redacting-msg - 10/8/08
਀ഊRedacting period recipes into modern recipe format with measurements, cooking temperatures and times.
਀ഊNOTE: See also the files: Redacting-art, p-menus-msg, measures-art, measures-msg, Docu-Cookery-art, AS-food-msg, spice-use-art, redactn-class-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊDate: Thu, 26 Feb 1998 15:52:27 -0800
਀䘀爀漀洀㨀 ∀䌀爀礀猀琀愀氀 䄀⸀ 䤀猀愀愀挀∀ 㰀挀爀礀猀琀愀氀 愀琀 瀀搀爀ⴀ椀猀⸀挀漀洀㸀ഊSubject: Re: SC - Redacting
਀ഊdonna_m_smith at icpphil.navy.mil wrote:
਀㸀 㰀猀渀椀瀀㸀  吀栀椀猀 氀攀愀搀猀 琀漀 漀戀瘀椀漀甀猀 焀甀攀猀琀椀漀渀猀 昀漀爀 愀 渀攀眀戀椀攀 氀椀欀攀 洀攀Ⰰ 猀甀挀栀ഊ> as, how does one learn to redact?  How does one redact?
਀㸀                                         䴀攀愀搀栀戀栀 渀椀 栀䄀椀氀椀渀ഊ
਀䤀昀 礀漀甀 氀椀瘀攀 渀攀愀爀 愀 甀渀椀瘀攀爀猀椀琀礀Ⰰ 琀爀礀 琀栀攀爀攀Ⰰ 愀氀琀栀漀甀最栀 猀漀洀攀 挀漀甀渀琀礀 氀椀戀爀愀爀椀攀猀ഊhave medieval cookery cook. You can also check the various on-line
਀戀漀漀欀猀琀漀爀攀猀 猀甀挀栀 愀猀 愀洀愀稀漀渀 漀爀 戀椀戀氀椀漀昀椀渀搀 琀漀 昀椀渀搀 洀漀爀攀 戀漀漀欀猀⸀ 䈀漀爀爀漀眀椀渀最ഊdepends on your neighbors and how trusting they are.
਀ഊLearning to make medieval food is a combination of many things. Being a
਀最漀漀搀 最甀攀猀猀攀爀 椀猀 漀渀攀⸀ 䠀愀瘀椀渀最 猀漀洀攀 挀漀洀瀀攀琀攀渀挀礀 椀渀 琀栀攀 欀椀琀挀栀攀渀 椀猀 愀氀猀漀 愀ഊgood start (perhaps I do not need to say that in this forum, but there
਀愀爀攀 瀀攀漀瀀氀攀 眀栀漀猀攀 瀀愀爀攀渀琀猀 搀椀搀 渀漀琀 琀攀愀挀栀 琀栀攀洀 琀漀 挀漀漀欀⤀⸀ 䜀攀琀琀椀渀最 愀 洀攀搀椀攀瘀愀氀ഊreprints with a good glossary or footnotes is really one of the best
਀琀栀椀渀最猀 礀漀甀 挀愀渀 搀漀⸀ 吀栀攀爀攀 栀愀猀 戀攀攀渀 愀 氀漀琀 漀昀 琀椀洀攀猀 䤀✀瘀攀 爀攀愀搀 琀栀爀漀甀最栀 愀ഊmedieval recipe and thought "good heavens WHAT is this supposed to be?"
਀ഊWhen I redact a new recipe I follow a couple of basic steps. I read the
਀爀攀挀椀瀀攀 ⠀猀攀瘀攀爀愀氀 琀椀洀攀猀⤀⸀ 䤀 氀漀漀欀 甀瀀 愀氀氀 琀栀攀 眀漀爀搀猀 䤀 搀漀 渀漀琀 欀渀漀眀⸀ 匀漀洀攀琀椀洀攀猀ഊI look up the words I think I know just to be sure. [Many words that
਀氀漀漀欀 昀愀洀椀氀椀愀爀 愀爀攀 搀攀挀攀椀瘀椀渀最⸀ 䘀漀爀 攀砀愀洀瀀氀攀 椀渀 愀渀 甀渀爀攀氀愀琀攀搀 搀攀猀猀攀爀琀 爀攀挀椀瀀攀ഊis the line, & after frie hem which looks like "and after[wards] fry
਀琀栀攀洀∀ 戀甀琀 椀猀 最氀漀猀猀攀搀 戀礀 琀栀攀 攀搀椀琀漀爀猀 愀猀 ∀愀渀搀 愀昀琀攀爀嬀眀愀爀搀猀崀 挀漀漀氀 琀栀攀洀∀ 昀爀椀攀ഊalso looks like freeze, but only if you know what you are looking for.]
਀吀栀攀渀 䤀 爀攀眀爀椀琀攀 琀栀攀 爀攀挀椀瀀攀 椀渀 洀礀 漀眀渀 眀漀爀搀猀Ⰰ 氀椀猀琀椀渀最 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀ഊapproximate amounts. I've been cooking for a while, so most of time my
਀戀攀猀琀 最甀攀猀猀攀猀 愀爀攀 漀欀⸀ 匀漀洀攀琀椀洀攀猀Ⰰ 椀昀 椀琀 猀漀洀攀琀栀椀渀最 琀栀愀琀 栀愀猀 愀 洀漀搀攀爀渀ഊequivalent, like and apple pie, I look in The Joy of Cooking for
਀猀漀洀攀琀栀椀渀最 猀椀洀椀氀愀爀⸀ 刀攀愀搀椀渀最 琀栀攀 瀀爀攀昀愀挀攀 漀昀 琀栀攀 戀漀漀欀 愀渀搀 琀栀攀 愀甀琀栀漀爀猀✀ഊnotes can be very helpful. Then I throw caution to the winds and just
਀洀愀欀攀 椀琀Ⰰ 眀爀椀琀椀渀最 搀漀眀渀 眀栀愀琀 䤀 搀漀 愀氀漀渀最 琀栀攀 眀愀礀⸀ 吀栀愀琀✀猀 愀戀漀甀琀 椀琀⸀ 䤀昀ഊthere's someone in your area who redacts, ask them to let you help next
਀琀椀洀攀⸀ഊ
਀最漀漀搀 氀甀挀欀⸀ഊCrystal of the Westermark
਀ഊ
਀ഊDate: Thu, 26 Feb 1998 21:34:42 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Redacting
਀ഊAt 2:44 PM -0500 2/25/98, donna_m_smith at icpphil.navy.mil wrote:
਀㸀  圀栀攀爀攀 搀漀攀猀 漀渀攀 最攀琀 愀栀漀氀搀 漀昀 琀栀攀猀攀 戀漀漀欀猀㼀  伀爀 搀漀攀猀 漀渀攀 戀漀爀爀漀眀 琀栀攀洀Ⰰ 漀爀 最漀ഊ>to the library to use them (because, for instance, they're huge or expensive
਀㸀漀爀 栀愀爀搀 琀漀 最攀琀⤀㼀  吀栀椀猀 氀攀愀搀猀 琀漀 漀戀瘀椀漀甀猀 焀甀攀猀琀椀漀渀猀 昀漀爀 愀 渀攀眀戀椀攀 氀椀欀攀 洀攀Ⰰ 猀甀挀栀ഊ>as, how does one learn to redact?  How does one redact?
਀ഊ1. Both of the books I mentioned are published by the Early English Text
਀匀漀挀椀攀琀礀⸀ 䄀洀愀稀漀渀⸀挀漀洀 氀椀猀琀猀 䌀甀爀礀攀 愀琀 ㌀㤀⸀㤀㔀Ⰰ 眀椀琀栀 㐀ⴀ㘀 眀攀攀欀 愀瘀愀椀氀愀戀椀氀椀琀礀⸀ 吀栀攀礀ഊlist _Two Fifteenth Century_ as out of print with no price given. But ...
਀ഊ2. _Two Fifteenth_, being long out of copyright, is included in Volume I of
਀琀栀攀 挀漀氀氀攀挀琀椀漀渀 漀昀 猀漀甀爀挀攀猀 䤀 猀攀氀氀⸀ 䌀甀爀爀攀渀琀 瀀爀椀挀攀 椀猀 ␀㄀㈀ 椀渀挀氀甀搀椀渀最 瀀漀猀琀愀最攀⸀ 䤀ഊam, however, about out, so orders will probably have to wait for my next
਀瀀爀椀渀琀椀渀最Ⰰ 眀栀椀挀栀 猀栀漀甀氀搀 戀攀 椀渀 愀 眀攀攀欀 漀爀 琀眀漀⸀ 䄀氀猀漀Ⰰ 䤀 猀栀漀甀氀搀 眀愀爀渀 礀漀甀 琀栀愀琀ഊVolume I is reduction copied, four pages of source to one 8 1/2 x 11 page,
਀猀漀 渀漀琀 愀氀眀愀礀猀 攀愀猀礀 漀渀 琀栀攀 攀礀攀猀⸀ 䤀琀 栀愀猀 猀漀洀攀琀栀椀渀最 愀爀漀甀渀搀 愀 琀栀漀甀猀愀渀搀 瀀愀最攀猀 漀昀ഊsource material. Volume II ($9) is shorter, only two pages to a page, and
਀挀漀渀猀椀猀琀猀 洀漀猀琀氀礀 漀昀 挀漀漀欀戀漀漀欀 琀爀愀渀猀氀愀琀椀漀渀猀 䤀 栀愀瘀攀 漀爀最愀渀椀稀攀搀⸀ഊ
਀伀渀攀 氀攀愀爀渀猀 琀漀 爀攀搀愀挀琀 戀礀 爀攀搀愀挀琀椀渀最⸀ 伀渀攀 猀琀愀爀琀猀 眀椀琀栀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 愀渀搀ഊtries to make it, keeping track of what you do (period recipes rarely
਀挀漀渀琀愀椀渀 甀渀渀攀挀攀猀猀愀爀礀 搀攀琀愀椀氀猀 猀甀挀栀 愀猀 焀甀愀渀琀椀琀椀攀猀Ⰰ 琀攀洀瀀攀爀愀琀甀爀攀猀Ⰰ 漀爀 琀椀洀攀猀⤀ 愀渀搀ഊusing trial and error. For more details, come to the class Elizabeth and I
਀眀椀氀氀 瀀爀漀戀愀戀氀礀 戀攀 琀攀愀挀栀椀渀最 愀琀 倀攀渀渀猀椀挀 漀渀 挀漀漀欀椀渀最 昀爀漀洀 瀀攀爀椀漀搀 猀漀甀爀挀攀猀⸀ഊ
਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.best.com/~ddfr/
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㌀ 䨀愀渀 ㄀㤀㤀㤀 ㈀㈀㨀㌀㤀㨀㐀㈀ ⴀ　㔀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀愀氀琀 椀渀 倀攀爀椀漀搀 爀攀挀椀瀀攀猀ഊ
਀䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> To my knowledge there are few recipes from the middle ages that list salt as
਀㸀 愀渀 椀渀最爀攀搀椀攀渀琀⸀ 䤀 愀洀 漀昀 琀栀攀 漀瀀椀渀椀漀渀 琀栀愀琀 琀栀椀猀 搀漀攀猀 渀漀琀 洀攀愀渀 椀琀 眀愀猀渀✀琀 甀猀攀搀 戀甀琀ഊ> rather that it was assumed that the cook would add it to taste. There are a
਀㸀 挀漀甀瀀氀攀 漀昀 椀渀猀琀愀渀挀攀猀 眀栀攀爀攀 琀栀椀猀 椀搀攀愀 椀猀 椀渀琀椀洀愀琀攀搀 椀渀 瀀攀爀椀漀搀 琀攀砀琀 戀甀琀Ⰰഊ> unfortunately the post to the list that spoke of this seems to be lost in
਀㸀 琀栀攀 樀甀洀戀氀攀搀 昀椀氀攀 挀愀氀氀攀搀 匀䌀䄀ⴀ挀漀漀欀猀⸀ 㨀ⴀ⠀ഊ
਀䤀✀洀 渀漀琀 猀甀爀攀 椀昀 琀栀椀猀 椀猀 眀栀愀琀 礀漀甀 眀攀爀攀 琀栀椀渀欀椀渀最 漀昀Ⰰ 戀甀琀 䤀 瘀愀最甀攀氀礀 爀攀挀愀氀氀ഊEin Buoch Von Guter Spise is full of cautions not to oversalt things, in
਀爀攀挀椀瀀攀猀 琀栀愀琀 漀琀栀攀爀眀椀猀攀 搀漀渀✀琀 洀攀渀琀椀漀渀 猀愀氀琀 愀琀 愀氀氀⸀ 䤀 猀甀瀀瀀漀猀攀 椀渀 猀漀洀攀ഊcases these could be recipes calling for fish or meats that may be used
਀椀渀 猀愀氀琀攀搀 昀漀爀洀⸀⸀⸀ ⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊØstgardr, East
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㜀 䄀甀最 ㄀㤀㤀㤀 ㈀㌀㨀㄀　㨀㔀㔀 䔀䐀吀ഊFrom: LrdRas at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 圀栀愀琀✀猀 愀 ∀爀攀搀愀挀琀椀漀渀㼀∀ഊ
਀漀昀琀爀愀焀甀愀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< I managed never to see Ras' complaint about it.
਀ഊ Bonne >>
਀ഊActually I have no complaint about it. I like the word redaction and think we
਀愀爀攀 甀猀椀渀最 椀琀 愀瀀瀀爀漀瀀爀椀愀琀攀氀礀⸀ഊ
਀䴀攀爀爀椀愀洀ⴀ圀攀戀猀琀攀爀 猀愀礀猀㬀ഊ
਀爀攀⨀搀愀挀琀 ⠀瘀攀爀戀 琀爀愀渀猀椀琀椀瘀攀⤀ഊ
਀嬀䴀椀搀搀氀攀 䔀渀最氀椀猀栀Ⰰ 昀爀漀洀 䰀愀琀椀渀 爀攀搀愀挀琀甀猀Ⰰ 瀀愀猀琀 瀀愀爀琀椀挀椀瀀氀攀 漀昀 爀攀搀椀最攀爀攀崀ഊ
਀䘀椀爀猀琀 愀瀀瀀攀愀爀攀搀 ㄀㔀琀栀 䌀攀渀琀甀爀礀ഊ
਀ ㄀ 㨀 琀漀 瀀甀琀 椀渀 眀爀椀琀椀渀最 㨀 䘀刀䄀䴀䔀ഊ
਀ ㈀ 㨀 琀漀 猀攀氀攀挀琀 漀爀 愀搀愀瀀琀 昀漀爀 瀀甀戀氀椀挀愀琀椀漀渀 㨀 䔀䐀䤀吀ഊ
਀爀攀⨀搀愀挀⨀琀椀漀渀 ⠀渀漀甀渀⤀ഊ
਀嬀䘀爀攀渀挀栀 爀攀搀愀挀琀椀漀渀Ⰰ 昀爀漀洀 䰀愀琀攀 䰀愀琀椀渀 爀攀搀愀挀琀椀漀渀ⴀⰀ 爀攀搀愀挀琀椀漀 愀挀琀椀瘀攀 漀昀 爀攀搀甀挀椀渀最Ⰰഊcompressing, from Latin redigere to bring back, reduce, from re-, red- re- +
਀愀最攀爀攀 琀漀 氀攀愀搀 ⴀⴀ 洀漀爀攀 愀琀 䄀䜀䔀一吀崀ഊ
਀䘀椀爀猀琀 愀瀀瀀攀愀爀攀搀 ㄀㜀㠀㔀ഊ
਀ ㄀ 㨀 愀渀 愀挀琀 漀爀 椀渀猀琀愀渀挀攀 漀昀 爀攀搀愀挀琀椀渀最 猀漀洀攀琀栀椀渀最ഊ
਀ ㈀ 㨀 愀 眀漀爀欀 琀栀愀琀 栀愀猀 戀攀攀渀 爀攀搀愀挀琀攀搀 㨀 䔀䐀䤀吀䤀伀一Ⰰ 嘀䔀刀匀䤀伀一ഊ
਀䤀 昀愀椀氀 琀漀 猀攀攀 眀栀攀爀攀 眀攀 愀爀攀 甀猀椀渀最 椀琀 椀渀挀漀爀爀攀挀琀氀礀⸀ഊ
਀刀愀猀ഊ
਀ഊDate: Mon, 30 Aug 1999 22:16:59 EDT
਀䘀爀漀洀㨀 刀甀搀搀刀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Re: "Interpretation" vs. "Redaction"
਀ഊI've been following this thread with interest; I've often wondered who came
਀甀瀀 眀椀琀栀 ∀爀攀搀愀挀琀椀漀渀∀ 琀漀 搀攀猀挀爀椀戀攀 眀栀愀琀 眀攀 搀漀 琀漀 瀀爀椀洀愀爀礀 猀漀甀爀挀攀猀⸀  䤀琀 椀猀 愀渀ഊaccurate term for the act of editing recipes from medieval sources into
਀猀琀愀渀搀愀爀搀 洀漀搀攀爀渀 爀攀挀椀瀀攀 昀漀爀洀⸀  䤀✀搀 愀氀眀愀礀猀 甀猀攀搀 琀栀攀 琀攀爀洀 ∀愀搀愀瀀琀愀琀椀漀渀∀ 戀攀昀漀爀攀 䤀ഊmet SCA cooks.
