From the site: "It does not contain the texts of books or recipes. Rather it has the details about these, such as dedications, table of contents, recipes titles and, in greater detail, the particular details of the recipes such as ingredients, actions and equipment."
Was really hoping it would have actual recipes, since some of this stuff is from 1600, and I have somehow misplaced my copies of "Certain experiments concerning fish and fruit" and "Hermes redivivus."
I seem to remember reading somewhere that when cooking recipes from old cookbooks, you need to adjust the recipe to take into account the differences in modern ingredients. Specifically, I think it's that modern eggs are a lot bigger than they used to be 50,60, or 70 years ago.
https://thesifter.org/
From the site: "It does not contain the texts of books or recipes. Rather it has the details about these, such as dedications, table of contents, recipes titles and, in greater detail, the particular details of the recipes such as ingredients, actions and equipment."
Was really hoping it would have actual recipes, since some of this stuff is from 1600, and I have somehow misplaced my copies of "Certain experiments concerning fish and fruit" and "Hermes redivivus."