Redacting - Revision history

Sarah Van Der Goes: /* Redaction */ added wiki

2007-07-10T17:52:30Z

Redaction: added wiki

← Older revision		Revision as of 03:52, 11 July 2007
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	* 2 T - [[Olive Oil]]		* 2 T - [[Olive Oil]]

	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.		Take your [[roasting\|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.
	[[category:cooking]]		[[category:cooking]]

User 144: categorising

2006-05-23T07:50:32Z

categorising

← Older revision		Revision as of 17:50, 23 May 2006
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	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.		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.
			[[category:cooking]]

198.77.46.84: note on alternative terms in current use

2006-02-22T11:47:04Z

note on alternative terms in current use

← Older revision		Revision as of 21:47, 22 February 2006
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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.		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'''. Below you will find an example.		[[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.

	== Example ==		== Example ==

Cian at 06:04, 20 July 2005

2005-07-20T06:04:17Z

← Older revision		Revision as of 16:04, 20 July 2005
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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.		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. Below you will find an example.		[[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'''. Below you will find an example.

	== Example ==		== Example ==
	'''Pork in Ale Sauce'''		'''[[Pork]] in Ale Sauce'''
	From ''Two Fifteenth Century Cookbooks.''		From ''Two Fifteenth Century Cookbooks.''
	Redacted by Donna Serena da Riva		Redacted by Donna Serena da Riva

Conrad Leviston: wikify

2005-07-20T04:05:39Z

wikify

← Older revision		Revision as of 14:05, 20 July 2005
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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.		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. Below you will find an example.		[[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. Below you will find an example.

	== Example ==		== Example ==
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	=== Redaction ===		=== Redaction ===
	* 3 lbs - Boston Butt		* 3 lbs - Boston Butt
	* 2 C - ~~Onions~~		* 2 C - [[Onion]]s
	* 2 C - Beef Stock		* 2 C - Beef [[Stock]]
	* 1/2 t - Pepper		* 1/2 t - [[Pepper]]
	* 1/2 t - Cinnamon		* 1/2 t - [[Cinnamon]]
	* 1/4 t - Mace		* 1/4 t - [[Mace]]
	* pinch - Cloves		* pinch - [[Cloves]]
	* 1 C - Bread Crumbs		* 1 C - Bread Crumbs
	* 3 T - Apple Cider Vinegar		* 3 T - Apple Cider [[Vinegar]]
	* 1 C - Ale		* 1 C - [[Ale]]
	* 1 t - Salt		* 1 t - [[Salt]]
	* 2 T - Olive Oil		* 2 T - [[Olive Oil]]

	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.		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.

Tobin: added some formatting

2005-03-30T02:24:00Z

added some formatting

← Older revision		Revision as of 12:24, 30 March 2005
Line 1:		Line 1:
	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.		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. Below you will find an example:		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. Below you will find an example.

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

			=== Original recipe ===
	.xvj. Fylettys en Galentyne.--Take fayre porke, �e fore quarter, an take of �e skyne; an put �e porke on a fayre spete, an rost it half y-now; �an take it of, an smyte it in fayre pecys, & caste it on a fayre potte; �an take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; �an caste hem in �e potte to �e porke; �an take gode broth of moton or of beef, an caste �er-to, an �an caste �er-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; �an tak fayre brede, an vynegre, an stepe �e brede with �e same brothe, an strayne it on blode, & with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth.		'''.xvj. Fylettys en Galentyne.''' — Take fayre porke, �e fore quarter, an take of �e skyne; an put �e porke on a fayre spete, an rost it half y-now; �an take it of, an smyte it in fayre pecys, & caste it on a fayre potte; �an take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; �an caste hem in �e potte to �e porke; �an take gode broth of moton or of beef, an caste �er-to, an �an caste �er-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; �an tak fayre brede, an vynegre, an stepe �e brede with �e same brothe, an strayne it on blode, & with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth.

			=== Redaction ===
	3 lbs - Boston Butt		* 3 lbs - Boston Butt
	2 C - Onions
	2 C - ~~Beef Stock~~		* 2 C - Onions
	1/2 t - ~~Pepper~~		* 2 C - Beef Stock
	1/2 t - ~~Cinnamon~~		* 1/2 t - Pepper
	1/4 t - ~~Mace~~		* 1/2 t - Cinnamon
			* 1/4 t - Mace
	pinch - Cloves		* pinch - Cloves
	1 C - Bread Crumbs		* 1 C - Bread Crumbs
	3 T - Apple Cider Vinegar		* 3 T - Apple Cider Vinegar
	1 C - Ale
	1 t - ~~Salt~~		* 1 C - Ale
	2 T - ~~Olive~~ ~~Oil~~		* 1 t - Salt
			* 2 T - Olive Oil

	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.		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.

Serena da Riva at 18:24, 29 March 2005

2005-03-29T18:24:43Z

New page

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. Below you will find an example:

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

.xvj. Fylettys en Galentyne.--Take fayre porke, �e fore quarter, an take of �e skyne; an put �e porke on a fayre spete, an rost it half y-now; �an take it of, an smyte it in fayre pecys, & caste it on a fayre potte; �an take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; �an caste hem in �e potte to �e porke; �an take gode broth of moton or of beef, an caste �er-to, an �an caste �er-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; �an tak fayre brede, an vynegre, an stepe �e brede with �e same brothe, an strayne it on blode, & with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth.

3 lbs - Boston Butt
2 C - Onions
2 C - Beef Stock
1/2 t - Pepper
1/2 t - Cinnamon
1/4 t - Mace
pinch - Cloves
1 C - Bread Crumbs
3 T - Apple Cider Vinegar
1 C - Ale
1 t - Salt
2 T - Olive Oil

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.