>  DD> I'm also finding that quantities/servings are not always specified.
>  DD> So, I just make my best guess.
> Old time recipes assumed that one would know the proper portions, and

Main thing is that the old way of writing
recipes acknowledged wiggle room - for pretty
much everything, including baking, the difference
between 2 and 2 1/4 teaspoons is going to be
irrelevant (2 1/4 ts is a very common measure in 
recipes). Food and palates are fairly forgiving.

> that one also did not need any directions:-}}

There is a fairly limited number of procedures 
involved in making a meal, which take not so 
long to learn, for those inclined or made to 
hang around in the kitchen. When, to take the 
example we used in discussion with Ruth, one
reads Roast in a quick oven until done, the
terminology is pretty clear. Of course, over the 
decades ideas of doneness have changed a bit, 
but the rest of it, once learned, never shy.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Beer Bread
 Categories: Breads
      Yield: 8 servings

      3 c  Flour                           3 3/4 ts Baking powder
  2 1/4 ts Salt                                1 tb Honey
     12 oz Beer

  Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer
  and honey in large bowl. Stir together until well mixed. Spread batter in
  prepared pan.  Bake at 350f for 45 min or until browned and a wooden pick
  comes out clean.  Turn out on cooling rack. Cool completely before
slicing.

  Source unknown - M thinks this might not make a bad
  product if the salt were maybe halved, but it's still
  a good example of a wretched recipe

-----