Hi, We are going to have a family reunion in the summer and want to
create a family cookbook. Has anyone done this and how difficult was
it? What works out well and what is a problem? Has anyone found a place
where we can make a cookbook with lots of family pictures as well as
recipes. I have lots of recipes in boxes from my mom and others in the
family do too. We thought it would be nice to be able to put in some
pictures of the cooks. Thanks

On 20 Dec 2004 18:10:42 -0800, "pamperigouste"
> scribbled some thoughts:


>Hi, We are going to have a family reunion in the summer and want to
>create a family cookbook. Has anyone done this and how difficult was
>it? What works out well and what is a problem? Has anyone found a place
>where we can make a cookbook with lots of family pictures as well as
>recipes. I have lots of recipes in boxes from my mom and others in the
>family do too. We thought it would be nice to be able to put in some
>pictures of the cooks. Thanks


Local printer? Desktop publishing?
Collect the family favorites.
Are they cyber oriented where just the CD will suffice, then
they can print as needed, or choose which ones they want,
print on the paper of their choice and laminate, might make
for interesting placemats. Useful as well as ornamental,
especially if done in landscape mode and in a certificate
type font, naturally with the title centered.

For Ye Olde Split Pea Soup

Aqui

1 parcel of peas which have been dried
1 hock of the ham
10 flagons of water

Cook:

Set the fire under thy cooking pot to which thou must soon
add 10 flagons of water, and the peas which have been dried.
When the legumes start to turn mushy add the hock of ham.

Season:

This most welcome dish will warm thy heart and body, e'en
moreso shouldst thou desire to marry it with a dash of salt
and other such spices as thou art most fond.


--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On 20 Dec 2004 18:10:42 -0800, "pamperigouste"
> scribbled some thoughts:


>Hi, We are going to have a family reunion in the summer and want to
>create a family cookbook. Has anyone done this and how difficult was
>it? What works out well and what is a problem? Has anyone found a place
>where we can make a cookbook with lots of family pictures as well as
>recipes. I have lots of recipes in boxes from my mom and others in the
>family do too. We thought it would be nice to be able to put in some
>pictures of the cooks. Thanks


Local printer? Desktop publishing?
Collect the family favorites.
Are they cyber oriented where just the CD will suffice, then
they can print as needed, or choose which ones they want,
print on the paper of their choice and laminate, might make
for interesting placemats. Useful as well as ornamental,
especially if done in landscape mode and in a certificate
type font, naturally with the title centered.

For Ye Olde Split Pea Soup

Aqui

1 parcel of peas which have been dried
1 hock of the ham
10 flagons of water

Cook:

Set the fire under thy cooking pot to which thou must soon
add 10 flagons of water, and the peas which have been dried.
When the legumes start to turn mushy add the hock of ham.

Season:

This most welcome dish will warm thy heart and body, e'en
moreso shouldst thou desire to marry it with a dash of salt
and other such spices as thou art most fond.


--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

In article >,
Andrew H. Carter > wrote:
[snip]
>For Ye Olde Split Pea Soup
>
>Aqui
>
>1 parcel of peas which have been dried
>1 hock of the ham
>10 flagons of water
>
>Cook:
>
>Set the fire under thy cooking pot to which thou must soon
>add 10 flagons of water, and the peas which have been dried.
>When the legumes start to turn mushy add the hock of ham.

G'day Andrew,

10 flagons of water sounds like quite a bit. :-)
So, the question is, how big d'ya reckon a "parcel" is here?
I did a bit of googling, but couldn't find anything definitive. In
fact, quite the opposite as "parcel" seems to apply to just about
anything much as "group" or "bundle" might in modern English. See:
<http://www.le.ac.uk/urbanhist/eu-ma/tips/pr18502.html>
for some examples of "parcel" used in a single list of stuff,
including corn, hay (probably a smaller quantity than that hovel of
hay , coals and wood, sheep young and old, and even peas!
[In case you're wondering, that page seems to be something like a
"probate list"; specifically, "Inventory of an Innkeeper from Market
Harborough, c. 1700".]

for some examples

>Season:
>
>This most welcome dish will warm thy heart and body, e'en
>moreso shouldst thou desire to marry it with a dash of salt
>and other such spices as thou art most fond.

