SC - redactions

[Uduido at aol.com]

In a message dated 97-05-14 11:20:47 EDT, you write:

<< n the same vein, when working out amounts of spices used in a period
recipe,
 what is the best method to get the amounts right?  I was going to use the
 same amounts as the other spices used.  Will this work? >>

Using equal amounts of spices does not work. Try using middle eastern,
northern Italian, Portuguese, India and/or Chinese recipes to get a basic
idea of amounts and then adjust up or down to taste. At least that's my
method and it has very rarely produced anything inedible. Also recipes for
such things as mincemeat may be helpful as a guide in this area.

Lord Ras