I am an avid yard saler, over the past weekend I stumbled on to some "older' cookbooks. Some date back to pre 1900. What finds. There are some from Boston Herald dated Sept. 24, 1905.
In reading them I have found the size of canned milk can has changed. I have found in trying some that I had to buy, non double active baking powder. I have come across a measurement called a gill, that I've no clue what it is, yet.
I've tried and tested recipes for various breads, pies, cakes, jams, jellies, pickles, preserves, chutneys, casseroles, sauces, to mention a few, BUT I am always on the lookout for a new recipe.
Tomorrow going to look at a gold medal flour cookbook written in 1910. Wonder if flour then was of a similar weight, texture. Wish me luck
