SC - Translating cookbooks

[Woeller D]

The Original question: 
> >Also I'm interested in knowing what you, other none dutch reading
> >cooks, want to read. Do you want a "direct" translation of the original
> >text, or are you satisfied with my (most humble) interperation.... Would
> >you like to see the original text with each recipy? etc.

Cariadoc's response: 
> What I want is a reasonably literal translation of the original text. If
> you want to include your worked out version, that is fine too, but my
> primary interest is in having the original in a language I can read so I
> can try it. Having the original text is also useful, since I have some
> ability to read a related language, and thus might be able to use it at
> least a little to check the translation.
> 
> David/Cariadoc

Angelique's $.03 (If you're going to round it, I still want to be worth
something...)

How much I would hope you would include in your text depends upon who
you are writing for and how much space you have.  If you are writing it
for well-experienced SCA cooks who are very familiar with redacting
receipts, they would probably want the original text, plus a fairly
direct translation. This would also save on how much space each recipe
takes up.  I, on the other hand, as a cook less experienced with making
medieval terms, amounts and shortcuts into sense for my own use, would
also very much appreciate your moderized version.  I would still like to
see the original language, and the translation,(although I don't mind if
it isn't word-for-word; if the original text is included, and I am
really concerned about a terms' literal translation, I can always
check...) so I may attempt my own modernization, which may differ from
yours (evidence, the Great Cuskynole Debate...).  If you have room to
include all three, this would be a useful book for all levels of period,
non-period but curious, and aspiring cooks. Thanks for asking!
Hugs & Pinches
Angelique
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