[Sca-cooks] Old Marian's Pork

[devra at aol.com]

So, what is your redaction for this recipe? I'm assuming Old Marian's recipe 
ill be out in her book about the two Pennsic eateries.  Is this dish based on a 
eriod recipe of some type? Or, like many of the early SCA dishes, was it a 
raditional recipe which just "seemed right"?
Replacing pine nuts with slivered almonds doesn't sound like a bad substitution 
nd it is probably cheaper, although they are probably much more available now 
han they were 20 years ago.

 I didn't redact it.  I just used her recipe and adjusted the spices a bit. I don't know if she had a source for it, or if it was one of the older "they had all these ingredients, and we know they made pies, so..."   It's sure good though.

Devra