਀ഊI was curious as to the terms used to describe the recipes of published
਀洀攀搀椀攀瘀愀氀 挀甀氀椀渀愀爀礀 愀爀琀椀猀琀猀㨀ഊ
਀匀挀甀氀氀礀 ☀ 匀挀甀氀氀礀 ⠀䔀愀爀氀礀 䘀爀攀渀挀栀 䌀漀漀欀攀爀礀Ⰰ 挀漀瘀攀爀⤀㨀 ∀匀漀甀爀挀攀猀Ⰰ 䠀椀猀琀漀爀礀Ⰰ 伀爀椀最椀渀愀氀ഊRecipes and Modern Adaptations"
਀ഊRedon, Sabban & Serventi (The Medieval Kitchen, flyleaf):  "Expertly
਀爀攀挀漀渀猀琀爀甀挀琀攀搀 昀爀漀洀 昀漀甀爀琀攀攀渀琀栀 愀渀搀 昀椀昀琀攀攀渀琀栀 挀攀渀琀甀爀礀 猀漀甀爀挀攀猀 愀渀搀 挀愀爀攀昀甀氀氀礀ഊadapted to suit the modern kitchen."
਀ഊSass (To the King's Taste, cover):  "Richard II's book of feasts and recipes
਀愀搀愀瀀琀攀搀 昀漀爀 洀漀搀攀爀渀 挀漀漀欀椀渀最⸀∀ഊ
਀䈀氀愀挀欀 ⠀吀栀攀 䴀攀搀椀攀瘀愀氀 䌀漀漀欀戀漀漀欀Ⰰ 昀氀礀氀攀愀昀⤀㨀  ∀吀栀椀猀 洀漀甀琀栀ⴀ眀愀琀攀爀椀渀最 猀攀氀攀挀琀椀漀渀 漀昀ഊeighty recipes has been drawn from medieval manuscripts and adapted for the
਀洀漀搀攀爀渀 欀椀琀挀栀攀渀⸀∀ഊ
਀䴀挀䬀攀渀搀爀礀 ⠀吀栀攀 匀攀瘀攀渀 䌀攀渀琀甀爀椀攀猀 䌀漀漀欀戀漀漀欀Ⰰ 瀀 㠀⸀⤀㨀  ∀吀栀攀礀 栀愀瘀攀 戀攀攀渀 琀攀猀琀攀搀 愀渀搀ഊinterpreted in terms of modern quantities and methods. . ."
਀ഊInterestingly, Hieatt and Butler don't really call their redactions anything
਀漀琀栀攀爀 琀栀愀渀 爀攀挀椀瀀攀猀 琀栀攀礀✀瘀攀 ∀眀漀爀欀攀搀 漀甀琀∀⸀  吀栀攀礀 甀猀攀 ∀愀搀愀瀀琀攀搀∀ 琀漀 搀攀猀挀爀椀戀攀 琀栀攀ഊwork of predecessors in the field:
਀ഊ"A third and slightly overlapping category is that of the historical
਀挀漀漀欀戀漀漀欀猀 眀栀椀挀栀 瀀爀攀猀攀渀琀 愀 猀攀氀攀挀琀椀漀渀 漀昀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀 ✀愀搀愀瀀琀攀搀✀ 昀漀爀 洀漀搀攀爀渀ഊtastes . . . frequently so drastically adapted as to be along way from
਀愀甀琀栀攀渀琀椀挀椀琀礀⸀∀ ⠀倀氀攀礀渀 䐀攀氀椀琀Ⰰ 瀀 瘀椀椀椀⤀ഊ
਀刀甀搀搀 刀愀礀昀椀攀氀搀ഊ
਀ഊDate: Tue, 14 Dec 1999 06:48:07 -0500
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - redacting
਀ഊPeldyn at aol.com wrote:
਀㸀 䤀 琀漀琀愀氀氀氀礀 甀渀搀攀爀猀琀愀渀搀℀ 䤀 栀愀瘀攀 漀昀琀攀渀 眀漀渀搀攀爀攀搀 眀栀礀 漀渀攀 挀漀漀欀 眀椀氀氀 洀愀欀攀 愀 挀栀漀椀挀攀ഊ> in a recipe that I wouldn't have made. I usually put it down to them having
਀㸀 洀漀爀攀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 戀甀琀 猀漀洀攀琀椀洀攀猀 䤀 眀漀渀搀攀爀℀ ⠀猀洀椀氀攀⤀ഊ
਀䈀椀渀最漀⸀ 䬀攀攀瀀 眀漀渀搀攀爀椀渀最⸀ 䤀 琀栀椀渀欀 䰀漀爀渀愀 䨀⸀ 匀愀猀猀 眀愀猀 琀栀攀 昀椀爀猀琀 愀甀琀栀漀爀 䤀ഊquestioned in this way, but the best of the secondary-source cookbook
਀愀甀琀栀漀爀猀 愀爀攀 洀攀搀椀攀瘀愀氀椀猀琀猀 愀渀搀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 挀漀漀欀猀Ⰰ 愀渀搀 漀昀琀攀渀 洀愀欀攀ഊdecisions based on some historical supposition which may or may not be accurate.
਀ഊFor example, Constance Hieatt and Sharon Butler include breadcrumbs in
਀琀栀攀椀爀 愀搀愀瀀琀攀搀 爀攀挀椀瀀攀 昀漀爀 猀愀洀戀甀挀愀搀攀 椀渀 琀栀攀 昀椀爀猀琀 攀搀椀琀椀漀渀 漀昀 ∀倀氀攀礀渀ഊDelit", ignoring the fact that the instruction to "put in the crust" is
਀瀀爀攀琀琀礀 氀椀欀攀氀礀 琀漀 戀攀 戀攀挀愀甀猀攀 琀栀攀 爀攀挀椀瀀攀 椀猀 昀漀爀 愀 倀䤀䔀℀℀℀ 吀栀攀渀 琀栀攀爀攀 椀猀ഊtheir claim that an instruction to stick a pen into the skin of a bird
਀愀渀搀 戀氀漀眀 椀琀 甀瀀 洀攀愀渀猀 琀漀 戀愀猀琀攀 椀琀 眀椀琀栀 愀 昀攀愀琀栀攀爀⸀ഊ
਀圀椀琀栀 琀栀攀 瀀漀猀猀椀戀氀攀 攀砀挀攀瀀琀椀漀渀 漀昀 䬀愀爀攀渀 䠀攀猀猀Ⰰ 眀栀漀 猀攀攀洀猀 琀漀 欀渀漀眀 栀攀爀 栀椀渀搀ഊquarters from her humeral/radial/ulnal joint , most such authors are
਀猀瀀攀挀椀愀氀椀猀琀猀 椀渀 爀攀愀搀椀渀最 愀渀搀 椀渀琀攀爀瀀爀攀琀椀渀最 琀栀攀 氀愀渀最甀愀最攀 漀昀 洀攀搀椀攀瘀愀氀ഊmanuscripts, and are no more qualified to make decisons of a purely
਀挀甀氀椀渀愀爀礀 渀愀琀甀爀攀 琀栀愀渀 礀漀甀 漀爀 洀攀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Tue, 14 Dec 1999 17:54:31 GMT
਀䘀爀漀洀㨀 ∀䈀漀渀渀攀 漀昀 吀爀愀焀甀愀椀爀∀ 㰀漀昀琀爀愀焀甀愀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: SC - redacting
਀ഊ>Peldyn at aol.com wrote:
਀㸀 㸀 䤀 栀愀瘀攀 漀昀琀攀渀 眀漀渀搀攀爀攀搀 眀栀礀 漀渀攀 挀漀漀欀 眀椀氀氀 洀愀欀攀 愀 挀栀漀椀挀攀ഊ> > in a recipe that I wouldn't have made. I usually put it down to them
਀㸀 㸀 栀愀瘀椀渀最 洀漀爀攀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 戀甀琀 猀漀洀攀琀椀洀攀猀 䤀 眀漀渀搀攀爀℀ ⠀猀洀椀氀攀⤀ഊ>
਀㸀䈀椀渀最漀⸀ 䬀攀攀瀀 眀漀渀搀攀爀椀渀最⸀ 䤀 琀栀椀渀欀 䰀漀爀渀愀 䨀⸀ 匀愀猀猀 眀愀猀 琀栀攀 昀椀爀猀琀 愀甀琀栀漀爀 䤀ഊ>questioned in this way,
਀ഊI was very new to all this when I read "to the Queen's Taste" a recipe in
਀眀栀椀挀栀 琀栀攀 漀爀椀最椀渀愀氀 挀氀攀愀爀氀礀 猀愀椀搀 琀漀 挀漀漀欀 挀栀椀挀欀攀渀 挀愀爀攀昀甀氀氀礀 猀漀 琀栀愀琀 椀琀 搀椀搀渀✀琀ഊbrown, and the redaction said to brown the chicken well.  Right there and
਀琀栀攀渀 䤀 氀漀猀琀 愀渀礀 昀攀愀爀 漀昀 爀攀搀愀挀琀椀渀最℀ഊ
਀䈀漀渀渀攀ഊ
਀ഊDate: Sat, 18 Dec 1999 16:18:22 -0500
਀䘀爀漀洀㨀 䌀栀爀椀猀琀椀渀攀 䄀 匀攀攀氀礀攀ⴀ䬀椀渀最 㰀洀攀爀洀愀礀搀攀 愀琀 樀甀渀漀⸀挀漀洀㸀ഊSubject: Re: SC - Hi
਀ഊOn Sat, 18 Dec 1999 06:59:03 -0500 (EST) cclark at vicon.net writes:
਀㸀 䨀漀愀挀栀椀洀 嘀漀渀 匀挀栀眀愀戀椀愀 眀爀漀琀攀㨀ഊ> > ... I don't think it will take to much for me to transfer my
਀㸀 猀欀椀氀氀猀 椀渀 琀栀攀 䌀甀氀椀渀愀爀礀 䄀爀琀猀 琀漀 䴀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀⸀ ⸀⸀⸀ഊ
਀吀漀 眀栀椀挀栀 䄀氀攀砀⼀䠀攀渀爀礀 ⠀䤀 栀愀瘀攀 猀甀挀栀 愀 栀愀爀搀 琀椀洀攀 欀攀攀瀀椀渀最 琀栀攀洀 猀琀爀愀椀最栀琀⤀ 爀攀猀瀀漀渀搀猀㨀ഊ> That's probably true. You seem to be more experienced than most SCA
਀㸀 挀漀漀欀猀⸀   䈀甀琀 琀栀攀爀攀 椀猀 漀渀攀 琀栀椀渀最 琀漀 眀愀琀挀栀 漀甀琀 昀漀爀⸀ 䔀砀瀀攀爀椀攀渀挀攀搀 洀漀搀攀爀渀 挀漀漀欀猀ഊ> are sometimes tempted to substitute modern methods for period ones (e.g.
਀㸀 爀攀瀀氀愀挀椀渀最 戀爀攀愀搀 挀爀甀洀戀猀 眀椀琀栀 爀漀甀砀 椀渀 愀 猀愀甀挀攀⤀⸀ഊ
਀        吀栀椀猀 椀猀 瘀攀爀礀 琀爀甀攀⸀  䤀 琀栀椀渀欀 琀栀攀 戀椀最最攀猀琀 挀栀愀氀氀攀渀最攀 椀猀 琀漀 琀爀礀 琀漀 最攀琀 椀渀琀漀ഊthe situation of the period cooks and their arenas (to borrow an image
਀昀爀漀洀 ∀䤀爀漀渀 䌀栀攀昀∀⤀⸀  刀攀愀搀椀渀最 瀀攀爀椀漀搀 琀攀砀琀猀 昀漀爀 爀攀挀椀瀀攀猀 椀猀 愀 洀甀氀琀椀ⴀ氀愀礀攀爀攀搀ഊexperience.  Once accustomed to obsolete language and the lack of
਀洀攀愀猀甀爀攀洀攀渀琀猀Ⰰ 礀漀甀 洀甀猀琀 戀攀最椀渀 琀漀 爀攀愀氀氀礀 搀攀氀瘀攀 椀渀琀漀 琀栀攀 愀挀琀甀愀氀 瘀攀爀戀愀最攀 琀漀ഊdiscover the author's intent.  Then you have to remember whether or not
਀琀栀攀 愀甀琀栀漀爀 眀愀猀 琀栀攀 挀漀漀欀Ⰰ 漀爀 琀栀攀 琀爀愀渀猀挀爀椀瀀琀漀爀⸀  刀攀猀攀愀爀挀栀椀渀最 瀀攀爀椀漀搀 挀漀漀欀椀渀最ഊtechniques and food will take you to the most unexpected places, you will
਀昀椀渀搀 礀漀甀爀猀攀氀昀 瀀攀攀爀椀渀最 戀攀栀椀渀搀 琀栀攀 挀漀爀渀攀爀猀 漀昀 洀甀猀攀甀洀 挀愀猀攀猀Ⰰ 樀甀猀琀 礀漀甀 眀愀琀挀栀⸀ഊ For these and many more reasons, no small part of which is the
਀戀愀挀欀最爀漀甀渀搀 愀渀搀 琀愀猀琀攀猀 漀昀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 挀漀漀欀Ⰰ 最椀瘀攀渀 琀栀攀 猀愀洀攀 爀攀挀椀瀀攀 愀渀搀ഊthe same ingredients, each one of us will probably redact and recreate
਀攀愀挀栀 搀椀猀栀 猀漀洀攀眀栀愀琀 搀椀昀昀攀爀攀渀琀氀礀⸀  吀栀椀猀 瀀爀漀瘀椀搀攀猀 甀猀 眀椀琀栀 渀漀 攀渀搀 漀昀 昀甀攀氀 昀漀爀ഊconversation here, which you are most welcome to join.
਀ഊ        Mistress Christianna MacGrain,OP Meridies
਀        爀攀琀椀爀攀搀 洀甀渀搀愀渀攀 瀀爀漀昀攀猀猀椀漀渀愀氀 挀栀攀昀ഊ
਀ഊDate: Fri, 14 Jan 2000 00:30:04 -0500
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC -Redacting?
਀ഊk&t Radford asks: 
਀㸀 圀栀愀琀 椀渀 琀栀攀 眀漀爀氀搀 椀猀 爀攀搀愀挀琀椀渀最㼀㼀㼀㼀㼀㼀㼀  䤀 栀愀瘀攀 猀攀攀渀 琀栀愀琀 琀攀爀洀 洀愀渀礀 琀椀洀攀猀 愀渀搀ഊ> it always throws me for a loop.
਀ഊStrictly speaking, redact means to edit, or to frame or arrange for
਀瀀甀戀氀椀挀愀琀椀漀渀⸀ 䤀琀 爀攀愀氀氀礀 搀漀攀猀渀✀琀 洀攀愀渀 眀栀愀琀 眀攀 甀猀攀 椀琀 琀漀 洀攀愀渀Ⰰ 戀甀琀 椀琀✀猀 漀渀攀ഊof those examples of SCA jargon that just sounds like English, but isn't.
