[Sca-cooks] Substitutions... how do we know?

Johnna Holloway johnnae at mac.com
Tue May 27 06:43:52 PDT 2008


But of course if one has all the texts at hand and can look at
other recipes for the same dish in other manuscripts that's an immense help.
(This is why indexes, cross indexes, and concordances are helpful because
they help identify variations among manuscripts and books.)
Also having the actual text at hand so that one can read through and examine
other recipes and see what they might suggest in terms of substitutions
would also help one make the decision or in this case answer the question.
How does the text actually read? What does the author say?

One need not just guess.

Johnnae
(who will not be playing because I knew the recipe and its source
and yes I own the book it came from.)




Lilinah wrote:
> We sometimes discuss how to figure out how to make substitutions in 
> period recipes when we don't have an ingredient.
> Some folks believe we need to study the recipes and cookbooks of the 
> time. Others feel confident that they can make appropriate 
> substitutions without having to make an exhaustive study. Only a 
> select and rare few recipes actually tell the cook what to substitute. 
> So...
> Thanks for playing :-)




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