The editions from 30 years ago already had changes and guidance related to the changes in the way pork is raised/bred/produced. All those Aspic & gross molded meat recipes were banished from mainstream cookbooks 40+ years ago too.
The internet recipes certainly don't take this kind of thing into account. Lots of them are bad versions of recipes that were plagiarized from famous cookbooks, which changes that don't make sense or issues that you will discover if you follow the recipe.
Many of these recipe blogs are not interested in quality of the recipe, just quality of the SEO and getting their ad dollars. They are also certainly not interested in keeping the recipe healthy since they are probably not actually making the food from the recipe and eating it.
You can do far better with an actual cookbook. I think the actual recipes on the internet are probably all just content farm nonsense. ChatGPT is probably really useful for writing the nonsense stuff at the top of the blog that helps with SEO!
Betty Crocker cookbook is what this whole comment thread was about. I trust you realize there is a very big difference between Joy of Cooking, a book written by the late Julia Childs, and The Betty Crocker Cookbook, a book written by a fictitious person invented by a giant corporation to market and sell their processed food. Please read and comprehend before you reply.
Julia Child had nothing to do with writing the Joy of Cooking.
You have no fucking clue what you are talking about. Sit down little man.
As long as the recipes use standard measurements (i.e. no "knuckle of butter" type measurements) you are in great hands with Betty Crocker manuals and Joy of Cooking. Also, Julia Child and Jacques Pepìn are not from recent decades. It is difficult to overstate how terrible your advice here is.
I don't think you know what you're talking about, lol. At least recommend someone that exists and has legitimately good advice and history like Julia Childs and The Joy of Cooking.
Lurk more before you post.
Did anyone here suggest otherwise? It's just a brand name. Big deal.
Betty Crocker's Bail by Clare Fader and the Vaudevillains - https://www.youtube.com/watch?v=RpwhW_RrNOc
Mrs. Betty Crocker is going to jail
Her chocolate brownie cake mix is looking mighty stale
Good ladies of the city are having a bake sale
Raising necessary dough for Betty Crocker's bailGran might have used index cards in a box, I use a 3-ring binder, you might use a Wordpress installation on a vanity domain. Doesn't matter.
The Betty Crocker is a great starting point for a wide variety of dishes. America's Test Kitchen released a book with 100 recipes that covers a wide variety of basics. I have a copy of "Real Stew" that is invaluable. All these go on a shelf as reference, to be transcribed into your own recipe book as you choose.
Tasting history with Maximilian
And I've never recommended it to anyone but I bet if someone enjoyed your comment as much as I did they'd enjoy that channel!
Pork for example in the 50s was way, way different than pork today--in the 70s and 80s pork producers decided pork had a bad reputation and bred pigs to be leaner with less fat so it would be sold as healthy food (remember the slogan, 'Pork: the other white meat'?). So if you had pork chops in the 50s they were much fattier and better tasting, almost like steak, vs. what you get today. A tomato meat sauce from that era might have you just use fat pork chunks instead of beef and if you make that same recipe to the letter today you'll just get dry nasty shredded pork.
Another example is jello and aspic. In the 60s jello was new and turned into a fad to make aspic-like dishes, basically meat inside a rich and hearty congealed fat. If you look at cookbooks of that era you'll see all kinds of horrifying things like tuna fish in jello--it was novel at the time but now a curiosity.
Old cookbooks are fun but IMHO I would stick with stuff from recent decades.