If anything, much older recipes tend to be less precise simply because they did not have the technology. Before thermostats were put in ovens, baking was done by feeding a fire by vibes, and then leaving your baked good to sit in the residual heat.
I have no issues cooking from it with modern ingredients because it doesn't fundamentally use things that aren't "base" ingredients or other recipes in it.
The very first thing I learned to cook as a young kid in the late 1950s was a macaroni and cheese recipe from the BH&G cookbook. It was very different frum the creamy mac and cheese recipes that are common today. It didn't have a runny sauce; it had more of a firm custardy texture. You could scoop up chunks of it with a big serving spoon.
I did some brainstorming with ChatGPT, and we found the recipe below.
Could you check your cookbook to see if it has a recipe like this, and possibly take a photo and send it to me? Email is in my profile. Thanks!
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Old-Fashioned Baked Macaroni and Cheese (circa 1950s BH&G style)
Ingredients:
1½ cups elbow macaroni (uncooked)
2 cups grated sharp cheddar cheese
2 eggs, beaten
2 cups milk (sometimes evaporated milk was used)
1 tsp salt
Dash of pepper
Optional: breadcrumbs or cracker crumbs for topping
Optional: butter for dotting the top
Instructions:
Cook the macaroni in salted water until just tender. Drain.
In a large bowl, combine the hot macaroni with most of the grated cheese.
In a separate bowl, beat the eggs and mix in the milk, salt, and pepper.
Pour the egg-milk mixture over the macaroni and cheese, stir gently to combine.
Pour into a buttered casserole dish. Top with the remaining cheese, and optionally a layer of buttered breadcrumbs or crushed crackers.
Bake at 350°F for about 45 minutes, or until set and lightly browned on top.
https://old.reddit.com/r/Old_Recipes/comments/ydmncf/searchi... ("From Better homes and gardens cookbook 1953")
The one in this very specific 1953 cookbook is not an egg-based custard, but uses as a thickening agent condensed mushroom soup, from a can.
We were big fans of cream of mushroom soup, though. Our favorite was to mix a can of that and a can of tomato soup (with the usual 50/50 dilution with water). We called it "cream of tomato".
I recently bought an older Better Homes and Gardens cookbook from 1953. I wanted one from before science took over the kitchen too much. I haven’t had a chance to cook anything from it yet, but now I’m questioning if I’ll have issues trying to cook with a 70+ year old cookbook, especially when it comes to baked goods.
I’m not into cooking enough to have the patience to experiment and tune things. If something doesn’t work, I’m more likely to get discouraged and order take out.