SC - Saffron

[THLRenata@aol.com]

Huzzah!  Thank you!  Please continue with your translation efforts.  Also,
please contact Greg Lindahl, lindahl at pbm.com  . We've put up .jpgs of the
1785 edition of Forme of Cury at his site http://www.pbm.com/~lindahl/foc/
(Greg has added a table of contents, and has made the pictures available in
3 sizes, so you can zoom in if you wish. You can also download the
pictures.) We'd love to have your translations linked to the .jpgs of the
originals.

<snip>

>
>Cindy Renfrow, in 1000 Eggs, stuck more closely to a word for word
>translation, and that is a very good way to study the two versions and
>become familiar with the 13-15th C. English, but as she has done that
>already, I decided to go closer to modern to make it easier for the
>new-comers.

Different Manuscripts, different dialect.  FoC seems to be written more in
a cook's shorthand to me.

>Old-timers, does this invalidate my versions?

Not at all, just be consistent. Many translators put short clarifications
in brackets [] so that they can be easily distinguished from the original;
longer notes should be separated from the text, either in a prefatory
paragraph, or in a footnote to make the recipe easier to read.

Regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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