As a person who doesn't cook very well, the value I find in most old cookbooks (and a surprising number of modern cookbooks) is just that: historical. And sometimes the sadness that no one makes certain dishes anymore.
But I can't for the life of me figure something like "Stew until ready. Not long before it's ready add finely chopped garlic" [1] or "Prepare the duck, stuff it and stew until done" [2]
Give me times, and temperatures, and sizes, and weights! And don't start me on the weights :D Cups, and spoons, and whatever else are not valid systems of measure :)
[1] Moldovan Beef Stew from "Moldovan Cuisine", Eronina, Avaeva. Chisinau, 1990
[2] Stuffed Duck with Buckwheat Kasha [3] from "Jewish Cuisine", Lebowich, Meisel. Riga, 1991.
[3] Kasha, https://en.wikipedia.org/wiki/Kasha
But I can't for the life of me figure something like "Stew until ready. Not long before it's ready add finely chopped garlic" [1] or "Prepare the duck, stuff it and stew until done" [2]
Give me times, and temperatures, and sizes, and weights! And don't start me on the weights :D Cups, and spoons, and whatever else are not valid systems of measure :)
[1] Moldovan Beef Stew from "Moldovan Cuisine", Eronina, Avaeva. Chisinau, 1990
[2] Stuffed Duck with Buckwheat Kasha [3] from "Jewish Cuisine", Lebowich, Meisel. Riga, 1991.
[3] Kasha, https://en.wikipedia.org/wiki/Kasha