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I was just posting about old cookbooks in another thread. they are surely beautiful things. I read recipes usually by digesting the title, then skimming the ingredient listings to figure out what's going on. I usually don't need to read the directions unless it's a really complex recipe. It's really funny to do that with old recipes, because they all seem to have vastly simpler ingredient lists, and make no sense intuitively. it's always fun to read a recipe like "ham baked in milk" with three ingredients - ham, mustard, brownsugar - and just go whattttt the gently caress could you do with those three ingredients - and then it's exactly what you think - covering ham with milk, adding some brown sugar and mustard, and then baking it for some inexplicable reason. 
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Nov 25, 2015 09:42
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| # ¿ Apr 25, 2024 22:14 |
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