SC - poached figs in spiced honey syrup

[LrdRas at aol.com]

In a message dated 4/16/00 5:53:28 PM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<< Just make sure that your research is sound, and  your substitutions 
reflect 
 the common culinary practices of the day (and place), and make all the 
 substitutions you wish.  >>

Is such a list of  substitutions available? More importantly are there any 
manuscripts which give details about exactly how a period cook would have 
substituted and what would have been substituted for what? I am only aware of 
specific substitutions detailed in specific recipes.

Ordinary day to day cooking would have been hit and miss as it is today but 
from the manuscripts that we have available, it is pretty clear that  with 
regard to both 'feast' dishes and menus,  they were pretty much 'ritualized' 
and certainly were not every day fair. 

We know little about the preparation of everyday noble fair and nothing about 
peasant cookery. 

If there is a source for generalized substitutions for feast dishes, I would 
love to see it.

Thanks in advance.

Ras