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Current Articles | Categories | Search | Syndication

29 May 2007
Food of the Ancients by Jacqui Wood
By Steve White @ 11:53 :: 21281 Views :: 0 Comments :: General Archaeology
Article Pages:
Page 7

Here are some of Jacqui Wood’s favourite Prehistoric recipes:


  • 125 g bacon
  • 2 leeks
  • 500 g of any smoked fish mixed
  • l litre milk
  • 1 cup of cream
  • Some chives
  • 1 tsp salt

Fry the bacon until the fat comes away from it and add the chopped
leeks. Cook until tender. Add the fillets of fish and cover with the
milk. Slowly cook in a pot near the fire until the fish is cooked, this
takes about 30 minutes. Pour in the cream, along with the chopped
chives and salt. This is very good eaten with simple oat bread.

Here is a tasty protein rich cookie to take on a long walk.


  • 500 g processed Celtic beans (squashed tinned Borlotti beans are a good alernative)
  • 500 g wholewheat flour
  • 500 g honey
  • 1 cup chopped hazelnuts
  • 250 g butter

Rub the butter into the flour and add the beans. Stir in the honey and hazelnuts. Cook spoonfuls of the mixture on a hot griddle until light brown on both sides.

Here is a good drink to take on your walk too, to cool the blood.


  • 1 handful barley
  • 2 litres water
  • ½ cup of honey
  • 2–3 crab apples or 1 cooking apple

Scald the barley with boiling water and strain. Then put the scalded barley into a pan with 2 litres of water and ½ a cup of honey, and bring to the boil. Chop up a few crab apples or a cooking apple, and add it to the boiling water. Leave it to go cold and strain.

Ms Wood’s final words were "Why do we all imagine that a need for tasty food is a modern phenomenon! When you think of prehistoric cooking,
forget your images of the ’The Flintstones’ Dino burgers, instead think of healthy, organic, simple, seasonal foods instead."

Cliff Dreamers (Podcast)
A magical stoneage adventure novel written and presented by archaeologist/author Jacqui Wood. Full of mysticism, adventure, coming of age and humour. Set 6000 years ago in northern Europe.

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