sca-cooks Transport of Foodstuffs

[Dottie Elliott]

I have always started with period recipes and/or modern redactions of 
period recipes for my feasts. In all the feasts I have done, I have only 
had a couple of dishes most folks didn't like.  I play with the recipes 
and get it to where I like it and my friends like it and then its set.  I 
always serve enough of a mix of food that not liking one dish is no great 
loss to the diners. Lets face it folks, without knowing the exact 
ingredient amounts we cannot KNOW for certain how anything actually 
tasted.  However, we can make it so folks will eat it using out own likes 
and dislikes, the recipes still available to us and the historical 
research that has been done to give us some information on the amounts 
involved.

Clarissa