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General cooking information
Everything on https://thefoodreceipt.com, including emailed holiday plans, is general cooking information. It isn't a substitute for advice from a doctor, registered dietitian or other qualified professional, especially for anyone with a medical condition or special dietary needs.
History notes
Background notes about dishes summarize general, widely documented history. Food history is often debated, and family and regional traditions vary.
Old measurements
Historical measures such as the teacup or wineglass were never fully standardized. Conversions on this Site are approximate.
Allergens
Baking and traditional cooking often involve major food allergens, including wheat, milk, eggs, tree nuts, peanuts, soy, sesame, fish and shellfish. Read labels on every ingredient and take care to prevent cross-contact. You're responsible for making sure food is safe for anyone you serve.
Food safety
Our food safety guidance follows current USDA recommendations as we understand them and replaces older practices sometimes found in vintage recipes. For official guidance, visit FoodSafety.gov.
Kitchen hazards
Hot ovens, cast-iron pans, boiling liquids and sharp tools can cause injury. Use oven mitts, supervise children and work carefully.
Results vary
Ovens, ingredients and techniques differ, so timings and results will vary.
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