User:MdWordsmith/sandbox

I am interested in how the narrative recipe evolved to the technical recipe. Prior to the rise of cooking schools in the United States in the latter 19th century, cooking instructions could be as vague as a list of ingredients and the general instruction to "cook until done" or as specific as knobs of butter "the size of a walnut". Um, a fresh walnut still in the husk? A husked walnut? A shelled walnut that is still intact? It is easy to interpret the cooking school insistence on precise measurements, temperatures and methods as the vanity of the instructors, or the trademark of the school. Looking at the