This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).
This is the original recipe:
‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’
On Palm Sunday (the Sunday before Good Friday), in some parts of England, small cakes are handed out by the vicar to his congregation as they leave church. The cakes are called pax cakes (from the Latin for ‘peace’, pax). The custom goes back to at least the 16th century, when cakes and ale were given out during morning service and eaten and drunk in the church, to promote neighbourliness and good feeling at Easter.
Palm Sunday also has the nick name ‘Fig Sunday’ because Christ had wanted to eat some when travelling to Jerusalem. Figs were once traditionally eaten on this day.
A classic Danish recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.
Tasty crackers, crisp bread, flatbread, wheat loaf and rye loaf baked over the fire or in the oven were served with homemade butter, cheese, honey and ham. It smells fantastic and tastes even better.
Here is a Vikings recipe for crisp bread which are easily altered if you prefer baking your bread in a modern oven. Still, why not try bread making over a fire in the garden or on the grill on the terrace.