This is a stumper for me - I have an old church-lady cookbook from 1954 that has some recipes my Nonna contributed that I would like to recreate. Some of the language and ingredients are quite old-fashioned, but in cooking her "Sauce Mariner" (marinara - I assume the volunteer editor didn't know much Italian), the recipe calls for two onions to one large can of whole plum tomatoes. So my question is this - I can buy an onion the size of a lemon, or one the size of a Cabbage Patch doll's head. How big were onions in the 50's? For that matter, how big was a large can of tomatoes? Two onions seems a little oniony for one can of tomatoes. Anybody out there have a good memory of produce sizing?
(Another recipe calls for "Musto Charlie" - the closest they could get to mostaccioli.)