[Sca-cooks] Tips on Redactions

[Olwen the Odd]

>I'm interested in taking period recipes and figuring them out (doing
>redactions for them...that's the correct term, right?).  Just wondering if
>you all have any tips that make figuring out the recipes easier?  Not just
>the language, but how many of X, how long to cook it, etc.  What should I
>keep in mind when I do things?  Any sort of helpful hint to a new cook like
>me, would be greatly appreciated.
>
>I plan on working with some of the online scanned texts (like the Booke of
>Cookery) and POSSIBLY the Soup for the Qan.  I think the Soup for the Qan
>would probably be easier for me since I understand asian cooking a bit
>better than european cooking.
>
>BTW, Dame Selene...I may torture you all on Wednesday's with my attempts.
>Be afraid.  Be VERY afraid. ;)
>
>--Arte

Well, Arte, Cindy put together a website that is a glossery of terms that
may come in handy.  The link is
http://members.aol.com/renfrowcm/glossary.html
Good Luck!
Olwen

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