਀ഊWhen somebody in the SCA uses the term, it means to adapt a recipe to a
਀洀漀爀攀 洀漀搀攀爀渀 昀漀爀洀愀琀 昀漀爀 挀漀漀欀猀 眀栀漀 愀爀攀 洀漀爀攀 挀漀洀昀漀爀琀愀戀氀攀 眀椀琀栀 洀漀搀攀爀渀ⴀ猀琀礀氀攀ഊrecipes, which specify things like quantities, cooking times, and temperatures.
਀ഊA medieval recipe will read something like, "Boil your chickens in water
਀愀渀搀 眀椀渀攀 甀渀琀椀氀 琀栀攀礀 愀爀攀 攀渀漀甀最栀Ⰰ 琀愀欀攀 琀栀攀洀 甀瀀 愀渀搀 焀甀愀爀琀攀爀 琀栀攀洀 愀渀搀 琀栀攀渀ഊfry them, then toast brown bread and steep it, with some powdered pepper
਀愀渀搀 挀甀洀椀渀Ⰰ 椀渀 琀栀攀 猀愀洀攀 戀爀漀琀栀㬀 搀爀愀眀 椀琀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀 椀渀琀漀 愀 瀀漀琀Ⰰഊboil it a little and pour over your chicken on a dish, and sprinkle
਀昀爀椀攀搀 愀氀洀漀渀搀猀 漀渀 椀琀Ⰰ 愀渀搀 猀攀爀瘀攀⸀∀ഊ
਀䐀漀攀猀渀✀琀 猀漀甀渀搀 琀漀漀 戀愀搀Ⰰ 栀甀栀㼀 䘀漀爀 愀 昀椀挀琀椀漀渀愀氀 爀攀挀椀瀀攀Ⰰ 䤀 洀攀愀渀⸀ഊ
਀䄀 ∀爀攀搀愀挀琀椀漀渀∀ 漀昀 琀栀攀 愀戀漀瘀攀 眀漀甀氀搀 戀攀 愀 爀攀挀椀瀀攀 氀椀欀攀 琀栀椀猀㨀ഊ
਀䌀栀椀挀欀攀渀 椀渀 䌀甀洀椀渀 匀愀甀挀攀ഊ
਀㈀ 挀栀椀挀欀攀渀猀ഊ3 cups white wine
਀㌀ 挀甀瀀猀 眀愀琀攀爀ഊ3 slices dark-toasted whole wheat bread
਀㄀⼀㈀ 琀猀瀀⸀ 最爀漀甀渀搀 戀氀愀挀欀 瀀攀瀀瀀攀爀ഊ2 Tbs. ground cumin
਀㄀⼀㈀ 琀猀瀀⸀ 猀愀氀琀ഊ1/4 cup sliced blanched almonds
਀㈀ 吀戀猀⸀ 氀愀爀搀 漀爀 漀氀椀瘀攀 漀椀氀ഊ
਀㄀⸀ 儀甀愀爀琀攀爀 琀栀攀 挀栀椀挀欀攀渀猀Ⰰ 漀爀 栀愀瘀攀 琀栀攀 戀甀琀挀栀攀爀 搀漀 椀琀⸀ 䤀渀 愀 昀椀瘀攀ⴀ焀甀愀爀琀ഊsaucepan, bring the water and wine to a boil, add the chicken, and
਀猀椀洀洀攀爀 ㄀㔀 洀椀渀甀琀攀猀 漀瘀攀爀 洀攀搀椀甀洀 栀攀愀琀⸀ഊ
਀㈀⸀ 䤀渀 愀 氀愀爀最攀 搀攀攀瀀 猀欀椀氀氀攀琀Ⰰ 昀爀礀 琀栀攀 愀氀洀漀渀搀猀 戀爀椀攀昀氀礀 椀渀 琀栀攀 氀愀爀搀 漀爀 漀椀氀Ⰰഊuntil just slightly brown. Remove almonds and keep on the side,
਀爀攀猀攀爀瘀椀渀最 琀栀攀 昀愀琀 椀渀 琀栀攀 瀀愀渀⸀ 䐀爀愀椀渀 琀栀攀 挀栀椀挀欀攀渀 焀甀愀爀琀攀爀猀Ⰰ 爀攀猀攀爀瘀椀渀最 琀栀攀ഊbroth. Brown the chicken in the fat, turning frequently, then lower the
਀栀攀愀琀 愀渀搀 挀漀渀琀椀渀甀攀 琀漀 挀漀漀欀 猀氀漀眀氀礀 甀渀琀椀氀 渀攀愀爀氀礀 搀漀渀攀⸀ഊ
਀㌀⸀ 圀栀椀氀攀 琀栀攀 挀栀椀挀欀攀渀 椀猀 挀漀漀欀椀渀最Ⰰ 猀琀攀攀瀀 琀栀攀 琀漀愀猀琀Ⰰ 琀栀攀 瀀攀瀀瀀攀爀 愀渀搀 琀栀攀ഊcumin in the hot broth until soft enough to pass through a strainer.
਀倀甀爀攀攀 椀琀 甀猀椀渀最 愀 猀琀爀愀椀渀攀爀Ⰰ 昀漀漀搀 洀椀氀氀Ⰰ 昀漀漀搀 瀀爀漀挀攀猀猀漀爀 漀爀 戀氀攀渀搀攀爀⸀ 刀攀琀甀爀渀ഊthe sauce to the pot, simmer until it reaches the desired thickness,
਀琀栀攀渀 猀攀愀猀漀渀 眀椀琀栀 猀愀氀琀 琀漀 琀愀猀琀攀⸀ഊ
਀㐀⸀ 䈀礀 琀栀椀猀 琀椀洀攀 琀栀攀 挀栀椀挀欀攀渀 猀栀漀甀氀搀 戀攀 搀漀渀攀㬀 瀀氀愀挀攀 漀渀 愀 猀攀爀瘀椀渀最 搀椀猀栀 愀渀搀ഊpour the reduced sauce over it, garnish with the fried almonds, and serve.
਀ഊServes 8 
਀ഊNow, I prefer to call this adapting or reworking; using a word meaning
਀∀琀漀 攀搀椀琀∀ 椀洀瀀氀椀攀猀 猀漀洀攀琀栀椀渀最 椀猀 眀爀漀渀最 眀椀琀栀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀Ⰰ 眀栀椀挀栀 椀猀ഊnot the case. But many people use it anyway.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㠀 䨀愀渀 ㈀　　　 ㄀㜀㨀㐀㌀㨀㐀㌀ 䔀匀吀ഊFrom: RuddR at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 刀攀搀愀挀琀椀渀最 㼀ഊ
਀刀愀猀 眀爀椀琀攀猀㨀ഊ> And I am in complete disagreement that 'redaction' is inappropriate or 
਀㸀 ✀渀漀渀猀瀀攀挀椀昀椀挀✀ 椀渀 琀栀攀 眀愀礀 眀攀 甀猀攀 椀琀⸀ 䌀攀爀琀愀椀渀氀礀Ⰰ 椀琀 椀猀 椀渀愀挀挀甀爀愀琀攀 椀昀 礀漀甀 瀀甀氀氀 ഊ> out any single meaning as they are currently found in the dictionary but when 
਀㸀 瘀椀攀眀攀搀 椀渀 琀栀攀 琀漀琀愀氀 挀漀渀挀攀瀀琀 椀琀 椀猀 瘀攀爀礀 愀挀挀甀爀愀琀攀 愀渀搀 挀漀爀爀攀挀琀⸀ 圀椀琀栀椀渀 琀栀攀 昀椀攀氀搀 ഊ> of cookery there is no need to find a period term for either the formatting 
਀㸀 漀昀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 椀渀琀漀 愀 洀漀搀攀爀渀 猀琀礀氀攀 漀爀 昀漀爀 愀 欀椀琀挀栀攀渀 猀琀攀眀愀爀搀 猀椀渀挀攀 渀攀椀琀栀攀爀 ഊ> activities were done by anyone in the middle ages so far as I know. 
਀㸀  ഊ> As I stated in a previous post, the word 'redaction' has been used by enough 
਀㸀 瀀攀漀瀀氀攀 昀漀爀 愀 猀甀昀昀椀挀椀攀渀琀 愀洀漀甀渀琀 漀昀 琀椀洀攀 琀漀 洀攀愀渀 眀栀愀琀 眀攀 搀漀 琀漀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 ഊ> that a far better course would be to point out to the writers of dictionaries 
਀㸀 琀栀攀椀爀 攀爀爀漀爀 漀昀 漀洀椀猀猀椀漀渀 椀渀 渀漀琀 搀漀挀甀洀攀渀琀椀渀最 琀栀椀猀 甀猀愀最攀 漀昀 琀栀攀 眀漀爀搀⸀ 䄀爀最甀洀攀渀琀猀  ഊ> for 'purity' of language are, IMO, totally irrelevant. How many people use 
਀㸀 琀栀攀 眀漀爀搀 ✀渀椀挀攀✀ 漀爀 ✀昀漀漀氀✀ 椀渀 琀栀攀椀爀 漀爀椀最椀渀愀氀 洀攀愀渀椀渀最猀㼀 ഊ>  
਀㸀 刀攀搀愀挀琀椀漀渀 椀猀 愀 昀椀渀攀 眀漀爀搀 昀漀爀 眀栀愀琀 眀攀 搀漀 愀渀搀 䤀Ⰰ 昀漀爀 漀渀攀 眀椀氀氀 挀漀渀琀椀渀甀攀 琀漀 甀猀攀 ഊ>  it. 
਀ഊSpeaking from a non-SCA point of view, I think Ras has a point.  I think he 
਀椀猀 眀爀漀渀最Ⰰ 栀漀眀攀瘀攀爀Ⰰ 眀栀攀渀 栀攀 猀愀礀猀㨀 ∀䌀攀爀琀愀椀渀氀礀Ⰰ 椀琀 椀猀 椀渀愀挀挀甀爀愀琀攀 椀昀 礀漀甀 瀀甀氀氀 漀甀琀 ഊany single meaning as they are currently found in the dictionary . . ."  In 
਀昀愀挀琀Ⰰ 琀栀攀 刀愀渀搀漀洀 䠀漀甀猀攀 䌀漀氀氀攀最攀 䐀椀挀琀椀漀渀愀爀礀✀猀 昀椀爀猀琀 搀攀昀椀渀椀琀椀漀渀 昀漀爀 ∀爀攀搀愀挀琀∀ 椀猀㨀 ഊ"To put into suitable literary form; revise; edit."  This is exactly what is 
਀搀漀渀攀 眀栀攀渀 愀 洀攀搀椀攀瘀愀氀 瀀爀椀洀愀爀礀 猀漀甀爀挀攀 爀攀挀椀瀀攀 椀猀 爀攀眀爀椀琀琀攀渀 椀渀 洀漀搀攀爀渀 䔀渀最氀椀猀栀 愀渀搀 ഊin modern recipe form.  The written recipes we come up with are, literaly, 
਀∀爀攀搀愀挀琀椀漀渀猀∀⸀  ഊ
਀䤀琀✀猀 洀攀愀渀椀渀最 椀猀 氀椀洀椀琀攀搀⸀  䄀 爀攀搀愀挀琀椀漀渀 椀猀 洀攀爀攀氀礀 琀栀攀 氀椀琀攀爀愀爀礀 昀漀爀洀㬀 琀栀攀 ഊwritten recipe, not the process of turning the recipe into a prepared dish in 
਀愀渀 愀琀琀攀洀瀀琀 琀漀 爀攀挀爀攀愀琀攀 洀攀搀椀攀瘀愀氀 挀甀椀猀椀渀攀㬀 琀栀攀 愀挀琀甀愀氀 瀀爀攀瀀愀爀椀渀最 漀昀 琀栀攀 昀漀漀搀⸀ ഊCorrect usage would be: "This potage you are being served was prepared from 
਀洀礀 漀眀渀 爀攀搀愀挀琀椀漀渀 漀昀 愀 爀攀挀椀瀀攀 椀渀 䠀愀爀氀攀椀愀渀 䴀匀 ㈀㜀㤀⸀∀  䤀渀挀漀爀爀攀挀琀 甀猀愀最攀㨀 ∀吀栀椀猀 ഊpotage you are being served is my own redaction of a recipe in Harleian MS 
਀㈀㜀㤀⸀∀ ഊ
਀䤀渀 琀栀攀 洀甀渀搀愀渀攀 眀漀爀氀搀Ⰰ 䤀 栀愀瘀攀 漀戀猀攀爀瘀攀搀 琀栀攀 琀攀爀洀 琀栀愀琀 猀攀攀洀猀 琀漀 戀攀 甀猀攀搀 洀漀猀琀 椀猀 ഊ"adaptation", or "modern adaptation", and, when speaking to or writing for a 
਀渀漀渀ⴀ匀䌀䄀 愀甀搀椀攀渀挀攀Ⰰ 琀栀漀猀攀 愀爀攀 琀栀攀 琀攀爀洀猀 䤀 甀猀攀⸀ 䤀 昀攀攀氀 琀栀愀琀 ∀愀搀愀瀀琀愀琀椀漀渀∀ 猀瀀攀愀欀猀 ഊto the process of food preparation as well as the rewriting of the source 
਀洀愀琀攀爀椀愀氀⸀  唀猀椀渀最 ∀爀攀搀愀挀琀椀漀渀∀ 椀渀 琀栀攀猀攀 挀漀渀琀攀砀琀猀 昀攀攀氀猀 漀瘀攀爀氀礀 愀挀愀搀攀洀椀挀㬀 愀 ഊscholarly affectation.  
