[Sca-cooks] Better cooking through Forensic Accountancy
Stefan li Rous
StefanliRous at austin.rr.com
Wed Oct 30 22:36:00 PST 2002
Anton commented:
> Erm, at the moment, it isnt on my web page at www.flurf.net/destoc ... but it will probably end there eventually.
>
> Good point on the sheer voume of a pound of saffron. I didnt think of that aspect ... Le Menagier is Paris, right ? I'm pretty sure I can dig some stuff up about the pound of Paris vs the 1530s English Pound ... whats the date on Le Menagier ?
You might want to try these two files in the COMMERCE section of the
Florilegium:
measures-art (21K) 1/ 5/98 Definitions of many medieval measurements
by Marc Carlson (Diarmaid)
measures-msg (74K) 6/ 7/99 Period measures and cautions for recipes.
If you wish to re-write and possibly elaborate on this message, I would
consider it for the Florilegium. Right now, the main reason I've saved
it to be added to the p-prices-msg file is because it is a bit rough.
But even simply used for its 'raw' data, I think it would be of use
to those trying to determine period prices.
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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