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In response to
"Cracked made and taste tested a lot of those old timey recipes from McCall's magazine from a while back -- (link)"
by
con_carne
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test kitchen has a couple books on recreating legacy/historic recipes, one of the gotcha issues is changes in ingredients
Posted by
zeitgeist
Aug 26 '14, 18:19
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they pointed out that most tuna casserole recipes from the 50's (their hayday) can disappoint mainly because when a typical one says 2 cans of tuna, cans back then were 8oz and today are like 5.5 or less now, so if you use 3 cans the ratio of fish to filler improves dramatically
I would have to wonder if there are changes in the jello formula itself besides the amount in the box?
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