਀ഊHowever, as insider jargon, it's great; it's not only an accurate 
਀搀攀猀挀爀椀瀀琀椀漀渀Ⰰ 戀甀琀 椀琀✀猀 愀 渀椀挀攀 眀漀爀搀Ⰰ 琀漀漀⸀   䤀 栀漀瀀攀 琀栀愀琀 椀琀 椀猀 爀攀琀愀椀渀攀搀⸀ ഊ
਀刀甀搀搀 刀愀礀昀椀攀氀搀ഊ
਀ഊDate: Fri, 07 Apr 2000 19:08:09 -0400
਀䘀爀漀洀㨀 ∀䨀愀洀攀猀 刀⸀ 䴀愀礀∀ 㰀爀漀戀洀愀礀 愀琀 栀漀洀攀⸀挀漀洀㸀ഊSubject: SC - Spice quantities
਀ഊTo be able to spice by taste and still be able to write down an exact 
਀焀甀愀渀琀椀琀礀Ⰰ  猀琀愀爀琀 眀椀琀栀 愀 洀攀愀猀甀爀攀搀 愀洀漀甀渀琀 漀昀 琀栀攀 猀瀀椀挀攀 椀渀 焀甀攀猀琀椀漀渀 琀栀愀琀 椀猀 ഊseveral times what you may need. Add pinches (or whatever) until you have 
਀琀栀攀 琀愀猀琀攀 爀椀最栀琀⸀ 䴀攀愀猀甀爀攀 眀栀愀琀✀猀 氀攀昀琀 愀渀搀 猀甀戀琀爀愀挀琀 昀爀漀洀 眀栀愀琀 礀漀甀 猀琀愀爀琀攀搀 ഊwith. The difference is the quantity that you write down
਀ഊJehan Yves
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀　 䄀瀀爀 ㈀　　　 　㄀㨀　㠀㨀㌀㐀 䔀䐀吀ഊFrom: LrdRas at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 昀漀氀氀漀眀椀渀最 昀愀椀琀栀昀甀氀氀礀ഊ
਀欀愀爀攀渀漀 愀琀 氀攀眀椀猀琀漀眀渀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< The good Lord Ras know hows to
਀ 挀漀漀欀 ☀ 洀愀欀攀 甀猀 猀眀漀漀渀 昀爀漀洀 攀渀瘀礀 眀椀琀栀 栀椀猀 猀欀椀氀氀猀⸀  䈀甀琀Ⰰ 椀猀 礀漀甀爀 爀攀渀搀椀琀椀漀渀ഊ of a period recipe (without ratios/numbers/cooking methods)  more
਀ ∀挀漀爀爀攀挀琀∀ 琀栀愀渀 洀椀渀攀㼀  䨀甀猀琀 眀漀渀搀攀爀椀渀最 椀昀 䤀 愀洀 洀椀猀猀椀渀最 猀漀洀攀琀栀椀渀最 ⸀ ⸀ ⸀ ⸀ ⸀ഊ 
਀     匀琀椀氀氀 氀攀愀爀渀椀渀最  愀渀搀 愀猀欀椀渀最 焀甀攀猀琀椀漀渀猀ഊ     Caointiarn >>
਀ഊNo. Your recipe redactions are just as accurate as mine or any other 
਀爀攀渀搀攀爀椀渀最 漀昀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 搀漀渀攀 戀礀 愀渀礀 漀琀栀攀爀 挀漀漀欀Ⰰ 䤀䴀伀⸀ ഊ
਀䤀 琀栀椀渀欀 琀栀椀猀 椀猀 愀 最漀漀搀 瀀漀椀渀琀 愀渀搀 漀渀攀 琀栀愀琀 猀栀漀甀氀搀 戀攀 攀洀瀀栀愀猀椀稀攀搀 琀漀 愀渀礀 戀甀搀搀椀渀最 ഊhistorical cook. if there are no given amounts then any rendering of the 
਀爀攀挀椀瀀攀 眀栀椀挀栀 甀猀攀猀 琀栀攀 琀攀挀栀渀椀焀甀攀猀 最椀瘀攀渀 愀渀搀 琀栀攀 挀氀漀猀攀猀琀 愀瀀瀀爀漀砀椀洀愀琀椀漀渀 漀昀 琀栀攀 ഊingredients listed should be considered equally valid if no listed amounts of 
਀椀渀最爀攀搀椀攀渀琀猀 愀爀攀 最椀瘀攀渀⸀ 吀栀攀 攀砀愀洀瀀氀攀 䤀 最愀瘀攀 爀攀挀攀渀琀氀礀 漀昀 琀栀攀 挀栀椀挀欀攀渀 爀攀挀椀瀀攀 䤀 ഊredacted for a newsletter article many years ago was a good example. From 
਀琀栀愀琀 爀攀挀椀瀀攀 䤀 眀愀猀 愀戀氀攀 琀漀 爀攀渀搀攀爀 椀琀 愀猀 愀 猀漀甀瀀Ⰰ 愀 挀愀猀猀攀爀漀氀攀 漀爀 愀 洀攀愀琀 氀漀愀昀⸀ 伀昀 ഊthe 3 renderings none could be said to be more accurate than any other 
਀爀攀渀搀攀爀椀渀最 琀栀愀琀 漀琀栀攀爀猀 洀椀最栀琀 瀀爀漀搀甀挀攀⸀ഊ
਀圀栀愀琀 䤀 眀愀猀 爀攀昀攀爀爀椀渀最 琀漀 眀愀猀 猀瀀攀挀椀昀椀挀愀氀氀礀 猀甀戀猀琀椀琀甀琀椀渀最 挀漀漀欀椀渀最 琀攀挀栀渀椀焀甀攀猀 ഊ(e.g., leave out parboiling) or roast instead of grill, etc.). Or 
਀猀甀戀猀琀椀琀甀琀椀渀最 愀 琀漀琀愀氀氀礀 搀椀昀昀攀爀攀渀琀 椀渀最爀攀搀椀攀渀琀 ⠀攀⸀最⸀Ⰰ 挀愀爀爀漀琀猀 昀漀爀 瀀愀爀猀渀椀瀀猀⤀ ഊunless the recipe itself specified what substitutions were appropriate for 
਀琀栀愀琀 猀瀀攀挀椀昀椀挀 爀攀挀椀瀀攀⸀ 匀甀挀栀 猀甀戀猀琀椀琀甀琀椀漀渀猀 眀漀甀氀搀 洀愀欀攀 琀栀攀 爀攀挀椀瀀攀 愀 瀀攀爀椀漀搀ⴀ氀椀欀攀 ഊrendering as opposed to a period rendering at the very least if based on 
਀猀甀瀀瀀漀猀椀琀椀漀渀⸀ 䄀挀琀甀愀氀氀礀Ⰰ 琀栀攀礀 眀漀甀氀搀 洀愀欀攀 愀 洀漀搀攀爀渀 爀攀挀椀瀀攀 戀愀猀攀搀 漀渀 琀栀攀 ഊinspiration of a period recipe more accurately, IMO.
਀ഊA case in point is the Bukkanade recipe, it can be rendered equally tasty as 
਀愀 猀愀瘀漀爀礀 搀椀猀栀 愀渀搀Ⰰ 䤀䴀伀Ⰰ 愀猀 愀 猀眀攀攀琀 搀椀猀栀⸀ 圀栀椀挀栀 椀猀 洀漀爀攀 愀挀挀甀爀愀琀攀㼀 䤀 搀漀渀✀琀 ഊthink we have the resources or information to make a blanket judgment there. 
਀圀栀愀琀 椀猀 椀洀瀀漀爀琀愀渀琀 椀猀 琀栀愀琀 眀栀椀挀栀攀瘀攀爀 洀攀琀栀漀搀 椀猀 挀栀漀猀攀渀 琀栀攀 搀椀猀栀 琀愀猀琀攀猀 最漀漀搀⸀ ഊThe recipe is after all from a manuscript which was used by the cooks of 
਀爀漀礀愀氀琀礀 昀漀爀 琀栀攀 洀漀猀琀 瀀愀爀琀⸀ 䄀渀搀 椀昀 琀栀攀 爀攀渀搀攀爀椀渀最 漀昀 琀栀攀 搀椀猀栀 挀愀渀 栀漀渀攀猀琀氀礀 戀攀 ഊsaid as to be fit for a King then I would laud it as a good rendition.  All 
਀琀栀攀 爀攀渀搀椀琀椀漀渀猀 瀀漀猀琀攀搀 猀漀 昀愀爀 爀攀最愀爀搀椀渀最 琀栀愀琀 爀攀挀椀瀀攀 猀漀甀渀搀 攀砀琀爀攀洀攀氀礀 琀愀猀琀礀 猀漀 ഊall are can be said to be equally 'period.' We simply have no way of knowing 
਀眀栀椀挀栀 椀猀 琀栀攀 愀挀挀甀爀愀琀攀 爀攀渀搀椀琀椀漀渀 甀渀氀攀猀猀 眀攀 搀椀猀挀漀瘀攀爀 琀栀攀 搀椀猀栀 昀爀漀稀攀渀 椀渀 琀栀攀 ഊperma frost somewhere or find a detailed description in period writings from 
਀琀栀攀 愀挀琀甀愀氀 琀椀洀攀 琀栀攀 爀攀挀椀瀀攀 眀愀猀 眀爀椀琀琀攀渀 搀漀眀渀 椀渀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 爀攀最愀爀搀椀渀最 椀琀猀 ഊactual nature. I don't know that such a description exists.
਀ഊI found your comments to be valid regarding the sugar issue and agree 
਀挀漀洀瀀氀攀琀攀氀礀 戀甀琀 䤀 愀氀猀漀 猀攀攀 愀渀漀琀栀攀爀 瀀漀猀猀椀戀椀氀椀琀礀 愀猀 攀焀甀愀氀氀礀 瘀愀氀椀搀⸀ 䐀攀瘀攀氀漀瀀椀渀最 愀 ഊstyle of cookery uniquely one's own and then applying across board to any 
਀瀀愀爀琀椀挀甀氀愀爀 瀀攀爀椀漀搀 挀漀漀欀攀爀礀 椀猀 眀栀愀琀 椀渀搀椀瘀椀搀甀愀氀 挀漀漀欀猀 愀爀攀 愀氀氀 愀戀漀甀琀⸀ 夀漀甀 栀愀瘀攀 愀 ഊdistinct style as do I and every other cook. Using that style within the 
਀戀漀甀渀搀猀 漀昀 愀 瀀愀爀琀椀挀甀氀愀爀 琀椀洀攀 昀爀愀洀攀 瀀爀漀搀甀挀攀猀 搀椀猀栀攀猀 琀栀愀琀 愀爀攀 甀渀椀焀甀攀 琀漀 琀栀愀琀 ഊindividual. It does not validate any particular rendition as more accurate 
਀琀栀愀渀 愀渀漀琀栀攀爀⸀ഊ
਀夀漀甀爀猀 椀渀 匀攀爀瘀椀挀攀 琀漀 琀栀攀 䐀爀攀愀洀Ⰰഊ
਀刀愀猀ഊ
਀ഊDate: Wed, 7 Mar 2001 15:05:12 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: Redacting ( was Re: SC - losenges fryes/potage of beans boiled)
਀ഊ>Or to broaden the question further, how do you decide on sizes,
਀㸀洀攀愀猀甀爀攀洀攀渀琀猀Ⰰ 攀琀挀⸀Ⰰ 眀栀攀渀 眀漀爀欀椀渀最 眀椀琀栀 愀渀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 琀栀愀琀ഊ>says something vague like "thin" "small" or "enough"?
਀ഊThere are a number of different ways. Sometimes we find a modern 
਀爀攀挀椀瀀攀 琀栀愀琀 椀猀 猀椀洀椀氀愀爀 攀渀漀甀最栀 琀漀 最椀瘀攀 甀猀 愀 昀椀爀猀琀 最甀攀猀猀⸀ 䘀漀爀 攀砀愀洀瀀氀攀Ⰰ ഊwhen I was working out Hulwa, the crucial question was to what 
਀琀攀洀瀀攀爀愀琀甀爀攀 礀漀甀 眀攀爀攀 戀漀椀氀椀渀最 琀栀攀 猀甀最愀爀 猀礀爀甀瀀 ⠀眀栀椀挀栀 椀猀 琀栀攀渀 猀琀椀爀爀攀搀 ഊinto beaten egg whites to give a thick white cream called "natif," 
਀眀栀椀挀栀 椀猀 椀渀 琀甀爀渀 挀漀洀戀椀渀攀搀 眀椀琀栀 挀栀漀瀀瀀攀搀 渀甀琀猀 攀琀挀⸀ 愀渀搀 琀栀攀渀 爀愀瀀椀搀氀礀 ഊhardens). I don't have much experience with candy making, so I went 
਀琀栀爀漀甀最栀 愀 洀漀搀攀爀渀 挀漀漀欀戀漀漀欀 愀渀搀 搀椀猀挀漀瘀攀爀攀搀 琀栀愀琀 琀栀攀 瀀爀漀挀攀猀猀 昀漀爀 洀愀欀椀渀最 ഊdivinity was very similar. So I tried the temperature that the 
਀搀椀瘀椀渀椀琀礀 爀攀挀椀瀀攀 挀愀氀氀攀搀 昀漀爀 愀渀搀 椀琀 眀漀爀欀攀搀⸀ഊ
਀伀渀 漀琀栀攀爀 漀挀挀愀猀椀漀渀猀Ⰰ 椀琀✀猀 琀爀椀愀氀 愀渀搀 攀爀爀漀爀⸀ 䤀✀瘀攀 搀漀渀攀 最椀渀最攀爀戀爀攀搀攀 眀椀琀栀 ഊa range of ratios of breadcrumbs to honey. What we have listed is 
਀愀戀漀甀琀 琀栀攀 氀漀眀攀猀琀 愀洀漀甀渀琀 漀昀 戀爀攀愀搀挀爀甀洀戀猀 琀栀愀琀 礀椀攀氀搀猀 愀 爀攀愀猀漀渀愀戀氀礀 猀漀氀椀搀 ഊproduct after it cools.
਀ഊYou should not assume that the instructions in our recipes are the 
਀漀渀氀礀 眀愀礀 琀栀愀琀 眀漀爀欀猀Ⰰ 漀爀 琀栀攀 戀攀猀琀⸀ 䴀漀猀琀 漀昀 琀栀攀 琀椀洀攀Ⰰ 眀攀 猀琀漀瀀 眀栀攀渀 眀攀 ഊget one way that works reasonably well. That's probably true of many 
਀漀琀栀攀爀 瀀攀漀瀀氀攀✀猀 眀漀爀欀攀搀 漀甀琀 爀攀挀椀瀀攀 愀猀 眀攀氀氀⸀ഊ- -- 
਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.daviddfriedman.com/
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㐀 䨀愀渀 ㈀　　㈀ ㄀　㨀　㜀㨀㈀㘀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Philippa Alderton <phlip_u at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 ⸀⸀⸀琀栀漀甀最栀琀猀 漀渀 瀀攀爀椀漀搀ⴀ猀琀礀氀攀 昀漀漀搀㼀ഊTo: sca-cooks at ansteorra.org
਀ഊWhere they were very different is that they used
਀猀瀀椀挀攀猀 愀渀搀 栀攀爀戀猀 眀攀 琀攀渀搀 琀漀 挀愀琀愀最漀爀椀稀攀 愀猀 ∀猀眀攀攀琀∀ 椀渀ഊsavory dishes, and "savory" in sweet dishes. Much of
਀琀栀椀猀 栀愀搀 琀漀 搀漀 眀椀琀栀 栀甀洀漀爀愀氀 琀栀攀漀爀礀Ⰰ 戀甀琀 䤀 栀愀瘀攀 渀漀ഊdoubt much had to do with simple availability as well.
਀䌀漀渀猀椀搀攀爀椀渀最 琀栀攀 挀漀猀琀 漀昀 猀甀挀栀 椀琀攀洀猀 眀攀 甀猀攀 眀椀琀栀漀甀琀ഊthinking about, such as salt, sugar, and basic black
਀瀀攀瀀瀀攀爀Ⰰ 琀栀攀礀 眀漀甀氀搀 甀猀攀 最攀渀攀爀愀氀氀礀 氀攀猀猀 漀昀 琀栀攀猀攀 琀栀椀渀最猀ഊthan we would. When we throw a feast, and advertise
਀猀攀愀琀猀 愀猀 ∀戀攀氀漀眀 琀栀攀 猀愀氀琀∀ 漀爀 ∀愀戀漀瘀攀 琀栀攀 猀愀氀琀∀ 眀攀 愀爀攀ഊreflecting the fact that folk above the salt were
਀最爀愀渀搀 攀渀漀甀最栀 琀漀 戀攀 最椀瘀攀渀 琀栀攀 氀甀砀甀爀礀 漀昀 攀砀琀爀愀 猀愀氀琀 椀昀ഊthey wanted it- it was too expensive to be given out
਀琀漀 洀攀爀攀 猀攀爀瘀愀渀琀猀Ⰰ 漀琀栀攀爀 琀栀愀渀 眀栀愀琀 洀椀最栀琀 戀攀 愀氀爀攀愀搀礀 椀渀ഊtheir food.
਀ഊNow, I'll tell you what I did, to learn about these
਀猀瀀椀挀椀渀最猀⸀ 嘀攀爀礀 猀椀洀瀀氀礀Ⰰ 䤀 猀琀愀爀琀攀搀 洀愀欀椀渀最 洀漀搀攀爀渀 搀椀猀栀攀猀ഊwith which I was quite familiar, but instead of using
਀洀礀 甀猀甀愀氀 戀氀攀渀搀猀Ⰰ 䤀 甀猀攀搀 椀渀最爀攀搀椀攀渀琀猀 愀猀 搀攀猀挀爀椀戀攀搀 椀渀ഊsome of my Medieval cookbooks. That way, being very
਀昀愀洀椀氀椀愀爀 眀椀琀栀 琀栀攀 漀爀椀最椀渀愀氀 搀椀猀栀攀猀Ⰰ 䤀 挀漀甀氀搀 搀攀琀攀爀洀椀渀攀ഊwhat the effect was on the foods, and what I might get
਀椀昀 䤀 挀漀漀欀攀搀 瀀攀爀椀漀搀 搀椀猀栀攀猀 甀猀椀渀最 猀椀洀椀氀愀爀 椀渀最爀攀搀椀攀渀琀猀⸀ഊBut, I didn't fool with calling things "perioid" or
਀∀瀀攀爀椀漀搀ⴀ 氀椀欀攀∀Ⰰ 䤀 樀甀猀琀 挀愀氀氀攀搀 琀栀攀洀 ∀猀琀攀眀 眀椀琀栀ഊcinnamon" or "cornbread with almond milk" and left it
਀愀琀 琀栀愀琀⸀ഊ
਀倀栀氀椀瀀 ഊ
਀ഊDate: Mon, 25 Aug 2003 08:46:26 -0400
਀䘀爀漀洀㨀 ∀匀栀愀爀漀渀 䜀漀爀搀漀渀∀ 㰀最漀爀搀漀渀猀攀 愀琀 漀渀攀⸀渀攀琀㸀ഊSubject: [Sca-cooks] Unredacting
਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䄀 挀漀漀欀猀 最甀椀氀搀 搀椀搀 愀渀 椀渀琀攀爀攀猀琀椀渀最 攀砀攀爀挀椀猀攀 椀渀 唀一爀攀搀愀挀琀椀渀最 愀渀搀 爀攀搀愀挀琀椀渀最ഊrecipes.  What follows is a description of the events as best I can figure
਀漀甀琀⸀  䤀 栀愀瘀攀 渀漀琀 戀攀攀渀 愀戀氀攀 琀漀 爀攀愀挀栀 琀栀攀 瀀攀爀猀漀渀 椀渀 挀栀愀爀最攀 漀昀 琀栀攀 瀀爀漀挀攀猀猀Ⰰ 猀漀ഊif I get more or corrected info at a later time, I'll update the list.
