[Sca-cooks] cookbook ratings

[Sue Clemenger]

A lot (probably virtually all) of the recipes in the "Antique Cookbooks" 
section of my old Pepperidge Farm cookbook are like that.  The "modern" 
recipes (done in the late 50s or early 60s, I think) only rarely sound 
appetizing, which is interesting, considering that the modern sections 
of the cookbook have some good, if dated recipes.
--maire

Phil Troy / G. Tacitus Adamantius wrote:

> As for the redactions, they're not, really. The reason they seem so far 
> off is because they're just modern recipes that vaguely resemble the 
> older recipe, based on ingredients and maybe the basic cooking method. 
> So, they'll have a late-period recipe for a stew of beef (I am making 
> this up, understand) followed by a modern beef stew recipe which really 
> has almost nothing to do with the first recipe given.