It takes the average reader 1 hour and 20 minutes to read 100 Year Old Recipes by Robert W. Surridge
Assuming a reading speed of 250 words per minute. Learn more
One of the neighborhood grandmothers used to tell my mother: “If Bobby wants to eat chocolate cake for breakfast...let him eat the cake...it has all the things that are good for him...eggs, flour, butter, milk, and chocolate!” Not exactly the advice of today, however the ladies of the Kingston Presbyterian Church must have agreed because over half of the 425 recipes in this cookbook are for desserts. Loaded with historic recipes, this cookbook is guaranteed to return you once again to your grandma's kitchen.To be sure that you get the same results that grandma did you will need to use period ingredients: real butter, cream, and so on, when using these recipes. Otherwise, they will not taste the same and some may not work at all. Old recipes were designed for use with unbleached flour and often will not work with bleached flour because of additives and bleaching agents that cause the flour to act differently. The recipes also may not work properly when you substitute modern ingredients for the use of lard in cooking. Old recipes also used different units of measurement than we do today. Standardized measurements did not appear until 1896. Where teaspoons or tablespoons are mentioned they are the spoons people ate or served with, a cup meant a teacup and a glass or tumbler was a small water glass. Readers are forewarned of other challenges to preparing these recipes. For instance, often the recipes are simply a list of ingredients without instructions. Cooking times and temperatures are a more modern invention and a recipe like the one for Beaf Loaf tells us to “Bake an hour and a quarter” but is silent as to the oven temperature. On the other hand, the recipe for Oyster Pie says to “bake in a quick oven” without mention to how long to bake the pie. Or, for that matter what a “quick oven” means. Other instructions like “cook until done” or “milk to make a batter” may also challenge readers aspiring to cook like their grandmother and/or great grandmother. Quite a challenge, but I am sure your grandmother will be there with you helping you recreate history!
100 Year Old Recipes by Robert W. Surridge is 78 pages long, and a total of 20,124 words.
This makes it 26% the length of the average book. It also has 25% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 1 hour and 49 minutes to read 100 Year Old Recipes aloud.
100 Year Old Recipes is suitable for students ages 10 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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