I love old cookbooks, particularly ones that include very old fashioned or traditional recipes. Only last week I came across a beauty, published by Country Life in 1929.
Like modern cookery books it is well illustrated, but here the illustrations range from the informative.
To the useful.
To the advisory
And to the delightful.
There can be problems in understanding the recipes.
Flead (Fleer or Leaf) is the unrefined fat of a pig.
Not having any Flead available (I live in rural Dorset, not somewhere like London where I am sure an artesian butcher could easily supply hand flaked, sustainably sourced and biometrically tickled Flead). I had to try something else.
I was tempted by the Bakewell Tart, made without almonds, but settled on an easy Derby Cake.