365 Foreign Dishes

Cookbooks were so different back then. Recipes were a brief paragraph. There were no ingredient lists, and many lacked precise cook times and measures. Many cookbooks from 100 years ago were written for people with a solid grasp of cooking. Some others only started to include measures within that paragraph of text. Many still didn’t include instructions or front matter to help the cook learn the basics. Many were written for professional chefs who only needed the bare minimum of instructions. Until the Victorian age, unless you were lower class, you weren’t doing your cooking. Then cookery became something fashionable to learn, something to brag about. That is when cookbooks started to evolve.