Cheers, Phred.

--
LID

A "parcel of dried peas" is probably related to a "goodly amount of
peeled, cored and sliced apples", from an old apple pie recipe. I
never figured out how much it is, I just put in as many apples as the
crust will hold.

How much is one flagon of liquid?

Phred wrote:
> In article >,
> Andrew H. Carter > wrote:
> [snip]
>
>>For Ye Olde Split Pea Soup
>>
>>Aqui
>>
>>1 parcel of peas which have been dried
>>1 hock of the ham
>>10 flagons of water
>>
>>Cook:
>>
>>Set the fire under thy cooking pot to which thou must soon
>>add 10 flagons of water, and the peas which have been dried.
>>When the legumes start to turn mushy add the hock of ham.
>
>
> G'day Andrew,
>
> 10 flagons of water sounds like quite a bit. :-)
> So, the question is, how big d'ya reckon a "parcel" is here?
> I did a bit of googling, but couldn't find anything definitive. In
> fact, quite the opposite as "parcel" seems to apply to just about
> anything much as "group" or "bundle" might in modern English. See:
> <http://www.le.ac.uk/urbanhist/eu-ma/tips/pr18502.html>
> for some examples of "parcel" used in a single list of stuff,
> including corn, hay (probably a smaller quantity than that hovel of
> hay , coals and wood, sheep young and old, and even peas!
> [In case you're wondering, that page seems to be something like a
> "probate list"; specifically, "Inventory of an Innkeeper from Market
> Harborough, c. 1700".]
>
> for some examples
>
>
>>Season:
>>
>>This most welcome dish will warm thy heart and body, e'en
>>moreso shouldst thou desire to marry it with a dash of salt
>>and other such spices as thou art most fond.
>
>
> Cheers, Phred.
>

> (Phred Pee Pecker) writes:
>
>>Andrew H. Carter wrote:
>>
>>For Ye Olde Split Pea Soup
>>
>>Aqui
>>
>>1 parcel of peas which have been dried
>>1 hock of the ham
>>10 flagons of water
>
>
>G'day Andrew,
>
>10 flagons of water sounds like quite a bit. :-)
>So, the question is, how big d'ya reckon a "parcel" is here?

Perhaps a "passel", a large indeterminent amount... maybe Phred Pee Pecker
picked a "peck" of peas.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Tue, 21 Dec 2004 08:41:01 -0500, Margaret Suran
> scribbled some thoughts:


> A "parcel of dried peas" is probably related to a "goodly amount of
>peeled, cored and sliced apples", from an old apple pie recipe. I
>never figured out how much it is, I just put in as many apples as the
>crust will hold.
>
>How much is one flagon of liquid?
>

flag•on \"fla-gen\ noun [ME, fr. MF flascon, flacon bottle,
fr. LL flascon-, flasco — more at flask] (15c)
1 a : a large usu. metal or pottery vessel (as for
wine) with handle and spout and often a lid
b : a large bulging short-necked bottle
2 : the contents of a flagon

(C)1996 Zane Publishing, Inc. and Merriam-Webster,
Incorporated. All rights reserved.
--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

In article .com>,
"pamperigouste" > wrote:

> Hi, We are going to have a family reunion in the summer and want to
> create a family cookbook. Has anyone done this and how difficult was
> it? What works out well and what is a problem?

A friend of mine did this a few years ago. IIRC, the challenging parts
we

- collecting recipes from people (hers encompassed several generations
of far-flung family members);
- proofing the recipes (making sure they were correct as written and
that they worked for people using different stoves, at different
altitudes, etc.); and
- the marathon editing session used to place the recipes, pictures,
etc. in some sort of order -- it's not really a group activity.

She made hers 8-1/2 x 11 and had it spiral bound. I don't remember how
much she said it cost to produce. I was lucky enough to score an
extra. It's an intriguing snapshot of a first-generation American
family.

sd

In article >,
Margaret Suran > wrote:
> A "parcel of dried peas" is probably related to a "goodly amount of
>peeled, cored and sliced apples", from an old apple pie recipe. I
>never figured out how much it is, I just put in as many apples as the
>crust will hold.
>
>How much is one flagon of liquid?

