[Sca-cooks] New recipe redaction
Daniel Myers
dmyers at medievalcookery.com
Sun Mar 31 21:23:47 PDT 2013
Howdy,
Below is a link to a long recipe from the Wagstaff Miscellany (England,
14th c) that I finished redacting late yesterday. It was pretty
straightforward, but looking back on the process I don't think it makes
as much sense to me now as it did when I started.
http://www.medievalcookery.com/poisson/redaction.html
Think I should go back to the original source?
- Doc
More information about the Sca-cooks
mailing list