Originally Posted by
Botanicat
Another thing I sometime see in old cookbooks is reference to a "slow oven" or "fast oven" instead of temperature for the woodturning stove. And sometimes there are ingredients by brand name that you have never heard of. For example: 1 cup of Spry (What is Spry?) I found out later it was a brand name for shortening. The one my husband loves is my answer to his question "how long should I cook this?" I say "until its done." My father was a cook in the army in WWII. I have his old army cookbook. Each recipe is for "100 men."
I used to have an early cookbook put out by Crisco in the 1920's or 30's. From the writing you would think it was the 8th wonder of the world. But really, it was very different - it didn't go bad. It was easier to digest than lard, which was used before.