[Sca-cooks] Recipe Software

[johnna holloway]

I don't touch type, so I don't enter recipes into the computer unless I
am publishing them. Then it's a slow process, because the handwritten
recipes are full of notes and comments with usually lots of original
sources and ideas. Notes like what to use next time and to do different
next time. Cooler ideas for serving. etc.
I tend to use xeroxes of the original recipes taken from the printed
books or printed off from EEBO or the microfilms.

Everything these days tends to get filed into folders by subjects and
/or events.

Mundane recipes from foodtv or newspaper clippings get filed in my
bookcases too. I guess great culinary minds think alike!

Johnna Holloway   Johnnae llyn Lewis

"Pixel, Goddess and Queen" wrote:
> I used to use Mangia!, on my Mac, but when I stopped actually using my
> Mac, I never really bothered to get anything to replace it to run on my
> husband's machine. I keep my recipes the old-fashioned way--a pile of
> printouts on top of the cookbooks in the bookcase. ;-)
> > Margaret