਀䰀椀欀攀眀椀猀攀 椀昀 猀漀洀攀漀渀攀 椀猀 漀渀 琀栀攀 氀椀猀琀 眀栀漀 瀀愀爀琀椀挀椀瀀愀琀攀搀Ⰰ 瀀氀攀愀猀攀 昀攀攀氀 昀爀攀攀 琀漀ഊcorrect info or add anything.
਀ഊ
਀吀栀攀 洀愀椀渀 瀀甀爀瀀漀猀攀 漀昀 琀栀攀 攀砀攀爀挀椀猀攀 猀攀攀洀攀搀 琀漀 戀攀 琀漀 猀攀攀 琀栀攀 挀栀愀氀氀攀渀最攀猀 眀攀 昀愀挀攀ഊwhen we are redacting recipes and the next best thing to having a time
਀琀爀愀瘀攀氀 洀愀挀栀椀渀攀⸀ഊ
਀㄀⤀ 匀漀洀攀漀渀攀 ⠀漀爀 瀀攀爀栀愀瀀猀 攀瘀攀爀礀漀渀攀 搀椀搀 漀渀攀 漀昀 琀栀攀猀攀⤀ 猀攀氀攀挀琀攀搀 猀漀洀攀 爀攀挀椀瀀攀猀ഊwhich have detailed ingredient amounts and cooking instructions. (I don't
਀欀渀漀眀 琀栀愀琀 琀栀攀礀 搀椀搀 琀栀椀猀Ⰰ 戀甀琀 椀昀 䤀 眀攀爀攀 挀栀漀漀猀椀渀最Ⰰ 䤀✀搀 瀀椀挀欀 愀 瘀愀爀椀攀琀礀 琀栀愀琀ഊwould make a nice varied potluck meal in addition to having components that
਀眀漀甀氀搀 愀昀昀攀挀琀 琀栀攀 搀椀猀栀⸀  䤀 愀洀 渀漀琀 猀甀爀攀 椀昀 琀栀椀猀 眀漀甀氀搀 戀攀 洀漀猀琀 攀昀昀攀挀琀椀瘀攀 戀礀ഊpicking recipes where people are really familiar with what it should be like
਀漀爀 漀渀氀礀 洀攀搀椀甀洀氀礀 昀愀洀椀氀椀愀爀⸀  䤀 爀攀愀氀椀稀攀 琀栀愀琀 洀愀渀礀 洀攀搀椀攀瘀愀氀 挀漀漀欀猀 眀漀甀氀搀 栀愀瘀攀ഊbeen familiar with about how much of some ingredient was added to a dish,
਀愀渀搀 眀栀愀琀 椀琀 眀愀猀 猀甀瀀瀀漀猀攀搀 琀漀 氀漀漀欀 愀渀搀 琀愀猀琀攀 氀椀欀攀⸀  䘀漀爀 攀砀愀洀瀀氀攀Ⰰ 眀攀 欀渀漀眀 愀戀漀甀琀ഊwhat a large pepperoni pizza should look and taste like, so this would help
਀甀猀 椀昀 眀攀 眀攀爀攀 爀攀搀愀挀琀椀渀最 愀 爀攀挀椀瀀攀 昀漀爀 漀渀攀⸀  䠀漀眀攀瘀攀爀 䌀栀椀挀欀攀渀 眀椀琀栀 匀攀瀀琀攀洀戀攀爀ഊVegetables is a more vague concept.)
਀ഊ2) The recipes were then rewritten in a medieval style without measured
਀愀洀漀甀渀琀猀 愀渀搀 眀椀琀栀 洀椀渀椀洀愀氀 椀渀猀琀爀甀挀琀椀漀渀猀⸀  䤀 搀漀渀✀琀 欀渀漀眀 椀昀 琀栀攀礀 眀攀爀攀 愀氀猀漀ഊwritten with medieval language and spellings. They dubbed these
਀∀甀渀爀攀搀愀挀琀椀漀渀猀⸀∀ഊ
਀㌀⤀ 吀栀攀渀 漀渀氀礀 琀栀攀 爀攀眀爀椀琀琀攀渀 爀攀挀椀瀀攀猀 ⠀甀渀爀攀搀愀挀琀椀漀渀猀⤀ 眀攀爀攀 琀栀攀渀 最椀瘀攀渀 琀漀ഊvolunteers from the cook's guild.
਀ഊ4) The volunteers then each took one unredaction and worked on redacting it
਀愀渀搀 搀攀瘀攀氀漀瀀椀渀最 愀 爀攀挀椀瀀攀⸀ഊ
਀㔀⤀ 吀栀攀礀 琀栀攀渀 挀漀漀欀攀搀 琀栀攀 搀椀猀栀 愀渀搀 琀漀漀欀 椀琀 愀氀漀渀最 眀椀琀栀 琀栀攀椀爀 甀渀爀攀搀愀挀琀椀漀渀 愀渀搀ഊredaction to a guild meeting. I don't know if they made copies of these for
਀攀瘀攀爀礀漀渀攀Ⰰ 戀甀琀 䤀 琀栀椀渀欀 琀栀椀猀 眀漀甀氀搀 戀攀 栀攀氀瀀昀甀氀 昀漀爀 搀椀猀挀甀猀猀椀漀渀⸀ഊ
਀㘀⤀ 䄀琀 琀栀攀 最甀椀氀搀 洀攀攀琀椀渀最 琀栀攀礀 眀攀爀攀 最椀瘀攀渀 愀 挀漀瀀礀 漀昀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 眀栀椀挀栀ഊthey could then compare to their redaction. I don't know if they made copies
਀漀昀 琀栀攀猀攀 昀漀爀 攀瘀攀爀礀漀渀攀Ⰰ 戀甀琀 䤀 琀栀椀渀欀 琀栀椀猀 眀漀甀氀搀 戀攀 栀攀氀瀀昀甀氀 昀漀爀 搀椀猀挀甀猀猀椀漀渀⸀ഊ
਀㜀⤀ 吀栀攀 最爀漀甀瀀 琀栀攀渀 搀椀猀挀甀猀猀攀搀 琀栀攀 爀攀搀愀挀琀椀漀渀猀 愀渀搀 最漀琀 琀漀 猀愀洀瀀氀攀 琀栀攀 爀攀猀甀氀琀猀⸀ഊ
਀䤀昀 礀漀甀 眀攀爀攀 挀栀漀漀猀椀渀最 爀攀挀椀瀀攀猀 昀漀爀 琀栀椀猀 猀漀爀琀 漀昀 攀砀攀爀挀椀猀攀Ⰰ 眀栀愀琀 猀漀爀琀 漀昀 琀栀椀渀最猀ഊwould you pick?  And what sorts of decison making would you try to
਀栀椀最栀氀椀最栀琀㼀  䤀 栀愀瘀攀渀✀琀 戀攀攀渀 愀戀氀攀 琀漀 稀攀爀漀 椀渀 漀渀 愀渀礀 爀攀挀椀瀀攀猀Ⰰ 戀甀琀 栀愀瘀攀 琀栀漀甀最栀琀ഊof a few decision making concepts that I think would be helpful to
਀椀氀氀甀猀琀爀愀琀攀㨀ഊ
਀㄀⤀ 嘀愀最甀攀 眀愀琀攀爀 愀洀漀甀渀琀猀⸀  䤀猀 椀琀 愀 猀漀甀瀀 漀爀 愀 猀椀搀攀 搀椀猀栀 漀爀 琀栀攀 椀渀猀椀搀攀猀 漀昀 愀ഊmeat-vegetable pierogie-like food?
਀ഊ2) Several herbs or spices where changing the balance really alters the
਀挀栀愀爀愀挀琀攀爀 漀昀 琀栀攀 搀椀猀栀⸀ഊ
਀㌀⤀ 䰀愀挀欀 漀昀 挀漀漀欀椀渀最 椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 猀漀洀攀琀栀椀渀最 琀栀愀琀 眀漀甀氀搀 琀愀猀琀攀 爀攀愀氀氀礀ഊdifferent if grilled/roasted, baked, boiled, or steamed.
਀ഊ4) Lack of proportions for 2-3+ main ingredients.  Is it Sesame
਀圀栀攀愀琀ⴀ伀愀琀洀攀愀氀 戀爀攀愀搀 漀爀 伀渀椀漀渀 伀愀琀洀攀愀氀ⴀ圀栀攀愀琀 戀爀攀愀搀 漀爀 匀攀瘀攀渀 䜀爀愀椀渀 伀渀椀漀渀 䈀爀攀愀搀㼀ഊ
਀匀栀愀爀漀渀ഊgordonse at one.net
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㜀 匀攀瀀 ㈀　　㌀ ㄀　㨀㈀　㨀㔀㄀ ⴀ　㐀　　ഊFrom: Alex Clark <alexbclark at pennswoods.net>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䤀✀洀 戀愀挀欀℀ ⠀䈀攀 愀昀爀愀椀搀㼀 㨀ⴀ⼀ ⤀ഊTo: sca-cooks at ansteorra.org
਀ഊHola! I'm back after several years' absence. I don't know how long I'll be
਀漀渀 琀栀攀 氀椀猀琀ⴀⴀ愀猀 甀猀甀愀氀Ⰰ 椀琀 猀攀攀洀猀 琀栀愀琀 眀栀椀氀攀 椀琀✀猀 昀漀爀 匀䌀䄀 挀漀漀欀猀Ⰰ 椀琀✀猀 渀漀琀 愀猀ഊoften for SCA cookery.
਀ഊWhen I unsubscribed, I sent a reminder that has seemingly been forgotten.
਀䤀✀氀氀 爀攀猀琀愀琀攀 椀琀 ⠀愀琀 洀漀爀攀 氀攀渀最琀栀⤀ 猀漀 琀栀愀琀 椀琀 挀愀渀 戀攀 昀漀爀最漀琀琀攀渀 愀最愀椀渀⸀ഊ
਀∀吀漀 爀攀搀愀挀琀∀ 洀攀愀渀猀 琀漀 最椀瘀攀 挀漀洀瀀漀猀攀搀 昀漀爀洀 琀漀 挀漀渀琀攀渀琀Ⰰ 攀椀琀栀攀爀 戀礀 最椀瘀椀渀最 愀 渀攀眀ഊform to content derived from one or more pre-existing compositions, or by
਀瀀甀琀琀椀渀最 漀渀攀✀猀 琀栀漀甀最栀琀猀 椀渀琀漀 愀 挀漀洀瀀漀猀攀搀 昀漀爀洀 ⠀琀礀瀀椀挀愀氀氀礀 愀 眀爀椀琀琀攀渀 搀漀挀甀洀攀渀琀⤀⸀ഊIt specifically does not mean to create any kind of content whatsoever,
਀椀渀挀氀甀搀椀渀最 椀渀琀攀爀瀀爀攀琀椀瘀攀 挀漀渀琀攀渀琀⸀ 伀渀攀 洀愀礀 戀漀琀栀 爀攀搀愀挀琀 昀爀漀洀 漀琀栀攀爀 猀漀甀爀挀攀猀 愀渀搀ഊgive interpretations thereof within the same document, but if that document
਀椀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 愀 ∀爀攀搀愀挀琀椀漀渀∀ 琀栀攀渀 琀栀攀 爀攀搀愀挀琀攀搀 瀀愀爀琀猀 猀栀漀甀氀搀 戀攀 搀椀猀琀椀渀挀琀ഊfrom the interpretations.
਀ഊ"Redact" (and words derived therefrom, especially "redaction") as typically
਀甀猀攀搀 栀攀爀攀 愀爀攀 椀氀氀ⴀ挀栀漀猀攀渀 愀渀搀 渀攀愀爀氀礀 甀猀攀氀攀猀猀 樀愀爀最漀渀Ⰰ 愀渀搀 渀漀 渀甀洀戀攀爀 漀昀ഊinstances of misuse will make them correct. These are among the few words
਀⠀猀甀挀栀 愀猀 ∀椀爀漀渀礀∀⤀ 琀栀愀琀 猀栀漀甀氀搀 渀漀琀 戀攀 洀攀猀猀攀搀 眀椀琀栀⸀ 吀栀攀猀攀 眀漀爀搀猀 戀攀氀漀渀最 琀漀 琀栀攀ഊliterati, and are nothing but buzzwords to the many who don't know their
਀挀漀爀爀攀挀琀 洀攀愀渀椀渀最猀⸀ 匀椀渀挀攀 椀琀 椀猀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀 漀昀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 ⠀攀瘀攀渀 椀昀ഊthose interpretations are not yet written) that are being called
਀∀爀攀搀愀挀琀椀漀渀猀∀ 琀栀椀猀 眀漀爀搀 椀猀 椀渀 攀昀昀攀挀琀 戀攀椀渀最 甀猀攀搀 愀猀 愀 猀甀戀猀琀椀琀甀琀攀 昀漀爀 愀 洀漀爀攀ഊcorrect word: "interpretation." You can only really redact a period recipe
਀椀昀 琀栀攀 挀栀愀渀最攀猀 琀栀愀琀 礀漀甀 洀愀欀攀 愀爀攀 椀渀 椀琀猀 昀漀爀洀 爀愀琀栀攀爀 琀栀愀渀 椀渀 椀琀猀 挀漀渀琀攀渀琀⸀ 匀漀ഊin _Curye on Inglysch_, where variations from different MSS of _The Forme
਀漀昀 䌀甀爀礀开 愀爀攀 最椀瘀攀渀 椀渀 琀栀攀 昀漀漀琀渀漀琀攀猀Ⰰ ⨀琀栀愀琀⨀ 椀猀 愀 爀攀搀愀挀琀椀漀渀 漀昀 瀀攀爀椀漀搀ഊrecipes. When (as usually happens in interpreting period recipes)
਀洀攀愀猀甀爀攀洀攀渀琀猀 漀爀 洀攀琀栀漀搀猀 漀爀 挀漀漀欀椀渀最 琀椀洀攀猀⼀琀攀洀瀀攀爀愀琀甀爀攀猀Ⰰ 攀琀挀⸀ 愀爀攀 愀搀搀攀搀Ⰰ 琀栀攀ഊresulting interpretation is no more a redaction of a period recipe than a
਀搀漀最✀猀 琀愀椀氀 椀猀 愀 氀攀最⸀ 圀栀攀渀 眀爀椀琀琀攀渀Ⰰ 椀琀 椀猀 漀渀氀礀 愀 爀攀搀愀挀琀椀漀渀 漀昀 琀栀攀 洀漀搀攀爀渀ഊwriter's interpretation.
