Here you can read the cook's diary on the Sea Stallion's voyage against Dublin.
The cook's diaries
Friday, August 3rd, 2007
Since we left the Isle of Skye and set out on the second half of the expedition, we've spent the nights on "…
The cook's diary, Friday, July 27th, 2007
The expedition is now halfways. We have said goodbye to the crewmembers who "only" signed up for 3½ week and…
Provisions ready for crossing the North Sea
How much food do we bring? We brought 795 kilos (1653 lbs) of food supplies and 942,5 litres of water on the Sea…
Saturday, July 7th
Saturday, July 7th
Breakfast: Porridge, white bread, goat cheese, marmalade, sirup, raisins.
Lunch: 50 crew…
Friday, July 6th
Friday, July 6th
Breakfast: Porridge, freshly baked whole grain bread, fruitjuice, milk.
Lunch: Rye bread with…
Thursday, July 5th
Thursday, July 5th
Breakfast: Porridge, bread with cheese and marmalade
Lunch: Rye Bread with sliced cold meat…
Wednesday, July 4th
Wednesday, July 4th
Morning - 8 a.m.: porridge, bread, cheese, dairy products.
Lunch: Rye bread and sliced cold…
Food on Board the Ship
Menu on board:
Sunday, July 1st:
Supper: Organic sausages made of beef and potato salat. Night box: Coffee,…
About the cook's diary
The web version of the steward's log contains excerpts from the dietary journal kept aboard the Sea Stallion from Glendalough by Jens Kristian Knudsen Jensen and Solvej Lyng-Jørgensen.
Read about Matsveina and cook
In the Viking Age, a ship's cook was called a Matsveina. The word is first mentioned in Eyrbyggernes Saga, which...