[Sca-cooks] 13th or 14th cent. Italian food

[johnna holloway]

I've always suspected that the measurements and
recipes in this volume took a beating when the volume
was being translated. There are editions of this book
in the original French, English, Italian, German, and
Spanish. Some of the versions are listed as being nearly
200 pages longer than the English edition which
makes one wonder what they left out of the English
edition.
Johnna Holloway  Johnnae llyn Lewis

Angie Malone wrote:>
> I noticed that too!
> Also, if you use this text make sure you
 test the recipes also.  I thought
> the measurements were off in one or two recipes.
> >      Angeline
>
> >At 05:03 AM 3/28/02 +0800, 'Lainie wrote:
> >_The Medieval Kitchen_ by Redon, et al, has quite a few 14th c. recipes,
> >IIRC, and many of them are Italian. It might be a good place to start if
> >you don't read Italian. Read the recipe thoroughly- sometimes they miss
> >things in the redaction.> >
> >'Lainie