਀ഊSo please, for the sake of clarity and especially accuracy, let's call
਀椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀 眀栀愀琀 琀栀攀礀 愀爀攀Ⰰ 愀渀搀 渀漀琀 戀愀渀搀礀 愀戀漀甀琀 眀漀爀搀猀 氀椀欀攀 ∀爀攀搀愀挀琀椀漀渀∀ഊthat are not really in the vocabularies of most SCA cooks. Especially since
਀爀攀搀愀挀琀椀渀最 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 椀猀 昀愀爀 洀漀爀攀 琀栀愀渀 洀漀搀攀爀渀 挀漀漀欀猀 爀攀愀氀氀礀 愀挀挀漀洀瀀氀椀猀栀ഊwith most of their interpretations thereof. In these cases, using a word
਀氀椀欀攀 ∀爀攀搀愀挀琀∀ 氀攀渀搀猀 愀 昀愀氀猀攀 猀攀洀戀氀愀渀挀攀 漀昀 愀甀琀栀漀爀椀琀愀琀椀瘀攀渀攀猀猀 琀漀 猀漀洀攀琀栀椀渀最ഊthat actually contains a significant amount of guesswork.
਀ഊI don't mean to say that the word "redact" doesn't have some importance on
਀琀栀椀猀 氀椀猀琀⸀ 䤀琀 搀漀攀猀 栀愀瘀攀 漀渀攀 爀攀愀氀 甀猀攀㨀 愀猀 樀愀爀最漀渀Ⰰ 椀琀✀猀 愀 眀愀礀 昀漀爀 瀀攀漀瀀氀攀 琀漀ഊproclaim their conformity with the in-group. That's okay as long as one is
਀戀攀椀渀最 洀椀猀氀攀搀 戀礀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 最爀漀甀瀀⸀ 䈀甀琀 昀漀爀 渀漀眀 䤀✀洀 栀攀爀攀 琀漀 猀愀礀 ⠀眀椀琀栀ഊoccasional reminders in the future) that most modern cooking and
਀爀攀挀椀瀀攀ⴀ眀爀椀琀椀渀最 昀爀漀洀 瀀攀爀椀漀搀 猀漀甀爀挀攀猀 椀猀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀Ⰰ 渀漀琀 爀攀搀愀挀琀椀漀渀⸀ ഊPlease don't be misled by those who don't yet know this.
਀ഊHenry of Maldon/Alex Clark
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 㜀 匀攀瀀 ㈀　　㌀ ㈀㄀㨀㔀㠀㨀　㤀 ⴀ　㐀　　ഊFrom: Daniel Myers <doc at medievalcookery.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䤀✀洀 戀愀挀欀℀ ⠀䈀攀 愀昀爀愀椀搀㼀 㨀ⴀ⼀ ⤀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊOn Sunday, September 7, 2003, at 10:20 AM, Alex Clark wrote:
਀㸀 ∀吀漀 爀攀搀愀挀琀∀ 洀攀愀渀猀 琀漀 最椀瘀攀 挀漀洀瀀漀猀攀搀 昀漀爀洀 琀漀 挀漀渀琀攀渀琀Ⰰ 攀椀琀栀攀爀 戀礀 最椀瘀椀渀最 愀ഊ> new form to content derived from one or more pre-existing
਀㸀 挀漀洀瀀漀猀椀琀椀漀渀猀Ⰰ 漀爀 戀礀 瀀甀琀琀椀渀最 漀渀攀✀猀 琀栀漀甀最栀琀猀 椀渀琀漀 愀 挀漀洀瀀漀猀攀搀 昀漀爀洀ഊ> (typically a written document). It specifically does not mean to
਀㸀 挀爀攀愀琀攀 愀渀礀 欀椀渀搀 漀昀 挀漀渀琀攀渀琀 眀栀愀琀猀漀攀瘀攀爀Ⰰ 椀渀挀氀甀搀椀渀最 椀渀琀攀爀瀀爀攀琀椀瘀攀 挀漀渀琀攀渀琀⸀ഊ> One may both redact from other sources and give interpretations
਀㸀 琀栀攀爀攀漀昀 眀椀琀栀椀渀 琀栀攀 猀愀洀攀 搀漀挀甀洀攀渀琀Ⰰ 戀甀琀 椀昀 琀栀愀琀 搀漀挀甀洀攀渀琀 椀猀 猀甀瀀瀀漀猀攀搀 琀漀ഊ> be a "redaction" then the redacted parts should be distinct from the
਀㸀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀⸀ഊ
਀䰀愀渀最甀愀最攀 椀猀 渀漀琀 挀漀渀猀琀愀渀琀Ⰰ 戀甀琀 椀猀 挀漀渀琀椀渀甀漀甀猀氀礀 攀瘀漀氀瘀椀渀最⸀  圀攀戀猀琀攀爀✀猀ഊonline dictionary defines redact as "to put in writing" or "to select
਀漀爀 愀搀愀瀀琀 昀漀爀 瀀甀戀氀椀挀愀琀椀漀渀⸀∀  䈀漀琀栀 漀昀 琀栀攀猀攀 搀攀昀椀渀椀琀椀漀渀猀 愀爀攀 爀愀琀栀攀爀ഊbroader than the one you gave, and both could be applied to the
਀愀挀琀椀瘀椀琀椀攀猀 漀昀 琀栀攀 挀漀漀欀猀 漀渀 琀栀攀 氀椀猀琀⸀ഊ
਀夀漀甀爀 瀀漀猀琀 搀攀爀椀搀攀搀 樀愀爀最漀渀 愀猀 猀漀洀攀琀栀椀渀最 琀栀愀琀 猀攀爀瘀攀猀 漀渀氀礀 琀漀 洀愀欀攀 琀栀攀ഊdiscussions of those on the "inside" more incomprehensible and
਀椀洀瀀爀攀猀猀椀瘀攀 琀漀 琀栀漀猀攀 漀渀 琀栀攀 ∀漀甀琀猀椀搀攀∀⸀  圀栀椀氀攀 琀栀椀猀 洀愀礀 猀漀洀攀琀椀洀攀猀 戀攀 琀栀攀ഊcase, it is certainly not always true.  Jargon serves as a sort of
਀∀猀栀漀爀琀栀愀渀搀∀ 昀漀爀洀 昀漀爀 愀 挀漀渀挀攀瀀琀 琀栀愀琀 椀猀 甀猀攀搀 昀爀攀焀甀攀渀琀氀礀 戀礀 愀 最爀漀甀瀀⸀ഊThere are a number of words used by medical doctors which describe
਀琀栀椀渀最猀 氀椀欀攀 搀椀猀攀愀猀攀猀 漀爀 瀀爀漀挀攀搀甀爀攀猀 眀栀椀挀栀 攀椀琀栀攀爀 栀愀瘀攀 渀漀 洀攀愀渀椀渀最 漀爀 愀ഊvery different one outside of the medical profession.  This is not
਀⠀渀漀爀洀愀氀氀礀⤀ 愀渀 愀琀琀攀洀瀀琀 琀漀 挀漀渀昀漀甀渀搀 琀栀攀 瀀愀琀椀攀渀琀猀 漀爀 琀漀 椀洀瀀爀攀猀猀 漀琀栀攀爀ഊdoctors, but is a more efficient method for communicating specifics
਀戀攀琀眀攀攀渀 搀漀挀琀漀爀猀⸀ഊ
਀䄀氀猀漀Ⰰ 樀愀爀最漀渀 挀愀渀 愀昀昀漀爀搀 愀 昀椀渀攀爀 搀攀最爀攀攀 漀昀 瀀爀攀挀椀猀椀漀渀 椀渀 猀瀀攀攀挀栀 愀渀搀ഊwriting than would normally be present.  Consider the various terms for
਀猀渀漀眀 甀猀攀搀 戀礀 猀欀椀攀爀猀 ⠀漀爀 猀甀爀昀攀爀猀⤀⸀  吀栀攀礀 愀氀氀漀眀 漀渀攀 瀀攀爀猀漀渀 琀漀 挀氀攀愀爀氀礀ഊdescribe environmental conditions to another to a very specific level.
਀ഊIn the SCA cooking community, the word "redact" and all of its variants
਀栀愀猀 愀 瘀攀爀礀 猀瀀攀挀椀昀椀挀 洀攀愀渀椀渀最 ⴀⴀ 漀渀攀 琀栀愀琀 洀愀礀 搀椀昀昀攀爀 猀甀戀猀琀愀渀琀椀愀氀氀礀 昀爀漀洀ഊwhat would be understood by other groups (e.g. translators, librarians,
਀攀琀挀⸀⸀⸀⤀⸀  䠀攀爀攀 琀栀攀 眀漀爀搀 眀漀甀氀搀 猀攀攀洀 琀漀 洀攀愀渀 ⠀愀氀氀漀眀椀渀最 昀漀爀 搀椀昀昀攀爀攀渀挀攀猀 椀渀ഊopinion) the conversion of a period recipe into a modern form suitable
਀昀漀爀 猀栀愀爀椀渀最 眀椀琀栀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 挀漀洀洀甀渀椀琀礀⸀  吀栀攀爀攀 椀猀 ⠀琀漀 洀攀⤀ 愀ഊdistinct difference between a "redaction" and an "interpretation".
਀䤀渀琀攀爀瀀爀攀琀椀渀最 愀 爀攀挀椀瀀攀 愀氀氀漀眀猀 昀漀爀 愀 眀椀搀攀爀 爀愀渀最攀 漀昀 瘀愀爀椀愀琀椀漀渀⸀  䘀漀爀ഊexample, the person doing the interpretation might be trying to create
਀愀 搀椀猀栀 眀栀椀挀栀 椀猀 瀀氀攀愀猀椀渀最 琀漀 愀 眀椀搀攀 愀甀搀椀攀渀挀攀Ⰰ 愀渀搀 洀愀礀 琀愀欀攀 猀甀戀猀琀愀渀琀椀愀氀ഊliberties with the source recipe in the process.  Whereas the same
਀瀀攀爀猀漀渀 洀愀礀 爀攀搀愀挀琀 琀栀攀 猀愀洀攀 猀漀甀爀挀攀 爀攀挀椀瀀攀 椀渀 漀爀搀攀爀 琀漀 挀漀洀攀 愀猀 挀氀漀猀攀 愀猀ഊpossible to what would have been cooked in period so that they could
਀戀攀琀琀攀爀 甀渀搀攀爀猀琀愀渀搀 琀栀攀 琀愀猀琀攀猀 漀昀 愀 瀀愀爀琀椀挀甀氀愀爀 琀椀洀攀 愀渀搀 瀀氀愀挀攀⸀ഊ
਀䤀渀 猀栀漀爀琀Ⰰ 䤀 搀椀猀愀最爀攀攀⸀ഊ
਀ⴀ 䐀漀挀ഊ-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
਀   䔀搀漀甀愀爀搀 䠀愀氀椀搀愀椀  ⠀䐀愀渀椀攀氀 䴀礀攀爀猀⤀ഊ   http://www.medievalcookery.com/
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 匀攀瀀 ㈀　　㌀ 　　㨀㌀㈀㨀　㤀 ⴀ　㜀　　ഊFrom: Edouard de Bruyerecourt <bruyere at jeffnet.org>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀搀愀挀琀椀漀渀 ⴀ 愀 氀椀琀琀氀攀 愀渀琀栀爀漀瀀漀氀漀最礀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊPulling off lurking cloak and pulling on anthro hat....
਀ഊFirst, as another example, this discussion over the meaning of redact
਀爀攀洀椀渀搀猀 洀攀 漀昀 愀渀 漀渀最漀椀渀最 愀爀最甀洀攀渀琀 椀渀 愀渀 愀渀琀栀爀漀瀀漀氀漀最礀 挀漀甀爀猀攀 椀渀 洀愀最椀挀 愀渀搀ഊwitchcraft. Strictly it's own internal discussion , anthropology needs
਀琀漀 挀氀攀愀爀氀礀 搀椀猀琀椀渀最甀椀猀栀 戀攀琀眀攀攀渀 猀甀挀栀 愀挀琀椀瘀椀琀礀 琀漀 栀攀氀瀀 愀渀漀琀栀攀爀 ⠀栀攀愀氀椀渀最ഊills, protection, blessings, etc) and similar activity to cause harm
਀⠀栀攀砀攀猀Ⰰ 挀甀爀猀攀猀Ⰰ 攀琀挀⤀⸀ 䄀最愀椀渀Ⰰ 猀琀爀椀挀琀氀礀 昀漀爀 椀渀琀攀爀渀愀氀 挀氀愀爀椀琀礀Ⰰ 琀栀攀 最攀渀攀爀愀氀ഊuse is "healing" for beneficial magic (since most practitioners simply
਀爀攀昀攀爀 琀漀 琀栀攀洀猀攀氀瘀攀猀 愀猀 樀甀猀琀 ✀栀攀愀氀攀爀猀✀⤀ Ⰰ愀渀搀 ∀眀椀琀挀栀挀爀愀昀琀∀ 昀漀爀 渀攀最愀琀椀瘀攀ഊintention. This offended almost all the followers of Wicca in the class,
਀眀栀漀 爀攀猀瀀漀渀搀攀搀 琀漀 眀栀愀琀 琀栀攀礀 琀栀漀甀最栀琀 眀愀猀 愀渀琀栀爀漀瀀漀氀漀最礀 氀愀戀攀氀椀渀最 琀栀攀洀 愀猀ഊevil and bad. This wasn't the case. Anthropology refers to what Wicca
਀搀漀攀猀Ⰰ 漀爀 挀氀愀椀洀猀 琀漀 搀漀Ⰰ 愀猀 ✀栀攀愀氀椀渀最∀ 眀栀椀氀攀 眀栀愀琀 愀 匀愀琀愀渀椀挀 挀甀氀琀  洀椀最栀琀 琀爀礀ഊis referred to as 'witchcraft." Within anthropology, "healing" and
਀∀眀椀琀挀栀挀爀愀昀琀㨀 愀爀攀 愀氀洀漀猀琀 愀爀戀椀琀爀愀爀礀 氀愀戀攀氀猀 琀漀 爀攀昀攀爀 琀漀 愀 挀愀琀攀最漀爀礀 漀昀ഊbehaviour. It's only that Wiccans call themselves (witches) a term which
਀愀猀 愀 搀椀昀昀攀爀攀渀琀 洀攀愀渀椀渀最 琀漀 愀渀琀栀爀漀瀀漀氀漀最椀猀琀猀⸀ 匀愀洀攀 眀漀爀搀Ⰰ 琀眀漀 洀攀愀渀椀渀最猀 ⠀愀渀搀ഊboth legitimate internal to each); same activity, two labels for it.
਀ഊWe're arguing over which word is best for that activity we perform on
਀瘀攀爀礀 漀氀搀 爀攀挀椀瀀攀猀㨀 爀攀搀愀挀琀椀漀渀Ⰰ 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀Ⰰ 愀搀愀瀀琀愀琀椀漀渀Ⰰ 琀爀愀渀猀氀愀琀椀漀渀⸀ഊFor myself, each is related to the others, but each has a distinction as
਀眀攀氀氀 ⠀愀猀 眀攀氀氀 愀猀 琀栀攀礀 愀氀氀 栀愀瘀攀 洀甀氀琀椀瀀氀攀 洀攀愀渀椀渀最猀 昀漀爀 搀椀昀昀攀爀攀渀琀 挀漀渀琀攀砀琀猀Ⰰഊlike many English words).
