Tastes of Anglo-Saxon England

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Anglo-Saxon Books, 2002 - Cooking - 74 pages
This is a collection of recipes inspired by the author's knowledge of Anglo-Saxon ingredients and cooking techniques. Some of the recipes are from Latin sources but they are almost certainly very much like those used in England. The aim is to introduce modern palates to flavours known one thousand years ago. The recipes are designed to be suitable for modern cooks in modern kitchens. Most are reasonable quick and conventient to prepare. Contains much background information about the period.

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"A bit arbitrary" is an understatement.
Her recipes are modern recipes pretending to be Anglo-Saxon. She uses ingredients that were not available in Anglo-Saxon England, she justifies a food
recipe with a period medical recipe when the two have only a few ingredients in common, she uses a medical recipe that was to be applied externally (a poultice) to justify a food recipe, ... . Her "oat bread" is a wheat bread with some oats in it for flavor, not a bread made from oats by people for whom that was the available grain. And it uses rolled oats, a 19th century invention. As best I could tell, none of her recipes are for dishes we have any reason to believe were cooked and eaten in Anglo-Saxon England, and many of them could not have been. 

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