Arnaldur      Grétarsson

Smá söguleg skoðun á íslenska kúrnum hans Sigmundar.

"The principal article of food is dried cod-fish, which is eaten without being cooked. Next in importance comes skyr, an imperfectly made cheese, which is eaten sour half the year. Butter, mostly rancid, is consumed in large quantities. Bread and vegetables are very little used. Meat is eaten not more than once a week; except in the months of September and October, it is not eaten fresh, but salted and smoked at once. Horse-meat is occasionally used. The Icelanders mostly eat their food cold, and use salt very little."

-Pierce, B.M. (1868) A report on the resources of Iceland and Greenland bls. 23

og

“The food of the Icelander consists, now as ever, mainly of fish. In summer he fares on cod’s head boiled ; in winter, on sheep’s head soused in fermented vinegar, or sour milk, or in juice of sorrel. Wheaten bread he eats only on high days and holidays ; the ordinary bread is of dark rye-flour, which is procured mainly from Copenhagen, and kneaded into broad, thin cakes.”

-Hutchinson, H.N; Gregory, J.W.; Lydekker, R. (c.a. 1900) The Living Races of Mankind bls. 432