SC - Period French Toast Recipies

[Stefan li Rous]

Krysta asked: 
> My question even though it may be silly is.............
> What in the world is redacting???????  I have seen that term many times and
> it always throws me for a loop.

That is not a silly question. It has been asked here before and has
at times led to some rather loud 'discussion' over the use of the term.

I imagine someone else has already explained the SCA useage of the
term. Bascially it is turning a period recipe written in a period style
into the style used by most modern recipes giving more precise measurements
and directions.

For a some information on how this can be done and some hints on doing it,
take a look at this file in the FOOD section of my Florilegium:
redacting-msg     (10K) 12/17/99    Changing period recipes into modern
format.   	

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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