While I love discovering, preserving, and translating vintage recipes into today’s vernacular, and available products/foods – I realize that the healthiest of ingredients weren’t always used in these recipes.
There are a number of reasons behind this – including the thought that these ingredients were healthy at the time the recipes were originally developed or recorded.
Simply put, we don’t know what we don’t know.
And it’s my deepest belief that every recipe was originally made with love and care, regardless of personal or widespread knowledge at the time.
So then, it is up to the reader to decide which ingredients they will need to substitute to make it the healthiest for them and their health journey.
I imagine that this will largely come in the substitution of flour, fat types, and various sweetening options.
I welcome friendly discussion of substitutes in the comment section – but keep in mind that this is an upbeat community and discussion should remain as such.
With much love,