I wrote a while back about the St Francis Hotel Cookbook from ... 1918? 1928? VERY early in the 20th century, at any rate. It was also a public domain book. And instead of being what we think of as a cookbook nowadays, it was lists of menus by day. If something was unusual enough, there was a rough guide to preparing it -- but important things like oven temp, or amount of all ingredients, was not included.