For breakfast, the dagmal, the adults might eat a bit of some leftover stew still in the cauldron from the night before, with bread and fruit. The children would have porridge and dried fruit or perhaps buttermilk and bread. The evening meal could be fish or meat, stewed with vegetables.
Dagmal was the morning meal in which the adults would eat leftover stew from the night before with bread and fruit. The children would usually have porridge and dried fruit or, on occasion, buttermilk and bread.
Meat, fish, vegetables, cereals and milk products were all an important part of their diet. Sweet food was consumed in the form of berries, fruit and honey. In England the Vikings were often described as gluttonous. They ate and drank too much according to the English.
For dessert the Vikings will eat fresh fruit and a little honey on buttered bread. Beer will be drunk as well as mead, a beverage made from honey. Horsemeat was spitted and roasted rather like a kebab. The Vikings had bowls and plates very similar to our own, but made more often from wood rather than pottery.
The Vikings had several options, when it came to making porridge. It could be made from barley, oats, buckwheat or millet. They mixed berries and apples into the porridge to add sweetness. Porridge was typically part of the daily food intake, especially that of the poor.
A large part of the Viking diet consisted of grain products like bread and porridge. Bread would have been enjoyed with every meal, though it wouldn't be much like the bread we eat nowadays.
They ate beef, goat, pork, mutton, lamb, chicken and duck and occasionally horsemeat. The chickens and ducks produced eggs, so the Vikings ate their eggs as well as eggs gathered from wild seabirds. . Because most Vikings lived on the coast, they ate all kinds of fish, both ocean-going and freshwater fish.
Dairy products from cows and sheep, including butter, cheese, and skyr (a strained yogurt high in protein and low in sugar), were daily staples. The sagas mention Vikings drinking whey – the protein-rich byproduct of cheese making.
The Vikings were skilled breadmakers, and one of their most commonly made bread was rye bread, a popular bread that still exists today.
Did the Vikings have ice cream? Perhaps not, but they certainly could have had it on Iceland – using Skyr! Read on and follow our frozen journey back to the ancient origins of this surprisingly healthy Viking-equivalent (kind of) to Greek yoghurt .
The Vikings drank strong beer at festive occasions, together with the popular drink of mead. Mead was a sweet, fermented drink made from honey, water and spices.
Ales and beers were probably the most plentiful drink for the Vikings. Ale is principally brewed from grains boiled in water (which makes a syrupy mixture called wort).
Vikings used to brew both strong and weak beer and mead for different occasions. Weak beer was used as a water replacement to quench thirst and was deemed suitable for children, whereas the stronger brewed beverages were held in an adult-only space on the proverbial top shelf, reserved for special occasions.
Unlike modern Norwegians, Vikings tended to only eat two meals per day. These were known as dagmal and nattmal, which meant a day meal and night meal.
As it turns out, their food was healthy, fresh, and even a poor Viking ate much better than an English peasant during the Middle Ages.
From May 7 till May 11 the Vikings make porridge and gruel over an open fire in the longhouse. It's a good idea to cook the porridge and gruel in earthenware pots set right beside the fire. Do remember to stir quite often and turn the pot to prevent the porridge or gruel from burning.
Many foods commonly consumed today were unknown, such as corn (maize), potatoes, and sugar; the only available sweetener was wild honey. To these foods would be added whatever could be hunted, captured, or gathered. Along coastal regions, and near rivers and lakes, fish were a staple part of the diet.
The Vikings, who fueled themselves for their expeditions in part by eating Gamalost, also considered the cheese an aphrodisiac. Gamalost was once a staple of the Norwegian diet, in large part because it could be stored for long periods of time without refrigeration.
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Vikings ate fruit and vegetables and kept animals for meat, milk, cheese and eggs. They had plenty of fish as they lived near the sea. Bread was made using quern stones, stone tools for hand grinding grain.
Nutrition Played a Part in the Viking Success Story
They had to diversify to survive, relying heavily on a higher protein diet made up of cattle, livestock, hunting, and fishing along their endless coastlines.
The Vikings made sausages from the offal and blood of their domestic animals. The sausages were made after animals were slaughtered in the autumn. Horsemeat was only eaten on festive occasions.
Viking children were primarily raised by their mothers, although sometimes Viking boys lived with another family for a period of time as a foster child. This was meant to forge bonds between the two families and entitled the boy to help from his foster family, as well as his birth family.
Salting of meat was, however, a difficult and time-consuming form of preservation due to the fact that there were no natural occurrences of salt in Viking lands so that it was necessary to evaporate sea water. The Vikings could, however, have imported salt from the Baltic Countries.