SC - Recipe chalange: try this...

[LrdRas at aol.com]

In a message dated 6/1/00 6:37:42 AM Eastern Daylight Time, Tollhase1 at aol.com 
writes:

<< OK, let me know how I did
 
 Frederich >>

Fine, in interpreting the recipe. 

However, redaction involves much more than interpreting a recipe or 
translating it into modern English. For instance, what are the amounts of the 
various ingredients?  What particular problems were encountered when 
preparing the dish? What would you do differently, if anything at all? What 
is the modern written form of the recipe (e.g., ingredients list, method, 
notes, variations). Did you find the taste of the finished product to be good?

Ras