SC -

[Bonne of Traquair]

><<  Since no period "piece" or recipe is truly completely known,  >>
>
>I enjoyed your post. It was well thought out  and informative. I would like
>to point out that the above staement is not entirely correct. The Baghdad
>Cookery Book (1226 C.E.) contians a great many resipies listing specific
>ingredients and the AMOUNTS of each to be used as well as the procedures 
>for
>cooking the dish and presenting it.
>
>Ras

Thank you.  I was definately of the opinion that if you gave me a set of 
parameters I could cook in period style when I first joined up  years ago. 
But in trying to pin down those parameters, I discovered it just won't work.

I was trying hard not to say absoluetly none, but that line slipped passed 
my editing. My understanding of Western European cooking is that few recipes 
are completely known, though inferences and assumptions and gathering 
knowledge from various sources gives us a good idea of how to work a large 
number of recipes.  Evidently, it would not be as difficult to accurately 
recreate Baghdad cookery of the early 13th century. That is good for you as 
evidently you have a strong interest in that area! Perhaps as more 
translations are done we will find that to be true in more cases.


Bonne


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