The Viking family's porridge (4-6 servings)
Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.
 | 10-15 cups of water |
| Two cups of chopped wheat kernels. Let them soak over night so they won't
be so hard to chew. |
| Two cups pearl barley |
| A handful whole grain wheat flour |
| A handful crushed kernels of nuts |
| 3-4 tablespoons of honey |
| A healthy portion of apple bits, hippells, pears or....
|
- Put the chopped wheat kernels, wheat flour, pearl barley and crushed nuts
in the kettle. Pour 10 cups of water in the kettle and place on the fire.
- Stir the porridge evenly and turn the kettle to spread the heat. If the
porridge starts to get too thick, pour more water in it.
- After about ½ hour add the honey, nuts and fruit. The porridge should now
cook until the fruit is wet and the porridge has the desired consistency. It
should take 15-30 minutes.
- It should be served warm, possibly with some cold cream.
| From the book I LÆRE SOM VIKING
by Trine Theut,. Illustrations by the author. Published in 1994 by
Trine Theut and OP-Forlag, Aps, Denmark. ISBN 87-7794-248-5
English version by Steven Mohn
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