SC - Substitution vs Accuracy

[D. Clay-Disparti]

IMHO, any period cook would do what a lot of modern cooks would do.  If it is
available, and the item could be substituted for the called for ingredient, then
there would sometimes be substitution of one item for another.  After all, if
the substitution is of excellent quality and the prescribed ingredient is of a
much lesser quality...Go for the best bang for the buck!  It is a matter of
going for what is regionally and seasonally the best product.

Isabella

Oughton, Karin (GEIS, Tirlan) wrote:

> 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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