[Sca-cooks] OOP: Weight of candied orange peel?

[Nick Sasso]

Do we need to adjust for variance amohng difference varieties?  Some
peels are as tick as sole leather,
while some are delicate and whispy.  Just stirring a little.  I figure
the final answer wil be "till it be enough".

pacem et bonum
niccolo difrancesco

----- Original Message -----
From: "Jeff Gedney" <Gedney1 at iconn.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, September 17, 2002 3:51 PM
Subject: RE: Re: [Sca-cooks] OOP: Weight of candied orange peel?

why not be scientific about this...
Take one chunk of Candied peel, cut a chunk of regular peel the same
size
and weigh the difference? then by dividing the one into the other you
can
get the ratio. then weigh the peel of an orange and do the math.

But I think you should think be careful...
Modern oranges just may be larger than medieval ones...
I don't know. anyone?

Brandu
>

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