This really all started from a conversation about a family recipe in which “butter the size of an egg” features in the instructions. I saw the same references in a family heirloom cookbook “The Whitehouse Cookbook” to butter ( ‘size of an egg’, ‘size of a walnut’, etc) and other such quirky instructions– ‘a suggestion of cayenne’– and thought how the average cook might get confused by these instructions. I thought it would be great if these wonderful old recipes, pretty much all devoted to cooking from scratch, and what we in the modern age call “whole foods cooking”, could be reinterpreted for a modern audience who might not know things like “make batter in the usual manner” or how to cook a cow’s tongue.


3 thoughts on “About

  1. A delightful idea. I think eventually many of us after years of cooking/baking get to the point that we wing it more often – sometimes to much. Cooking with my son once, he really got upset with me when I just poured something in my hand and then tossed it in the bowl “Wait a minute you didn’t measure! How can I make it when you’re not here?”
    Nice blog.
    Many thanks for stopping by my place.

  2. yesteryum

    Oh, I am notoriously bad for winging it after a while, too. This blog is an exercise in patience and diligence for me as well as a boon to my readers 🙂

  3. I had to experiment to figure out ‘dabs’, ‘palm size’ etc etc in measurements. I finally figured it out when in writing the story of Mawmaw (it’s in my heritage recipe blog), she said, “Look, this here amount is…” and she showed me. Boy did that cut to the chase!
    I like your blog! Heritage cooking, no matter how grease and cholesterol laden is something we should never let time take away from us. Keep up the blog my friend!

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