Hello, all, newbie here.
I’m posting because every time I google a cooking question, the best answer seems to come from the Chowhound community.
I am trying to re-create or update some recipes from a vintage cookbook that was published in the late 20s or early 30s. Many of the recipes call for “sherry flavoring” or “sherry seasoning”. Is this a Prohibition-era bowdlerization of the original recipe?
I’d like to know if I can use real sherry, or if I need to look for something else.
If anyone knows of the history of this kind of Prohibition-era substitution, that would be helpful also. Thank you.
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