SC - Some modernized Forme of Cury - long

[snowfire at mail.snet.net]

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 :-)
 
>14th/15th  Century English can be difficult to read.  The authors of
>Curye on Inglysch have provided a glosary in the back of their book. 
>Working with it to produce a 14th C. English Feast, I became tired of
>constantly turning to the glossary, and decided that it would be a useful
>thing to modernize the language for use as a working copy.

>These recipes are truly valuable only so far as you have the original
>with which to compare the modernized version, but the inclusion of those
>recipes here would be a serious copyright infringement.  Buy their book,
>and use this as a helpful guide, if you agree with my modernizations
>after studying the original, yourself.  I'll include a few of the
>originals for comparison purposes.  This is not meant to be a word for
>word translation, but the meaning of the recipe.  If you don’t care that
>much about documentation, it is possible to redact from this alone.
 
 
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