On 3/20/2013 9:23 AM, Dave Smith wrote:
> On 20/03/2013 8:43 AM, jmcquown wrote:
>> On 3/20/2013 12:43 AM, Goomba wrote:
>>>
>>>
>>> I can't imagine how interesting they'd taste with that whopping 1/4
>>> teaspoon of ginger and allspice in there!?
>>> I'd certainly double it at least.
>>
>> That's one thing I've noticed in these old cookbooks. The people who
>> submitted them for publication appeared to be terrified of seasonings!
>>
>>
>
> North American food was more bland back then. It was not until a couple
> decades later that we started using spicier ingredients in foods. Ginger
> seems to me to be one of those tastes that a lot of people do no like.
(snip)

They skimp even on the use of plain ol' black pepper in these old
recipes. They lean waaaay towards the side of ultra-conservative. 1/4
tsp. of pepper is hardly worth mentioning in most of the ones I've been
reading. Granted, I'm not a fan of highly spiced foods; it's too easy
to go overboard. But measurements like this are a tad goofy

Jill