Non-specific recipe amounts and directions -
#1
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Old church and organization recipes are "the best" for these -
Season to taste
Bake in a hot oven until done
Use a large bowl
Use Grandma's bread bowl
Granted - there are a lot of recipes that do not need specific amounts of ingredients and are very forgiving - and it takes a while to learn where one needs to "do it like the recipe says" and the recipe is "just a guideline"
Season to taste
Bake in a hot oven until done
Use a large bowl
Use Grandma's bread bowl
Granted - there are a lot of recipes that do not need specific amounts of ingredients and are very forgiving - and it takes a while to learn where one needs to "do it like the recipe says" and the recipe is "just a guideline"
#2
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How about the ones that say "one package of". We all know shrinkflation has happened. When I see recipes that call for a box of this or a package of that, I always wonder if I'm adding the correct amount.
#3
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The one that really gets me puzzled with the old recipes is ...
add 25 cents worth of cinnamon
At least, I think that it's cinnamon that I've seen this with. But I have no concept as to what 25 cents worth would have been at the time. So I just kind of wing it, according to what I use in similar recipes today. Lucky for me, I can never too much cinnamon!
As for the bowl sizes, that BearIsGray mentioned ...
Ha! I write my recipes that way now, so that I know which bowl fits what!!
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Lately I have been making vinaigrettes. The recipes are not huge batches, but when I make them, I like to fill a jar/bottle. So my one recipe now includes, double recipe for 1/2 pint jar but make separately for immersion blender ... and another, triple recipe for syrup bottle! etc.
#4
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most packages were a full pound or full quart of whatever.
Like quiltE, i have started adding personal notes to recipes I use often.
#5
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Whoooaaa .... are you saying you can get two sizes of Jello in the Good Ol' USA?
Haven't seen the large ones here in almost foreverrrrr!!!!!
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And yes, I still use some of my Mom's recipes that call for the large Jello pkgs.
#6
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Add to that the difference in packaging from one country to another. I can never seem to remember how much a "stick" of butter measures out to. And I live in Canada but have bought a food scale so I can measure ounces or grams for recipes that seem to need precision and come from other countries. It seems packaging in the USA provides larger portions than in Canada so I either go scant or get two packages and go rich. LOL.
#7
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Canadian here, too, B.Zang .... Maybe this can help you? I keep the visualization in my mind that four sticks are packaged in a box that looks like a pound of butter. Which really it is when together!
So from there I can convert.
IOW ... one stick is 1/4 pound
... one lb is two cups ... so a 1/4 of that means 1/2 cup per stick
And so on!!
So from there I can convert.
IOW ... one stick is 1/4 pound
... one lb is two cups ... so a 1/4 of that means 1/2 cup per stick
And so on!!
#8
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With my grandmother's hand written 'tea cup' of this and hand full of that recipes, I have learned to use a scale. Whenever possible, I add the actual weight amounts to those old recipes (some have multiple crossed out or corrected weights as an attempt comes close to memory or fails utterly.
I have never been able to recreate Grandma's Long Johns or chocolate jelly roll. And thankfully, her recipe for 'Glumz' has mostly disintegrated!
I do prefer recipes that have weight amounts instead of measurements. Much more accurate.
I have never been able to recreate Grandma's Long Johns or chocolate jelly roll. And thankfully, her recipe for 'Glumz' has mostly disintegrated!
I do prefer recipes that have weight amounts instead of measurements. Much more accurate.
#10
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I have recently started using a method vs exact ingredients. Add what we like and omit what we don't. For anything but baking this seems to work. I can make lots of the same things with different "flavorings" meaning spices and herbs and get a different yummy result. I don't use many packaged foods so while I am aware of the size changes for the most part doesn't affect my cooking.