SC - Marmalade

[LrdRas at aol.com]

In a message dated 11/27/99 2:39:37 PM Eastern Standard Time, 
ringofkings at mindspring.com writes:

<< I cut back by half on the
 pepper as modern tastes are not  used to odd Tudor spicing. >>

This is debatable besides the amount of pepper called for in the recipe 
doesn't seem overly much considering the amounts of the other ingredient used.

<>

So basically you used the recipe as an inspirational source for a more modern 
type recipe? Is this correct? I have never seen a need, personally, to modify 
spices in a period recipe to suit 'modern' tastes. Anyone who eats India 
food, Portuguese, Middle Eastern, Spanish, Chinese, Thai, Tex-Mex or Mexican 
cuisine should have no problem with medieval cuisine. 

In my experience and the experience of many other successful kitchen stewards 
on this list and off, the term 'modern taste' is a non-issue when it concerns 
medieval cookery (or historical cookery of any time for that matter). Most 
often it is a perceived 'problem' that has little validity in real feast 
situations. I would encourage to try redacting some recipes as they were 
written sometime and see the wonderful and tasty dishes that can result with 
no thought to 'modern taste.' I'm sure you will be in for a very pleasant 
surprise, :-)

Unfortunately, trying to redact this recipe as it was written is beyond my 
purse strings this year with 20 quinces running 30 dollars US. :-( If you 
don't mind I will save both the original recipe and your redaction for future 
experimentation.

Ras

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================