Many families have a box of handwritten recipe cards or a church or community cookbook passed down through the generations. Those recipes can be puzzling: no oven temperature, measurements like "a teacup," and steps that simply say "bake until done." This guide will help you decode them.
Why old recipes look so different
Standardized level measuring cups and spoons weren't common in American kitchens until the late 1800s and early 1900s, and many home ovens had no thermostat until well into the 1900s. Cooks relied on everyday household items as measures and on experience to judge heat. Many family recipes were also written as reminders for someone who already knew how to make the dish, so obvious steps were left out.
Common words on old recipe cards
Scant
A little less than the stated amount — for example, a scant cup is just under 1 cup.
Heaping
More than level; the ingredient is mounded above the rim of the spoon or cup.
Rounded
Somewhere between level and heaping, with a gentle dome.
Sweet milk
Ordinary fresh milk, as opposed to sour milk or buttermilk.
Sour milk
Milk that has naturally soured. Today, use buttermilk, or 1 cup milk mixed with 1 tbsp lemon juice or vinegar and rested 5 minutes.
Oleo
An old name for margarine (from 'oleomargarine'). Butter can usually be substituted.
Sweet butter
Unsalted butter.
Soda / saleratus
Baking soda. Saleratus was an earlier leavening that baking soda replaced.
Cream of tartar + soda
An early homemade substitute for baking powder, before commercial baking powder was widely available.
Moderate oven
Generally 350–375°F. See the translator for other oven descriptions.
Bake until done
Older cooks judged by eye, smell and touch. Use our recipes' visual cues and a thermometer where it matters.
Dredge
To coat lightly with flour, sugar or crumbs.
How to modernize a family recipe
- Copy it out exactly first. Keep the original card safe — photograph or scan it, and work from a copy.
- Translate the measurements. Use our measure translator for terms like gill, teacup or "butter the size of an egg."
- Choose a temperature. Match the dish to a similar modern recipe — for example, most quick breads and cakes bake at 325–375°F.
- Fill in missing steps. Compare it with a modern recipe for the same dish to see the order of mixing and the pan size.
- Make a small test batch. Halve the recipe the first time and take notes on timing and texture.
- Write your new version down. Record exact amounts, temperature, pan size and how you knew it was done — so the next generation won't have to guess.
Update for modern food safety
Some older recipes include practices that today's food safety guidance advises against, such as leaving cooked food out to cool for hours, eating raw cookie dough or batter, or using raw eggs in uncooked dishes. When you update a family recipe, follow current guidance: refrigerate leftovers within 2 hours, cook meat and poultry to safe internal temperatures, and use pasteurized eggs for any dish that won't be cooked.
Preserving family recipe cards
- Store original cards away from heat, humidity and direct sunlight, ideally in acid-free sleeves or boxes.
- Scan or photograph them and keep digital copies in more than one place.
- Write down the story with the recipe: who made it, when it was served and what made it special.
- Consider making copies for relatives so the recipes stay in the family.
Looking for dependable modern versions of classic dishes? Browse the recipe box.