SC - Some (more) modernized Forme of Cury

[Wade Hutchison]

Not to answer for Allison, I'll just say that I always go through
a recipe (from the 14th/15th century in medieval cooking English
or French) and 'translate' it into a more modernized english to 
get the 'gist' or 'big picture' of the recipe before I start on
the step-by-step redaction.  I'll continue to post the ones I
'translate' to help folks who 1) are just starting, and may need
help with the process, and 2) for critique by others on the list.
I hope that posting these does not keep anyone else on the list
from looking at the originals, just to (maybe) make their lives
a little easier by giving them _a_ starting point for redaction.

Is that any clearer?
	-----wade/Gille


At 07:37 PM 4/24/99 -0400, you wrote:
>Poster <Snowfire at mail.snet.net>
>
>I guess my question is whether using this modernized version encourages 
>people to remove the original form of the recipe from the equation when 
>cooking, and when recreating the recipe wouldn't it be best if you used the 
>original, not just someone's modernized book?  Maybe, for instance, you
might 
>interprete pieces of it differently.  If I was trying to get as close to the 
>original as possible, I'd sooner keep flipping to a glossary in the 
>original and make my own interpretation - albeit with the assistance of a 
>translation. I'd still check out the original and compare it.
>
>Elysant
>Not wishing to offend m'lady :-)

	
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