Brotchan Folchep

This is a recipe based on period descriptions of food rather than documented techniques, and was served as part of the feast at Ymir 2008.

“Ferry me over the sound; | I will feed thee therefor in the morning;
A basket I have on my back, | and food therein, none better;
At leisure I ate, | ere the house I left,
Of herrings and porridge, | so plenty I had.”


While the precise composition of the porridge eaten by Thor in this passage isn’t indicated, grain-based porridges were common for the Vikings. To make a simple dish more interesting, I added vegetables and spices. 

Brotchan Folchep

A crisp rye cracker, perfect for eating with soft cheese.


  • 2 large leeks, sliced and cleaned (about 2 cups)

  • 4 tbs butter

  • 4 cups water

  • 1 cup irish oats

  • 2 cups milk

  • Salt and pepper


  • Melt butter and sauté leeks until tender with a bit of salt.
  • Add oats and water, and about a tsp of salt.
  • Bring to a boil then reduce heat to maintain simmer.
  • Cover and cook until oats are tender, then add milk and return to simmer.
  • Adjust spicing with salt and pepper. (A bit of thyme would also be quite nice in this.)

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