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

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Sep 15 16:00:18 PDT 2008

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  


"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  
			-- Rabbi Israel Salanter

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