[Potironette]

it was just taken for granted that cookbooks were an addition on the cooking you'd learn either from family or from apprenticeship and many would use the default dimensions of a branded food(ie 1 box jello gelatin) regardless of how official they were or if they were brand loyal in their preparation

I'm surprised that was what was just accepted--it's so much different now, I think? (The only cookbook I've seen is my sister's xD. It teaches people how to cut stuff/prepare things in the beginning)

Powdered gelatin was in use really early :o

Jell-O/aspic were used as plates :o? I've seen a lot of pictures with food inside, but haven't seen ones without, I think.
...It can be not cold-set?

I'm curious how much canned foods were used when cooking, and how acceptable/normal it was :o. I get that today people prefer to use non-canned things, but that's now and not then ><