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Written recipes in period are not the same as modern recipes. They were composed with a certain level of prior knowledge assumed by the author. Most recipes consist of a listing of ingredients and cooking methods with very little in the way of specific quantities. Although one frequently finds proportions. Other directions that tend to be lacking are times and temperatures for cooking with the directions "cook it until it be enough" being very common.

SCA cooks find themselves in the position of reading period recipes and translating them into the modern recipe format with the appropriate measures, times and techniques. This process has come to be known as redacting, though this term is not universally accepted by SCA cooks (other terms include "working up (a recipe)" and "interpreting"). Below you will find an example.


Pork in Ale Sauce From Two Fifteenth Century Cookbooks. Redacted by Donna Serena da Riva

Original recipe

---to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to--now, an serue it forth.


Take your roast & season the outside with salt and pepper. Place roast on hot grill and cook turning frequently until a meat thermometer reaches 100 degrees. Coarsely chop 2 onions and saut� in olive oil. Carve partially cooked roast into approximately serving size slices. Add pork, beef stock, and spices to the onions. Place pot back onto grill and cook for about 20 minutes. In a separate container mix breadcrumbs, vinegar, and ale and allow to rest. After the 20 minutes remove approximately 1 C of the cooking liquid and add to bread crumb mixture. Combine well and then add to the pot. Add salt. Bring back to a boil and cook for and additional 10 minutes. Stir occasionally. If you like you can then remove the pork and reduce the sauce further on the stovetop.