It seems to vary a bit. According to one reference
<http://www.lynsted-society.co.uk/html/traditional_measures.html>
it's 1 quart (1.136 litres).

Then again, according to another it's rather larger:
<http://www.unc.edu/~rowlett/units/dictF.html>
"flagon -- a traditional unit of liquid volume, generally equal to the
wine (or U.S. liquid) gallon (about 3.785 liters). A flagon is a
large, narrow-necked pitcher or bottle."

As a measure, it seems to relate to booze rather than other liquids.
(The traditional alco's picnic: A flagon [of plonk] under the nearest
bridge.)

Cheers, Phred.

--
LID

"Phred" continued:
> It seems to vary a bit. According to one reference
> <http://www.lynsted-society.co.uk/html/traditional_measures.html>
> it's 1 quart (1.136 litres).
>
> Then again, according to another it's rather larger:
> <http://www.unc.edu/~rowlett/units/dictF.html>
> "flagon -- a traditional unit of liquid volume, generally equal to the
> wine (or U.S. liquid) gallon (about 3.785 liters). A flagon is a
> large, narrow-necked pitcher or bottle."
>
> As a measure, it seems to relate to booze rather than other liquids.
> (The traditional alco's picnic: A flagon [of plonk] under the nearest
> bridge.)

Are you sure the recipe calls for a flagon and not a vessel?

<and not to mention the chalice. Oy! >

My auntie did a family cookbook years ago....it was fabulous. She
donated profits to City of Hope....I bought many to give to friends.
However, she worked on it for 2 years. Every recipe that was submitted
she made at least twice. She credited each family member by their
recipes. I use the book all the time.

Best wishes for Healthy and Happy Holidays,

Ellie

My auntie did a family cookbook years ago....it was fabulous. She
donated profits to City of Hope....I bought many to give to friends.
However, she worked on it for 2 years. Every recipe that was submitted
she made at least twice. She credited each family member by their
recipes. I use the book all the time.

Best wishes for Healthy and Happy Holidays,

Ellie

In article >,
"pennyaline" > wrote:
>"Phred" continued:
>> It seems to vary a bit. According to one reference
>> <http://www.lynsted-society.co.uk/html/traditional_measures.html>
>> it's 1 quart (1.136 litres).
>>
>> Then again, according to another it's rather larger:
>> <http://www.unc.edu/~rowlett/units/dictF.html>
>> "flagon -- a traditional unit of liquid volume, generally equal to the
>> wine (or U.S. liquid) gallon (about 3.785 liters). A flagon is a
>> large, narrow-necked pitcher or bottle."
>>
>> As a measure, it seems to relate to booze rather than other liquids.
>> (The traditional alco's picnic: A flagon [of plonk] under the nearest
>> bridge.)
>
>Are you sure the recipe calls for a flagon and not a vessel?

You'll have to ask the OP -- I've even forgotten how many flagons were
mentioned. I was interested in how big that "parcel of peas" would
have to be to match up with the quantity of water. (I suppose it
might have been one of those homiopath[et]ic recipes though. ;-)

><and not to mention the chalice. Oy! >

Yeah, flagons do get a mention in ecclesiastical settings. Need a
bulk container for all that plonk.

Cheers, Phred.

--
LID

In article >,
"pennyaline" > wrote:
>"Phred" continued:
>> It seems to vary a bit. According to one reference
>> <http://www.lynsted-society.co.uk/html/traditional_measures.html>
>> it's 1 quart (1.136 litres).
>>
>> Then again, according to another it's rather larger:
>> <http://www.unc.edu/~rowlett/units/dictF.html>
>> "flagon -- a traditional unit of liquid volume, generally equal to the
>> wine (or U.S. liquid) gallon (about 3.785 liters). A flagon is a
>> large, narrow-necked pitcher or bottle."
>>
>> As a measure, it seems to relate to booze rather than other liquids.
>> (The traditional alco's picnic: A flagon [of plonk] under the nearest
>> bridge.)
>
>Are you sure the recipe calls for a flagon and not a vessel?

You'll have to ask the OP -- I've even forgotten how many flagons were
mentioned. I was interested in how big that "parcel of peas" would
have to be to match up with the quantity of water. (I suppose it
might have been one of those homiopath[et]ic recipes though. ;-)

><and not to mention the chalice. Oy! >

Yeah, flagons do get a mention in ecclesiastical settings. Need a
bulk container for all that plonk.

