Stitchnripper

Very interesting thread. I've also seen historic cook books, as in colonial or civil war times. Some of those terms are not known to me, but it is fun.

redquilter

My mother's handwritten ravioli recipe calls for flour & eggs and the filling is ricotta and mozzerella! Great! LOL

Sandra in Minnesota

As a newlywed, I would get so frustrated if a recipe said "a pinch or a dash" of something. As an older woman of 71, I really don't care because I don't cook anymore. Too many years of pinches and dashes!

bearisgray

I made a cookbook of things that were sort of unique to our family for my kids and grandkids a few years ago. I thought I had it "right" when I gave it to them.

I now know that I omitted important details or put some wrong info in some of the recipes.

Haven't decided if I should just send corrected recipes or just send them a list of corrections and maybe they would make the needed changes.

Ah, well.

Chasing Hawk

According to my measuring spoons......
Smiddgen =1/32 teaspoon
Pinch = 1/16 teaspoon
Dash = 1/8 teaspoon

Then the rest on the ring are the usual spoon measurements.

Chasing Hawk

LOL........

My dad taught me how to cook. Pinches and dashes as well as smidgens were measured out in the palm of his hand.

Sleepy Hollow

I use many of my gramma's old recipes, and have often had to ask my mom to convert some of the info for me (Gramma was born in 1915).

A few questions I've had to ask my mom...

What is Oleo? (margarine)
How hot is a "medium oven" (when my mom got married, she had only ever cooked with a wood stove, my dad had to teach her how to use a gas/electric oven)
Do you think it's time to "take it off the fire" now? (my favorite peanut butter fudge recipe has that instruction, and I make sure to copy it that way every time)

My son is 19. I've been teaching him to cook since he was little, both following a recipe, following a "recipe", and by what just sounds good. He's now pretty adventurous in the kitchen, but I know he also sometimes gets frustrated with the vague ingredients/directions.

ptquilts

I get a kick out of the community cookbooks where they have 3 or 4 recipes for pretty much the same recipe but by different ladies!! You just know there was an interesting discussion - "Well if you're putting Sue's recipe for tuna noodle wiggle in the book, why can't you put MINE in?"

QuiltE

Yup ... and that is exactly how it happens, as no one wants to offend the other by choosing one to leave out.