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I own a mostly-intact copy of this book (it is missing its covers, and a large chunk of the index, and shows much evidence of heavy kitchen use in the form of greasy marks and gravy stains). This is a wonderful resource for old cookbook fan. It's new enough that the measurements aren't confusing, so no real redaction is needed, beyond determining what statements like "moderate oven" mean, or making substitutions for items called for in obsolete terms.
If you are brave enough to look up comparable modern recipes, you will not have difficulty determining what is most likely meant by the necessarily vague language that was a byproduct of its time. In 1902, ovens had no temperature knob, or if it existed, it was often marked with numbers from 0 to 12!
A little careful observation is all it takes to ensure decent results even with early experiments.
I love this book for its peculiar recipes, its familiar recipes with unfamiliar names, and its social and meal planning instruction. I'm also fond of it for the recipes for items that are so easy to get cheaply now that recipes to make them have fallen out of fashion, like crackers, or as they are called in Mrs. Rorer's, "wafers." Additionally, if you want to cook less common cuts of meat or smaller game, it's easier to find recipes for cooking such things in vintage cookbooks than widely available modern ones.
Thank you, Google Books, for making it possible to search a book that is in my library without a complete index!