this post was submitted on 26 Jul 2025
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I have recipe books from that era and most of them are either excellent and timeless learning resources, or dubious cookbooks with characters that look like they want to poison me. No in between.
My favorite old cookbook is a wine cook book. The author is an obvious and unrepentant alcoholic that perfectly demonstrates the time period it was written in. One of the recipes was literally "melt a bunch of cheese and stir in wine while it cools, then pour the wine cheese into a loaf pan to solidify", encouraging you to have a glass while you do so.
I bet Lemmy would love some snapshots!
The best are the ones that have actual from scratch recipes, none of this "1 container (no actual measurement) of this premade thing" bullshit
Did you plan on only using 4/5 of the can of whatever if the weight didn't match up? What the hell am i gonna do with an ounce of evaporated milk?
The size of "a can" changes over the course of 40 something years. A lot of older recipes don't include an actual measurement beyond "a can" or "a package".
The "original" toll house cookie recipe printed on the bag of chocolate chips has like triple the amount of chocolate compared to the actual printed recipe in the Betty Crocker New Picture Cookbook, way back from the 60s
It's been a nightmare figuring out ratios of my great grandmother's handwritten recipes
One size 14 can of thing
Then I'm lost trying to figure out how a size 14 can changed and oh look they all fucking shrunk and now I've bought two and there's leftovers
Thanks capitalism! I think.
So what's your plan to do with the remainder of the can if you don't use the full thing? Your casserole will be fine if you just do the whole can
Changing the amount of an ingredient can have lots of effects, especially in baking. It might still come out good, but it's also nice to be able to make the same stuff we used to make.
Soup. The answer is always soup.
What do you do with leftover food in your kitchen in general? Do you own a refrigerator?
I have a tiny 5ft fridge in a 15sq ft kitchen. I barely have enough space in my frodge for my essentials, so what am i supposed to do with an ounce of something that came in a can? I'll have to buy another can of it, which will now leave me with 2 ounces the next time. Home cookbooks call for ingredients to be used in the quantities you buy them in, because no one cares how much cream of mushroom you put in your casserole, or if you used 450g of green beans vs 700. I'm not wasting a storage container or valuable food space on a small amount of leftover ingredients that could have just gone into my dinner without anyone noticing. That seems much better than just letting it sit in my fridge for 2 weeks before being theown away
So it doesn't work for you. But hey, maybe other people live different lives than you do.
No need to be so aggressive about it.
I'm saying the point of the recipe being "one fan of this" or "package of that" is conscience so that you don't have to measure out a bunch of different ingredients. If you are making 3 meals for 5 people every day, it's a lifesaver to just crack open two cans into a bowl, a package of something else, and a stick of melted butter and call it a day.