The Blog British Food: A History has also written about dulse. Some of the interesting stories about dulse are given below.
In the past, dulse was definitely part of British cuisine, but today it is no longer so common.
Celtic warriors ate dulse when marching and British sailors ate it to prevent scurvy (initially it was actually taken as a substitute for chewing tobacco!). Today, dulse is still part of the menu in Scotland and Ireland and also became known in the USA through their emigrants.
In 1858, reminiscing about childhood vacations, Charles Dickens wrote about Aberdeen, a city in northeastern Scotland. There ‘dulse women’ sat in a row selling their wares. He often spent all his income for the week on dulse, which he preferred to apples and other fruits. He describes the dulse women as symbols of health.
British Food also writes that dulse often has small, dried sea creatures in it. That’s right, it’s the same with our Dulse. I just nibble the crunchy little animals and enjoy how natural our dulse is.
Für British Food schmeckt Dulse am besten gekocht. He has two recipes on his site for dulse: mashed potato with dulse and lamb stew with dulse.
