]. The host re-creates recipes from original sources,
| which is often difficult given the lack of clear instructions and
| vastly different ingredients. He has a few Viking recipes,
| although not as many as the ones for Roman food.
|
| [1] https://www.youtube.com/c/tastinghistory
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(page generated 2023-08-10 23:02 UTC)