਀ഊAdaption usually means _changing_ it to fit better. My idea of
਀愀搀愀瀀琀愀琀椀漀渀猀 愀爀攀 猀甀戀猀琀椀琀甀琀椀渀最 椀渀最爀攀搀椀攀渀琀猀 昀爀漀洀 琀栀漀猀攀 搀椀昀昀椀挀甀氀琀 琀漀 昀椀渀搀 琀漀ഊsimilar and available, simulating meat roasted on a spit before a wood
਀昀椀爀攀 戀礀 爀漀愀猀琀椀渀最 椀渀 愀 攀氀攀挀琀爀椀挀 漀瘀攀爀 瀀氀甀猀 愀 琀爀椀挀欀 漀爀 琀眀漀Ⰰ  漀爀 椀渀挀爀攀愀猀椀渀最ഊor decreasing servings.  I'll point out that a _translation_ is in a
਀猀攀渀猀攀 愀渀 开愀搀愀瀀琀愀琀椀漀渀开 琀漀 愀 搀椀昀昀攀爀攀渀琀 氀愀渀最甀愀最攀⸀ഊ
਀吀爀愀渀猀氀愀琀椀漀渀Ⰰ 愀猀 䤀 甀猀甀愀氀氀礀 愀猀猀甀洀攀 椀琀 洀攀愀渀猀 眀栀攀渀 甀猀攀搀 椀渀 漀甀爀 挀漀渀琀攀砀琀Ⰰ 椀猀ഊchanging from one language to another, either culturally or
਀栀椀猀琀漀爀椀挀愀氀氀礀⸀ 吀栀椀猀 挀漀甀氀搀 戀攀 昀爀漀洀 䜀攀爀洀愀渀 琀漀 䔀渀最氀椀猀栀Ⰰ 漀爀 䴀椀搀搀氀攀 䔀渀最氀椀猀栀 琀漀ഊModern English. Or even from an old arcane unit of measure to a standard
਀洀漀搀攀爀渀 漀渀攀⸀ഊ
਀䤀渀琀攀爀瀀爀攀琀愀琀椀漀渀 昀漀爀 洀攀Ⰰ 猀椀渀挀攀 䤀 挀漀洀攀 昀爀漀洀 愀 愀渀琀栀爀漀瀀漀氀漀最椀挀愀氀 戀愀挀欀最爀漀甀渀搀Ⰰഊdeals heavily with _meaning_, but it is a close cousin to translation
਀⠀渀漀琀椀挀攀 琀栀攀 甀猀攀 漀昀  戀漀琀栀 ✀琀爀愀渀猀氀愀琀漀爀猀✀ 愀渀搀 ✀椀渀琀攀爀瀀爀攀琀攀爀猀✀ 昀漀爀 琀栀攀 唀渀椀琀攀搀ഊNations, and for ASL during speeches and plays). Generally, I think
਀✀琀爀愀渀猀氀愀琀椀漀渀✀ 椀猀 洀漀爀攀 甀渀椀搀椀爀攀挀琀椀漀渀愀氀㨀 漀渀攀 琀爀愀渀猀氀愀琀攀猀 愀 戀漀漀欀 椀渀琀漀 愀ഊsecond language rather than a back-and-forth exchange. And translation
਀洀愀礀 戀攀 洀漀爀攀 氀椀琀攀爀愀氀Ⰰ 眀漀爀搀ⴀ昀漀爀ⴀ眀漀爀搀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 愀挀琀甀愀氀氀礀 挀漀渀瘀攀礀 琀栀攀ഊoriginal meaning. Best example of that I can think of is a USAF pilot
਀甀猀椀渀最 琀栀攀 瀀栀爀愀猀攀 ∀昀氀礀椀渀最 戀礀 琀栀攀 猀攀愀琀 漀昀 栀椀猀 瀀愀渀琀猀⸀∀ 吀栀攀 刀甀猀猀椀愀渀ഊtranslator came out with some description of operation the planes
਀挀漀渀琀爀漀氀 瀀愀渀攀氀 戀礀 猀椀琀琀椀渀最 漀渀 椀琀⸀ഊ
਀䤀 猀攀攀 爀攀搀愀挀琀椀漀渀Ⰰ 愀猀 眀攀 甀猀攀 椀琀 漀渀 琀栀椀猀 氀椀猀琀Ⰰ 愀渀搀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 挀漀漀欀椀渀最ഊcommunity in general, to primarily mean taking a historic document
਀⠀爀攀挀椀瀀攀⤀ 愀渀搀 琀甀爀渀椀渀最 椀琀 椀渀琀漀 愀 甀猀愀戀氀攀 昀漀爀洀 昀漀爀 漀甀爀 甀猀攀⸀  䄀渀搀 琀栀椀猀ഊinvolves translation, interpretation, and adaptation sometimes, either
਀椀渀搀椀瘀椀搀甀愀氀氀礀 漀爀 挀漀氀氀攀挀琀椀瘀攀氀礀⸀ 䘀椀爀猀琀Ⰰ 眀攀 栀愀瘀攀 琀漀 琀爀愀渀猀氀愀琀攀 琀栀攀 漀氀搀 漀爀ഊforeign language form to (usually) modern English. And sometimes, the
਀洀攀愀渀椀渀最 漀昀 愀 瀀愀爀琀椀挀甀氀愀爀 眀漀爀搀 洀愀渀礀 栀愀瘀攀 瘀愀爀椀漀甀猀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀 昀漀爀 愀ഊchoice of a modern word. At this point, we hopefully have (or can draw
਀昀爀漀洀 琀栀攀 琀爀愀渀猀氀愀琀椀漀渀⤀ 愀 氀椀猀琀 漀昀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 愀 猀攀爀椀攀猀 漀昀ഊinstructions. We may at this point need to adapt an ingredient for
਀愀瘀愀椀氀愀戀椀氀椀琀礀 漀爀 愀搀愀瀀琀 愀 琀攀挀栀渀椀焀甀攀 琀漀 洀漀搀攀爀渀 欀椀琀挀栀攀渀 攀焀甀椀瀀洀攀渀琀⸀ഊ
਀䤀 琀栀椀渀欀 眀攀爀攀 琀栀攀 猀椀最渀椀昀椀挀愀渀琀 搀椀昀昀攀爀攀渀挀攀 昀漀爀 ✀爀攀搀愀挀琀椀漀渀✀ 椀猀 眀栀攀渀 眀攀ഊassign quantities for the ingredients where they did not exist before. I
਀搀椀猀氀椀欀攀 爀攀昀攀爀爀椀渀最 琀漀 琀栀愀琀 瀀爀漀挀攀猀猀 愀猀 瀀爀漀瘀椀搀椀渀最 ✀洀椀猀猀椀渀最 椀渀昀漀爀洀愀琀椀漀渀✀ 琀漀ഊthe recipe. It wasn't missed by historic cooks, or it would shown up
਀洀漀爀攀 漀昀琀攀渀Ⰰ 椀渀 琀栀攀 猀愀洀攀 猀攀渀猀攀 琀栀愀琀 䌀漀洀攀搀椀愀 搀攀氀✀䄀爀琀攀 猀挀爀椀瀀琀猀 愀爀攀渀✀琀ഊmissing: they never existed and the performers had neither need or
਀搀攀猀椀爀攀 昀漀爀 琀栀攀洀⸀ 䠀愀瘀椀渀最 戀攀攀渀 爀愀椀猀攀搀 戀礀 愀 眀漀洀愀渀 眀栀漀 攀礀攀戀愀氀氀攀搀 愀洀漀甀渀琀猀 愀ഊlot, and know to myself to cook by opening up the cupboards and looking
਀昀漀爀 椀渀猀瀀椀爀愀琀椀漀渀 昀漀爀 眀栀愀琀 琀漀 琀栀爀漀眀 椀渀琀漀 琀栀攀 洀椀砀Ⰰ 䤀 氀椀欀攀 琀漀 琀栀椀渀欀 琀栀愀琀ഊhistoric cooks performed their avocation more by a well-practiced feel
਀愀渀搀 愀 挀漀渀挀攀瀀琀甀愀氀 猀攀渀猀攀 漀昀 挀漀漀欀椀渀最 琀栀愀渀 洀愀渀礀 渀漀瘀椀挀攀 漀爀 栀漀甀猀攀栀漀氀搀 挀漀漀欀猀ഊtoday have. I've met enough modern cooks to just assume that all
਀椀渀最爀攀搀椀攀渀琀猀 愀爀攀 椀渀攀爀琀 愀渀搀 猀琀愀渀搀愀爀搀椀稀攀搀Ⰰ 愀渀搀 琀栀甀猀 挀愀渀✀琀 爀攀猀瀀漀渀搀 琀漀 愀ഊvariation in an ingredient by changing a recipe midstream.
਀ഊIn that sense, we are using our own personal experience and
਀甀渀搀攀爀猀琀愀渀搀椀渀最 漀昀 栀愀渀搀氀椀渀最 昀漀漀搀 琀漀 ✀椀渀琀攀爀瀀爀攀琀✀ 眀栀愀琀 洀攀搀椀攀瘀愀氀 挀漀漀欀猀 搀椀搀ഊfrom an existing historic recipe that never included certain information
਀愀渀搀 ✀愀搀愀瀀琀椀渀最✀ 琀栀愀琀 爀攀挀椀瀀攀 琀漀 愀 洀漀搀攀爀渀 挀漀漀欀猀 攀砀瀀攀挀琀愀琀椀漀渀猀 漀昀 愀 爀攀挀椀瀀攀⸀ഊThis is after we translate it into modern English.
਀ഊYes, translation, interpretation, and adaptation could all be used in
਀瀀氀愀挀攀 昀漀爀 ✀爀攀搀愀挀琀椀漀渀✀Ⰰ 戀甀琀 䤀 琀栀椀渀欀 最攀渀攀爀愀氀氀礀 眀攀 甀猀攀 琀眀漀 漀爀 琀栀爀攀攀 漀昀ഊthose concepts/activities when we 'redact' a recipe and choosing just
਀漀渀攀 眀漀甀氀搀 爀攀昀攀爀 琀漀 樀甀猀琀 愀 瀀愀爀琀 漀昀 眀栀愀琀 眀攀 最攀渀攀爀愀氀氀礀 洀攀愀渀 眀栀攀渀 眀攀 猀愀礀ഊ'redact.'  Translation could mean nothing more than translating the
਀氀愀渀最甀愀最攀⸀ 䤀渀琀攀爀瀀爀攀琀愀琀椀漀渀Ⰰ 瀀爀漀戀愀戀氀礀 琀栀攀 挀氀漀猀攀搀 琀漀 ✀爀攀搀愀挀琀椀漀渀✀ 椀渀 栀漀眀 眀攀ഊuse them, still leans on meaning, which as not much to do with
਀攀砀瀀攀爀椀洀攀渀琀椀渀最 眀椀琀栀 焀甀愀渀琀椀琀椀攀猀 琀漀 昀椀渀搀 漀渀攀 眀攀 琀栀椀渀欀 眀漀爀欀猀 戀攀猀琀⸀ 圀攀 挀愀渀ഊsuggest (based on our personal interpretation) that the author meant how
਀搀漀 猀漀洀攀琀栀椀渀最Ⰰ 戀甀琀 椀琀✀猀 愀眀欀眀愀爀搀 琀漀 猀愀礀 琀栀愀琀 琀栀攀礀 洀攀愀渀琀 ∀㄀ ㌀⼀㐀 挀甀瀀猀∀ഊAdaptation involves change towards a better fit, and there are times
਀愀搀愀瀀琀愀琀椀漀渀 琀漀 洀漀搀攀爀渀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 挀漀漀欀椀渀最 洀攀琀栀漀搀猀 搀漀渀✀琀 猀攀攀洀 琀漀 戀攀ഊnecessary.  We may also be inadvertently adapting a recipe by different
਀瀀栀礀猀椀挀愀氀 瀀爀漀瀀攀爀琀椀攀猀 漀昀 洀攀搀椀攀瘀愀氀 椀渀最爀攀搀椀攀渀琀猀 挀漀洀瀀愀爀攀搀 琀漀 洀漀搀攀爀渀 漀渀攀猀⸀ 䤀琀ഊmay take a different amount of water to make a paste of the same
਀琀栀椀挀欀渀攀猀猀 昀爀漀洀 猀琀漀渀攀 洀椀氀氀攀搀 眀栀攀愀琀 最爀漀眀渀 戀愀挀欀 琀栀攀渀 愀渀搀 琀栀攀爀攀Ⰰ 愀渀搀 洀漀搀攀爀渀ഊflour in the USA.
਀ഊAnthropologically, words are merely symbols with a collectively agreed
਀甀瀀漀渀 开愀猀猀椀最渀攀搀开 洀攀愀渀椀渀最⸀ 圀椀琀栀椀渀 漀甀爀 挀漀渀琀攀砀琀Ⰰ 眀攀 最攀渀攀爀愀氀氀礀 愀最爀攀攀 眀栀愀琀ഊmeaning is meant with 'redact' even if the broader context of modern
਀䔀渀最氀椀猀栀 猀瀀攀愀欀椀渀最 猀漀挀椀攀琀礀 愀猀 愀 搀椀昀昀攀爀攀渀琀 瀀爀椀洀愀爀礀 洀攀愀渀椀渀最⸀ 䤀琀 眀漀甀氀搀渀✀琀 戀攀ഊthe only word with a different primary meaning depending on which group
਀椀猀 甀猀椀渀最 椀琀⸀ ∀倀攀爀椀漀搀∀ 椀猀 愀渀 攀砀挀攀氀氀攀渀琀 攀砀愀洀瀀氀攀⸀ 䤀渀 琀栀攀 匀䌀䄀Ⰰ 椀琀✀猀 甀猀攀搀 愀猀ഊan adjective, to describe something that either existed in our own
਀最爀漀甀瀀猀 搀攀昀椀渀攀搀 琀椀洀攀 漀昀 猀琀甀搀礀 漀爀 愀 洀漀搀攀爀渀 愀爀琀攀昀愀挀琀 漀爀 戀攀栀愀瘀椀漀甀爀 琀栀愀琀ഊbears a close enough resemblance to something that did exist back then.
਀䤀 椀洀愀最椀渀攀 琀栀攀 眀漀爀搀 椀猀 甀猀攀搀 戀礀 栀椀猀琀漀爀椀挀愀氀 爀攀攀渀愀挀琀洀攀渀琀 最爀漀甀瀀猀 洀甀挀栀 氀椀欀攀 眀攀ഊdo, with their own more narrow and precise time definition. But ask most
਀瀀攀漀瀀氀攀 椀渀 唀匀 猀漀挀椀攀琀礀 ∀䤀猀 琀栀愀琀 瀀攀爀椀漀搀㼀∀ 愀渀搀 琀栀攀礀 眀漀渀✀琀 攀瘀攀渀 甀渀搀攀爀猀琀愀渀搀ഊthe grammar/syntax, because it's not commonly used as a adjective.
਀ഊWith a swirl of the lurking cape, disappears...
਀ⴀⴀ ഊEdouard, Sire de Bruyerecourt
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 䨀愀渀 ㈀　　㐀 ㄀　㨀㌀㌀㨀㈀㈀ ⴀ　㔀　　ഊFrom: "Phil Troy/ G. Tacitu Adamantius" <adamantius at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 䌀爀愀戀 爀攀挀椀瀀攀猀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊAlo sprach Daniel Myers:
਀㸀 ∀䌀栀愀爀最攀愀甀渀琀∀ 洀攀愀渀猀 琀栀椀挀欀Ⰰ 愀猀 挀漀洀瀀愀爀攀搀 琀漀 ∀匀琀漀渀搀椀渀最∀ 眀栀椀挀栀 猀栀漀眀猀 甀瀀ഊ> in similar context and which I interpret to mean "like mostly set
਀㸀 瀀氀愀猀琀攀爀∀⸀ഊ
਀夀攀瀀⸀ ∀吀栀礀欀欀攀 攀渀漀眀∀ 洀攀愀渀猀 琀栀椀挀欀 嬀攀渀漀甀最栀崀⸀ 夀攀猀Ⰰ 愀 猀甀戀樀攀挀琀椀瘀攀 琀攀爀洀⸀ഊ
਀∀䌀栀愀爀最攀愀甀渀琀∀ 椀猀 琀栀椀挀欀攀爀Ⰰ 瀀爀漀氀氀礀 琀栀椀挀欀 攀渀漀甀最栀 琀漀 氀攀愀瘀攀 琀爀愀挀欀猀⸀ഊ
਀∀匀琀漀渀搀礀渀最攀∀ 椀猀 椀渀 愀 爀愀渀最攀 昀爀漀洀 琀栀椀挀欀 攀渀漀甀最栀 琀漀 栀漀氀搀 猀琀椀昀昀 瀀攀愀欀猀Ⰰ 琀漀ഊsupporting a spoon standing up in it.
