SC - Period Ingredients Master List

[Elaine Koogler]

I'm sorry, but I must disagree.  There are times when using a period recipe that
the ingredients called for are not available.  Often it is possible to make a
substitution that will make it possible to complete the dish.  It would be good to
have a listing to make sure that the ingredient we're going to use is period.

Also, I believe that it is possible...though I know that this is heresy...to
construct a dish using period ingredients, but without having an actual recipe.  I
have encountered references to dishes in period literary sources for which I can
find no recipe.  I have then constructed something that I think would be what the
dish would consist of...and have used whatever information I could find to make
sure that my ingredients were all period, along with the way in which they were
used.

Kiri

Jeff Gedney wrote:

> I would be worried that this might be taken incorrectly...
> "if you make a recipe with only these ingredients, it is automatically period"
> We have seen how this is not always true, and that this is a faily common
> mistake of cooks new to period cooking.
>
> What would be the purpose of compiling such a list?
> If you use a period recipe, then using the ingredients in the recipe
> automatically makes your ingredients period....
>
> I do not see the utility of this list, except as a strictly academic excercise.
> If however, they could be put into a time line, where the regions and dates
> of earliest usages are listed, then this could be a valuable teaching tool,
> to show the movement and evolution of ingredients.
> I do not believe such a survey of ingredients has been done.
>
> brandu
>
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