[Sca-cooks] Terminology/substitute questions

Terry Decker t.d.decker at att.net
Mon May 25 07:40:40 PDT 2009

> NOTE:  I took this from an earlier translation of Platina than the 
> current,
> much better one by Mary Jane Milham.  However, as it is such a simple
> recipe, I doubt that it would be much different.
> Kiri

It's Mary Ella Milham.  I found her to be a delightful conversationalist as 
well as sharp and incisive.  She attended a lecture I gave on Food in 
Renaissance Art and it certainly sharpened my presentation.


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