[e28eta]

I first learned of it reading the intro to American Cake, by Anne Byrn. It covers the history of cakes in America, through (updated) 125 recipes.

The current recipe for pound cake calls for 6 large eggs, but the notes on ingredients in the book’s introduction said early recipes needed 12-16 (!!) eggs in order to get one pound of eggs. Side note: pound cake uses 1 lb each of eggs, flour, sugar, and butter

[extraduder_ire]

6 large (US) eggs is between 12oz and 14.5oz.[0] This has been stuck in my head since I first learned European sizes were different.

0: https://en.wikipedia.org/wiki/Chicken_egg_sizes#United_State...

[thaumasiotes]

Could the six eggshells weigh half an ounce each? It's easier to weigh eggs whole.

That would imply, though, that "one pound" of eggs is more egg now than it was then.

[extraduder_ire]

That table includes the weight of the shell. I don't think six chicken eggs of a normal size were ever a pound.

[al_borland]

This is very interesting.

I recently bought an older Better Homes and Gardens cookbook from 1953. I wanted one from before science took over the kitchen too much. I haven’t had a chance to cook anything from it yet, but now I’m questioning if I’ll have issues trying to cook with a 70+ year old cookbook, especially when it comes to baked goods.

I’m not into cooking enough to have the patience to experiment and tune things. If something doesn’t work, I’m more likely to get discouraged and order take out.

[bobthepanda]

Sizes are different but also appliances were a lot more temperamental back then; the first oven with a temperature control was only developed in the 20s and it would take a while for them to be in every home.

If anything, much older recipes tend to be less precise simply because they did not have the technology. Before thermostats were put in ovens, baking was done by feeding a fire by vibes, and then leaving your baked good to sit in the residual heat.

[Stratoscope]

If you see this reply, may I ask a favor?

The very first thing I learned to cook as a young kid in the late 1950s was a macaroni and cheese recipe from the BH&G cookbook. It was very different frum the creamy mac and cheese recipes that are common today. It didn't have a runny sauce; it had more of a firm custardy texture. You could scoop up chunks of it with a big serving spoon.

I did some brainstorming with ChatGPT, and we found the recipe below.

Could you check your cookbook to see if it has a recipe like this, and possibly take a photo and send it to me? Email is in my profile. Thanks!

---

Old-Fashioned Baked Macaroni and Cheese (circa 1950s BH&G style)

Ingredients:

1½ cups elbow macaroni (uncooked)

2 cups grated sharp cheddar cheese

2 eggs, beaten

2 cups milk (sometimes evaporated milk was used)

1 tsp salt

Dash of pepper

Optional: breadcrumbs or cracker crumbs for topping

Optional: butter for dotting the top

Instructions:

Cook the macaroni in salted water until just tender. Drain.

In a large bowl, combine the hot macaroni with most of the grated cheese.

In a separate bowl, beat the eggs and mix in the milk, salt, and pepper.

Pour the egg-milk mixture over the macaroni and cheese, stir gently to combine.

Pour into a buttered casserole dish. Top with the remaining cheese, and optionally a layer of buttered breadcrumbs or crushed crackers.

Bake at 350°F for about 45 minutes, or until set and lightly browned on top.

[perihelions]

By chance, someone posted the text on Reddit two years ago,

https://old.reddit.com/r/Old_Recipes/comments/ydmncf/searchi... ("From Better homes and gardens cookbook 1953")

The one in this very specific 1953 cookbook is not an egg-based custard, but uses as a thickening agent condensed mushroom soup, from a can.

[Stratoscope]

Very interesting, thanks! That one is very different from what my little sister and I made as kids. Ours was more like the one from ChatGPT that I posted above.

We were big fans of cream of mushroom soup, though. Our favorite was to mix a can of that and a can of tomato soup (with the usual 50/50 dilution with water). We called it "cream of tomato".

[mgiampapa]

My standard cookbook is a 1970s edition of the Joy of Cooking, right before fat became evil and was excised from cookbooks. Everything from how to break down a squirrel to a side of beef.

I have no issues cooking from it with modern ingredients because it doesn't fundamentally use things that aren't "base" ingredients or other recipes in it.