[Sca-cooks] Redaction (Was: Some recipes that I have redacted)

Elaine Koogler kiridono at gmail.com
Mon Sep 15 15:44:08 PDT 2008

It depends.  If it's something that's totally new...or something where
measuring the ingredients might make a difference (like pastries, etc.) then
I'll do a formal redaction.  Otherwise I might "wing it."


On Mon, Sep 15, 2008 at 6:36 PM, Antonia Calvo <ladyadele at paradise.net.nz>wrote:

> Huette von Ahrens wrote:
>  Our local barony had their Anniversary Tournament on Saturday and there
>> was a pot luck luncheon at noon.  Here are the recipes that I used and my
>> redactions with commentaries.
> As a general question, do most cooks on this list actually do formal
> redaction when working from period resources?  Or do some people just keep
> the period source and wing it?
> --
> Antonia di Benedetto Calvo
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
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