But the charm of old cookbooks is that while only die-hards would seriously try cooking from Fanny Farmer or Mrs. Beeton, or even a first edition Larousse, each remains a perfect time capsule of its era. When Hannah Glasse tells you in 1747 how to prepare Pigeons Transmogrified, how can one not conjure up a scene of gin-soaked cooks and crooked alchemists?

Taken from a very fun read on a 60s cookbook by Vincent Price. Of course, I would seriously try cooking from Fanny Farmer and Mrs. Beeton, and I have.
My first attempts were a pound cake and some cream puffs from an 1870s cookbook that belonged to my great grandmother. I think I was 12 or so.

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