SC - Help! Cabbage! Cakes!

[Elaine Koogler]

It seems to me that there are times when we have to use conjecture in our work.
I believe that even when we figure out how much of what to add because the
recipe doesn't specify a quantity, we are doing this.  And often, there are
things that we have to to simply to make a recipe work at all...like when I made
some fruit and nut balls that were fried for an event.  The original recipe said
nothing about anything that would hold the balls together, so I added egg
whites, in a minimal quantity.  They served the purpose of holding the balls
together, they were tasteless and were something that was used for that purpose
in period.

Anahita wrote:

> OK, just by accident, i found a recipe that is redacted and the
> redactor has had to do some conjecturally period reconstructing, with
> notes and reasons why she made her decisions.
>
> http://members.aol.com/_ht_a/noramunro/Kitchens/index.htm
>
> This is good work, as opposed to, well, "They had butter and they had
> honey, so they must have had honey-butter"
>