Tools and kitchen utensils

The fireplace, the hearth, with the kettle made of iron or clay was the most important equipment in the Viking family's household. It was here one cooked the meal from the raw material the family had at its disposition that day, most likely the same as the day before, and the day before that, and the day before....

In addition some places had a pit beside the fireplace where one could fry over the hot ashes that were scraped out of the hearth. Spits of iron were in use; however most evidence shows that most everyday food was cooked.

Water or soup could be boiled with the help of handsized fire-heated stones - cooking stones - that were put into the liquid gave up their heat and were then picked up and put back into the fire again. After a few uses cooking stones began to break up and they had to be disposed of. These fire-exposed stones have been found in abundance at Viking homes, in the fireplaces and in large outdoor fry pits.

Note! Cooking stones must not be made of flint - they will explode in the fire!

Clay pots have been used in many sizes and shapes both for the preservation and preparation of food.

In addition, there are spoons and ladles of wood or bone, and knives of iron. Forks were used only in the form of large cooking forks used for fishing out pieces of meat from the kettle.

Large shards of pottery were used to move glowing ash and hot stones or for baking flatbread.

A huge and difficult job was to grind grain in the rotating grinder, which had in the course of the Iron Age replaced the push grinder. Both strength and patience were necessary to grind the grain into flour.

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

- 14. august 2004 -