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

[Phil Troy / G. Tacitus Adamantius]

On Sep 15, 2008, at 6:36 PM, Antonia Calvo 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?


If I'm just fooling around at home I'll wing it straight from the  
source, but if it's for a feast, I'll want to be able to explain it  
clearly to others and have quantities for a shopping list, and  
questions on timing answered in advance, so I generally do a formal  
adaptation.

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter