SC - Substitution vs Accuracy

[David Gavin]

go for it!

frying pans, fire etc

remember please be gentle with americans, they tend to be child like and
don't have or generally understand history, especially european, they seem
to think micky mouse did such things as beat the spanish on the high seas,
wop boni on the fields and invent steam railway engines etc!

opps! <G>, I guess I may upset them all now?

and I would go for the first three, techniques have not really changed much,
the biggest changes being electricity, the microwave and the food processor!
upto that point food  production methods have been pritty static.

what do you think?

dag

- -----Original Message-----
From: Oughton, Karin (GEIS, Tirlan) <Karin.Oughton at geis.ge.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: 25 February 1999 14:23
Subject: SC - Substitution vs Accuracy


>Guys,
>
>I am about to open what is probably a VERY sensitive subject - please don't
>shout too hard!!! ( Apologies in advance in other words)
>
>I am not 'SCA' per se so I am not a 100% au fait with the rules about
>accuracy to historical records. However I've noticed on a lot of occasions
>comments in posts along the lines of 'period' 'not period' 'period-ish'.
The
>reason I was thinking about it recently was the discussion about cerulean
>blue from blackberries or blueberries, and the post that suggested that
>substitution of  blueberries would be incorrect given that the recipe
stated
>blackberries.
>
>I'm interested to know - do you have to follow the letter of an authentic
>period recipe?  I rarely completely follow a modern recipe, and will often
>substitute ingredients; and in my thought process, substitution of one
>ingredient that was available in the same area/period for another does not
>make a recipe non-period.
>
>I guess that I see a series of gradation ;
>
> - accurate to the letter of a manuscript - 'authentic documented
>recipe'
> - accurate to the ingredients of the period and cooking prep &
>techniques, using an authentic recipe as a base - 'period derived recipe'
> - accurate ingredients, recipes & techniques based on modern cookery
>- 'period-influenced recipe'
> - modern - modern
>
>I would have assumed the first two would be acceptable. Is this incorrect?
>
>Feel free to point me towards articles already written about this!
>
>ta,
>
>Karin.
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