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Originally Posted by Little.Egret
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With no desire or intent to steal your thunder, there are at least two other booklets in that series, at least in the U.S.: one on Teatime Treats and one on preserves and relish recipes.
Back three or four years ago, there was a protracted discussion on this thread about old cookbooks. I took away from that discussion that there are two main problems with them: 1) the meaning of measurements given in those books has disappeared, or has almost done so, and 2) some of the ingredients are hard to find nowadays. Now my input: we may be missing out on some delicious foods, because of those issues, that we would enjoy eating today.