[Sca-cooks] Modern Document Project with Old Techniques

[Johnna Holloway]

You might like to compare the recipes to some found in the cookery books from the collection at MSU.

https://d.lib.msu.edu/fa <https://d.lib.msu.edu/fa>

Johnna

> On Jan 6, 2020, at 9:21 AM, Sam Wallace <guillaumedep at gmail.com> wrote:
> 
> All,
> 
> I have been working on a transcription project of my grandmother's cooking
> notes. My mom found them when she was going through some boxes that she had
> in storage. What struck me in working on them was their similarity to
> medieval cookery texts. These are not recipes formatted as you would see in
> a modern cookbook. Rather, they are a list of what ingredients are needed
> and many of the steps to follow. Sometimes there are amounts or
> temperatures given, sometimes not. Sometimes times are given and in others
> cases it is simply "until done". Too, spelling is inconsistent and there
> are plenty of run-on sentences. The biggest differences are that
> ingredients tend to have a separate listing from the instructions and there
> are often precise times and temperatures given.
> 
> Yours,
> 
> Guillaume
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