Saturday, October 25, 2025
Sigh. This old one gives me the directions I first learned, with mom and grandma available to assess my progress.
It was to this book I went when I wanted to make pudding from scratch. It is to this book I return when looking for the proportions and spicing for holiday standards.
It is not the ONLY source of favorite recipes, but it is the foundation, and I'm glad that I have it to rely on.
Oh Barb, I hear you! I have the 1953 Betty Crocker cookbook and got my parents' copy, too, with Dad's notes in it. It's a treasure trove. I just need plain and simple and gets the job. I'm one who uses recipes as a road map and modify as I want, anyhow, but Betty Crocker is a great foundation. I love some of the old timey recipes (sunshine or sponge cake. My Grandma used to make that! So many memories.)
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barb
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It's like saving our old textbooks from our major in college, perhaps. I kept my old calculus book for a long, long time.
DeleteMy copy actually told me what a warm place to raise bread dough was, no other cookbook mentioned anything about it. I have the 1973 copy of the Five Roses Cookbook and my grandmother's 1915 copy too.
ReplyDeleteI really do think the history of cooking is important. Some bits of knowledge that were taken for granted in earlier editions were better explained in later ones. And some bits that used to be taught stopped being taught, but are still foundational. As with many things, the version we grew up with is the most comfortable to each of us.
DeleteI've got a 1974 version of Fanny Farmer's cookbook, a wedding present from my dad. Talk about old-fashioned! An sooo good!
ReplyDeleteAwesome! And I believe that when it comes to cooking, old-fashioned comes out the BEST!
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