Cheers, Phred.

--
LID

pamperigouste wrote:
> Hi, We are going to have a family reunion in the summer
> and want to create a family cookbook. Has anyone done
> this and how difficult was it? What works out well and
> what is a problem? Has anyone found a place where we can
> make a cookbook with lots of family pictures as well as
> recipes. I have lots of recipes in boxes from my mom and
> others in the family do too. We thought it would be nice
> to be able to put in some pictures of the cooks. Thanks

We're doing a similar project right now. We've gathered the cookbooks and
recipe boxes from both of our Mom's kitchens and are visiting with other
family members to gather recollections, recipes, and stories. My wife's Dad
is still with us and has shared a few recipes and stories about butchering
and smoking from the family farm. My Mom is visiting here for the holidays.
She brought a copy of the 1937 "Irish-American Cookery" book with some
handwritten recipes in the back. One of them is from my Grandmother.

Whenever possible we're making the recipes and taking pictures as we go. I'm
also transcribing recipes into recipe software. We're using "Home Cooking"
from Mountain Software because it's simple, inexpensive, and gets the job
done.

We've done short (20 page) books before on other topics and have had good
success using the color printer at our local Kinko's. That might get a bit
pricey if you're doing more than a couple of copies though.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

On Thu, 23 Dec 2004 12:37:55 GMT, (Phred)
scribbled some thoughts:


>You'll have to ask the OP -- I've even forgotten how many flagons were
>mentioned. I was interested in how big that "parcel of peas" would
>have to be to match up with the quantity of water. (I suppose it
>might have been one of those homiopath[et]ic recipes though. ;-)


I think I wrote 10. The "recipe" was off the top of my head. But sounds
workable.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

"Andrew H. Carter" wrote:
>(Phred) scribbled some thoughts:
>
>
> >You'll have to ask the OP -- I've even forgotten how many flagons were
> >mentioned. I was interested in how big that "parcel of peas" would
> >have to be to match up with the quantity of water. (I suppose it
> >might have been one of those homiopath[et]ic recipes though. ;-)
>
>
> I think I wrote 10. The "recipe" was off the top of my head. But sounds
> workable.

<sigh>

You guys need to get out more.

<the flagon with a dragon? the vessel with a pestle? a chalice from the
palace? no?>

"Andrew H. Carter" wrote:
>(Phred) scribbled some thoughts:
>
>
> >You'll have to ask the OP -- I've even forgotten how many flagons were
> >mentioned. I was interested in how big that "parcel of peas" would
> >have to be to match up with the quantity of water. (I suppose it
> >might have been one of those homiopath[et]ic recipes though. ;-)
>
>
> I think I wrote 10. The "recipe" was off the top of my head. But sounds
> workable.

<sigh>

You guys need to get out more.

<the flagon with a dragon? the vessel with a pestle? a chalice from the
palace? no?>

On Thu, 23 Dec 2004 17:36:20 -0700, "pennyaline"
> scribbled some thoughts:


>"Andrew H. Carter" wrote:
>>(Phred) scribbled some thoughts:
>>
>>
>> >You'll have to ask the OP -- I've even forgotten how many flagons were
>> >mentioned. I was interested in how big that "parcel of peas" would
>> >have to be to match up with the quantity of water. (I suppose it
>> >might have been one of those homiopath[et]ic recipes though. ;-)
>>
>>
>> I think I wrote 10. The "recipe" was off the top of my head. But sounds
>> workable.
>
><sigh>
>
>You guys need to get out more.
>
><the flagon with a dragon? the vessel with a pestle? a chalice from the
>palace? no?>
>
>


No, I just need to be wisked back in time, say 1066 or so, when men were
men and the women were glad of it. Sure the people belonged to the
land/laird, but is that so bad, provided that the laird wasn't opressive.
A portion of the harvest/income was given to the laird and in exchange he
provided protection. Actually, not too terribly different from today.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

I found a good site for making a family cookbook. They even print in
color. It's called HeritageCookbook.com I have started and am really
pleased. It's so easy. I think this is going to work well for us. Has
anybody else used them?
Pamperigouste