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

euriol euriol at ptd.net
Mon Sep 15 16:14:53 PDT 2008

I pretty much practice the same. Formal redactions for feasts &
competitions. I'll wing it at other times. Sometimes I'll use concepts I've
learned from my medieval cooking into my modern cooking. One notably is the
use of bread crumbs as a thickner for sauces. I also try to teach people
how to redact recipes in a workshop if I can in order to de-mystify the
process for people just learning about medieval cuisine.


On Mon, 15 Sep 2008 19:00:18 -0400,  wrote:
> 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
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