਀ഊAdamantius (who always prefers the recipes that say to loke that yt
਀戀攀 琀栀礀欀欀攀 攀渀漀眀Ⰰ 戀攀挀愀甀猀攀 栀攀 挀愀渀 洀愀欀攀 琀栀攀洀 爀攀氀愀琀椀瘀攀氀礀 琀栀椀渀⤀ഊ
਀ഊDate: Thu, 8 Mar 2007 11:16:34 -0700
਀䘀爀漀洀㨀 䨀愀洀攀猀 倀爀攀猀挀漀琀琀 㰀瀀爀攀猀挀漀琀樀 愀琀 琀攀氀甀猀瀀氀愀渀攀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Redactions...credit where credit is due or
਀ऀ渀漀琀 搀甀攀㼀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊAt 08:19 -0600 2007-03-08, Ysabeau wrote:
਀ഊ>  I don't have access to a lot of direct sources for period recipes, mostly
਀㸀  戀攀挀愀甀猀攀 䤀✀洀 氀愀稀礀⸀ 䤀 氀椀欀攀 琀漀 挀漀漀欀 愀渀搀 䤀✀氀氀 最漀 猀甀爀昀 琀栀攀 渀攀琀 愀渀搀 昀椀渀搀 瀀攀爀椀漀搀ഊ>  recipes with redactions out there or get them friends...or from this list.
਀㸀  䤀✀氀氀 琀愀欀攀 琀栀攀 爀攀挀椀瀀攀 愀渀搀 琀栀攀 爀攀搀愀挀琀椀漀渀 愀渀搀 甀猀攀 椀琀 愀猀 愀 猀琀愀爀琀椀渀最 瀀漀椀渀琀⸀ഊ>  Usually the first time through I'll stay as close to the actual redaction as
਀㸀  瀀漀猀猀椀戀氀攀⸀ 吀栀攀渀 䤀✀氀氀 猀琀愀爀琀 昀椀搀搀氀椀渀最 眀椀琀栀 椀琀 戀愀猀攀搀 漀渀 洀礀 漀眀渀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀ഊ>  and tastes. I have always been very careful to give credit where credit is
਀㸀  搀甀攀 眀栀攀渀 䤀 甀猀攀 猀漀洀攀漀渀攀✀猀 爀攀搀愀挀琀椀漀渀⸀ 䄀琀 眀栀愀琀 瀀漀椀渀琀 猀栀漀甀氀搀 䤀 渀漀琀 猀愀礀 ∀琀栀椀猀ഊ>  period recipe was originally based on a redaction by Lady P  but I've
਀㸀  洀漀搀椀昀椀攀搀 椀琀 戀愀猀攀搀 漀渀 洀礀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 愀渀搀 琀愀猀琀攀猀∀㼀 匀栀漀甀氀搀 椀琀 戀攀 愀猀 猀漀漀渀 愀猀ഊ>  I've deviated from the original redaction? Should it be only if I make a
਀㸀  猀甀戀猀琀愀渀琀椀愀氀 挀栀愀渀最攀 氀椀欀攀 甀猀椀渀最 挀栀椀挀欀攀渀 愀渀搀 氀攀洀漀渀 椀渀猀琀攀愀搀 漀昀 挀栀椀挀欀攀渀 愀渀搀ഊ>  orange? At what point does it become ~my~ redaction and not a variation of
਀㸀  猀漀洀攀漀渀攀 攀氀猀攀✀猀㼀ഊ
਀䤀昀 礀漀甀 猀琀愀爀琀攀搀 昀爀漀洀 琀栀攀椀爀 爀攀搀愀挀琀椀漀渀Ⰰ 琀栀攀渀 椀琀 椀猀 愀氀眀愀礀猀 ∀戀愀猀攀搀 漀渀ഊtheir redaction".
਀ഊIt would only be yours if you went back to the original, and created
਀礀漀甀爀 爀攀搀愀挀琀椀漀渀 昀爀漀洀 猀挀爀愀琀挀栀⸀  䔀瘀攀渀 琀栀攀渀Ⰰ 椀昀 礀漀甀 爀攀洀攀洀戀攀爀攀搀 愀渀搀 甀猀攀搀ഊany significant ideas from the other redaction (ideas that weren't
਀漀戀瘀椀漀甀猀 昀爀漀洀 氀漀漀欀椀渀最 愀琀 琀栀攀 漀爀椀最椀渀愀氀⤀ 椀琀 眀漀甀氀搀 戀攀 瀀爀漀瀀攀爀 琀漀 猀愀礀ഊsomething like "inspired by" or "using ideas from" or whatever.
਀ഊIf you would like to be able to say that it is your redaction
਀眀椀琀栀漀甀琀 栀愀瘀椀渀最 琀漀 愀搀搀 愀渀礀 焀甀愀氀椀昀椀攀爀猀Ⰰ 琀栀攀渀 挀漀瘀攀爀 甀瀀 琀栀攀 漀琀栀攀爀ഊredaction without even reading it, and work directly from the
਀漀爀椀最椀渀愀氀 爀攀挀椀瀀攀⸀ഊ
਀吀栀漀爀瘀愀氀搀ഊ
਀ഊDate: Tue, 16 Sep 2008 16:18:35 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Redaction (Was: Some recipes that I have
਀ऀ爀攀搀愀挀琀攀搀⤀ഊTo: <grizly at mindspring.com>,	"Cooks within the SCA"
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀ⴀⴀⴀⴀⴀ伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀ⴀⴀⴀⴀⴀഊIt depends on whether I'm experimenting or putting together a formal
਀瀀爀攀猀攀渀琀愀琀椀漀渀 漀昀 洀礀 爀攀挀椀瀀攀 愀搀愀瀀琀椀漀渀⸀ഊ
਀䤀 眀愀渀琀 愀 挀漀瀀礀 漀昀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀Ⰰ 琀爀愀渀猀挀爀椀瀀琀椀漀渀 漀爀 昀愀挀猀椀洀椀氀攀⸀  吀栀愀琀 眀椀氀氀ഊbe the final arbiter for any disputed points.  Next I want a translation, if
਀渀攀挀攀猀猀愀爀礀⸀  䘀爀漀洀 琀栀椀猀Ⰰ 䤀 洀愀礀 瀀爀漀搀甀挀攀 愀渀 椀渀最爀攀搀椀攀渀琀 氀椀猀琀 愀渀搀 攀砀瀀攀爀椀洀攀渀琀 漀渀ഊquantities or just play around from the translation.  If I'm playing, I may
਀氀攀愀瘀攀 琀栀攀 爀攀挀椀瀀攀 椀渀 琀栀椀猀 猀琀愀琀攀⸀  䤀昀 䤀 愀洀 瀀爀攀瀀愀爀椀渀最 椀琀 昀漀爀 瀀甀戀氀椀挀愀琀椀漀渀Ⰰ 洀礀ഊadaptation of the recipe will be put in a modern format with a 
਀琀爀愀渀猀挀爀椀瀀琀椀漀渀 漀昀 琀栀攀 漀爀椀最椀渀愀氀 愀渀搀 愀渀礀 琀爀愀渀猀氀愀琀椀漀渀⸀ഊ
਀䈀攀愀爀 㸀 㸀 㸀 㸀 㸀 㸀 㸀 㸀ഊ
਀䈀攀愀爀Ⰰ 䤀 琀栀椀渀欀 䤀 猀攀攀 眀栀愀琀 礀漀甀 愀爀攀 搀漀椀渀最 琀栀攀爀攀⸀  䠀漀眀 搀漀 礀漀甀 戀愀氀愀渀挀攀 琀栀愀琀ഊagainst what you believe a medieval cook would have done in preparing the
਀搀椀猀栀 琀漀 戀攀 猀攀爀瘀攀搀㼀  䤀猀 琀栀椀猀 愀 瀀爀愀挀琀椀挀愀氀 瘀攀爀猀甀猀 愀挀愀搀攀洀椀挀 搀椀昀昀攀爀攀渀挀攀 昀漀爀 ഊyou?
਀ഊI tend to daydream/philosophize/guess at what I glean a medieval culinary
਀瀀爀愀挀琀椀琀椀漀渀攀爀 眀漀甀氀搀 栀愀瘀攀 搀漀渀攀 椀渀愀  最椀瘀攀渀 猀椀琀甀愀琀椀漀渀 漀爀 琀礀瀀攀 漀昀 洀攀愀氀⸀  吀栀愀琀ഊmeans I tend to stay way from exact detailed measures and weights for
਀攀瘀攀爀礀琀栀椀渀最Ⰰ 戀甀琀 最攀琀 愀 最攀渀攀爀愀氀 搀椀爀攀挀琀椀漀渀 愀渀搀 椀渀猀琀爀甀挀琀椀漀渀猀 琀漀 昀漀氀氀漀眀⸀ഊ
਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ----------------------------
਀ഊA redaction is an edited work, so what we are discussing is not the original 
਀眀漀爀欀Ⰰ 戀甀琀 栀漀眀 眀攀 愀瀀瀀爀漀愀挀栀 琀栀攀 攀搀椀琀椀渀最⸀  一漀 漀渀攀 栀愀猀 愀渀礀 眀愀礀 漀昀 欀渀漀眀椀渀最 ഊprecisely what a medieval cook would have done, but we do have their recipes 
਀眀栀椀挀栀 氀椀猀琀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 瀀爀漀瘀椀搀攀 戀愀猀椀挀 椀渀猀琀爀甀挀琀椀漀渀猀⸀  䴀礀 愀搀愀瀀琀愀琀椀漀渀 眀椀氀氀 ഊbe within the constraints of the recipe.  If there are issues between 
਀瘀愀爀椀漀甀猀 琀爀愀渀猀氀愀琀椀漀渀猀Ⰰ 琀爀愀渀猀挀爀椀瀀琀椀漀渀猀Ⰰ 攀琀挀⸀Ⰰ 琀栀攀 攀愀爀氀椀攀猀琀 漀爀椀最椀渀愀氀 瘀攀爀猀椀漀渀 漀昀 ഊthe recipe I can locate will be the arbiter.  That may be rigid and 
਀愀挀愀搀攀洀椀挀Ⰰ 戀甀琀 椀琀 愀氀猀漀 猀攀琀猀 愀 琀攀洀瀀漀爀愀氀 戀漀甀渀搀愀爀礀 挀漀渀琀攀洀瀀漀爀愀爀礀 琀漀 琀栀愀琀 漀昀 愀 ഊmedieval cook.
਀ഊIn my opinion, medieval cooks were consummate professionals.  They learned, 
਀琀栀攀礀 瀀爀愀挀琀椀挀攀搀 眀栀愀琀 琀栀攀礀 氀攀愀爀渀攀搀 愀渀搀 琀栀攀礀 攀砀瀀愀渀搀攀搀 琀栀攀椀爀 猀欀椀氀氀猀⸀  䴀礀 ഊapproach is that of a cook practicing a new technique.  From the recipe, I 
਀琀爀礀 琀漀 挀爀攀愀琀攀 愀 搀椀猀栀 琀栀愀琀 䤀Ⰰ 愀猀 愀 挀漀漀欀Ⰰ 眀漀甀氀搀 戀攀 眀椀氀氀椀渀最 琀漀 猀攀爀瘀攀 琀漀 洀礀 ഊpatron.  I may not keep much in the line of notes on a simple experiment.  I 
਀洀椀最栀琀 欀攀攀瀀 挀漀瀀椀漀甀猀 渀漀琀攀猀 漀渀 猀漀洀攀琀栀椀渀最 搀椀昀昀椀挀甀氀琀Ⰰ 攀砀瀀攀渀猀椀瘀攀Ⰰ 漀爀 眀椀琀栀 氀椀洀椀琀攀搀 ഊtime to repeat.  I keep notes on dishes prepared for feasts or where I am 
਀琀栀椀渀欀椀渀最 愀戀漀甀琀 愀渀 愀爀琀椀挀氀攀 漀爀 挀漀氀甀洀渀 愀猀 愀 瀀爀愀挀琀椀挀愀氀 洀愀琀琀攀爀⸀  吀栀攀 洀攀搀椀攀瘀愀氀 ഊcook may not have kept written notes as I do, but I'm certain he kept mental 
਀渀漀琀攀猀 漀渀 瀀漀椀渀琀猀 眀栀椀挀栀 洀椀最栀琀 椀洀瀀爀漀瘀攀 栀椀猀 愀爀琀⸀ഊ
਀䘀漀爀 戀漀琀栀 瀀爀愀挀琀椀挀愀氀 愀渀搀 愀挀愀搀攀洀椀挀Ⰰ 瀀氀攀愀猀攀 挀漀渀猀椀搀攀爀 琀栀愀琀 眀栀椀氀攀 琀栀攀 焀甀愀渀琀椀琀椀攀猀 ഊmay not appear in the recipe and might be changed on the fly to improve the 
਀搀椀猀栀Ⰰ 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀漀欀 眀漀甀氀搀 戀攀 爀攀焀甀椀爀攀搀 琀漀 爀攀瀀漀爀琀 漀渀 琀栀攀 攀砀愀挀琀 焀甀愀渀琀椀琀椀攀猀 ഊand measures of ingredients used to the clerk so that they could be entered 
਀椀渀琀漀 琀栀攀 栀漀甀猀攀栀漀氀搀 愀挀挀漀甀渀琀猀⸀  吀栀攀猀攀 眀漀甀氀搀 戀攀 洀愀琀挀栀攀搀 愀最愀椀渀猀琀 焀甀愀渀琀椀琀椀攀猀 ഊreleased from stores and the number of portions which crossed the bar.  In 
਀洀礀 漀瀀椀渀椀漀渀Ⰰ 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀漀欀 栀愀搀 愀猀 最漀漀搀 愀 最爀愀猀瀀 漀昀 琀栀攀 戀愀猀椀挀 爀愀琀椀漀猀 愀渀搀 ഊquantities of ingredients required as any modern chef.  And like the modern 
਀挀栀攀昀Ⰰ 栀攀 欀渀攀眀 栀漀眀 琀漀 洀愀砀椀洀椀稀攀 栀椀猀 瀀爀漀昀椀琀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀猀 䤀 眀爀椀琀攀 搀漀眀渀 栀愀瘀攀 焀甀愀渀琀椀琀椀攀猀 愀琀琀愀挀栀攀搀 昀漀爀 琀栀攀 戀攀渀攀昀椀琀 漀昀 漀琀栀攀爀猀 ഊthat don't have my experience and want to approximate my work.  In this I am 
਀渀漀琀 愀 洀攀搀椀攀瘀愀氀 挀漀漀欀Ⰰ 戀甀琀 愀 洀漀搀攀爀渀 瀀攀爀猀漀渀 琀爀礀椀渀最 琀漀 挀漀渀瘀攀礀 栀椀猀琀漀爀椀挀愀氀 愀渀搀 ഊpractical information as clearly as possible to other modern people.  In 
਀愀挀琀甀愀氀氀礀 瀀爀攀瀀愀爀椀渀最 琀栀攀 搀椀猀栀 昀漀爀 漀琀栀攀爀猀Ⰰ 猀愀礀 愀琀 愀 昀攀愀猀琀 眀栀攀爀攀 䤀 愀 瀀漀爀琀爀愀礀椀渀最 ഊthe medieval cook, I will keep to the ingredients, but I may modify the 
਀焀甀愀渀琀椀琀椀攀猀 ⠀瀀愀爀琀椀挀甀氀愀爀氀礀 漀昀 猀瀀椀挀攀猀⤀ 琀漀 最攀琀 琀栀攀 琀愀猀琀攀 䤀 琀栀椀渀欀 椀猀 愀瀀瀀爀漀瀀爀椀愀琀攀 ഊfor the dish.  When I prepare my dinner, I'm likely to modify any recipe on 
਀琀栀攀 昀氀礀 搀攀瀀攀渀搀椀渀最 漀渀 眀栀愀琀✀猀 椀渀 琀栀攀 欀椀琀挀栀攀渀 愀渀搀 洀礀 洀漀漀搀 漀昀 琀栀攀 洀漀洀攀渀琀⸀ഊ
਀䌀愀渀 䤀 搀漀 琀栀椀猀 戀攀琀琀攀爀㼀  倀爀漀戀愀戀氀礀⸀  䰀椀欀攀 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀漀欀Ⰰ 䤀 渀攀攀搀 琀漀 ഊpractice.  I do wish that my patrons had less plebian tastes.
਀ഊBear
਀ഊ<the end>
਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ爀攀搀愀挀琀椀渀最ⴀ洀猀最ऀ倀愀最攀 ㄀㠀 漀昀 ㄀㠀ഊ
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