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

[Ron Carnegie]

    I work from the original receipt, and do not bother with a "redaction"
or translation.

Ranald de Balinhard


"I'm your huckleberry"

Ron Carnegie
r.carnegie at verizon.net 
-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Terry Decker
Sent: Monday, September 15, 2008 7:56 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Redaction (Was: Some recipes that I have redacted)

>
> 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

It depends on whether I'm experimenting or putting together a formal 
presentation of my recipe adaption.

I want a copy of the original recipe, transcription or facsimile.  That will

be the final arbiter for any disputed points.  Next I want a translation, if

necessary.  From this, I may produce an ingredient list and experiment on 
quantities or just play around from the translation.  If I'm playing, I may 
leave the recipe in this state.  If I am preparing it for publication, my 
adaptation of the recipe will be put in a modern format with a transcription

of the original and any translation.

Bear 

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